How to cook
Put the sifted flour with a pinch of salt, vanilla and baking powder in a bowl.
Add the egg, yolk and sugar. Next up is the cold butter, cut into pieces.
Flavor with a pinch of grated lemon peel. Knead a butter pastry dough, wrap it in a piece of cling film and refrigerate it for at least 30 minutes.
Make your own custard by pouring the milk into a small saucepan. Add the yolk, sugar, vanilla and place it on the stove. Stir, until the cream thickens. Cool the finished cream.
Peel the cherries. Put them in a saucepan with the sugar and boil the sauce for 10 minutes. Add the lemon juice and remove it from the heat.
Separate a portion of the cooled dough. Roll out the rest on a piece of baking paper. Transfer it into a 24 cm tray with the paper and form a high boarder.
Pour the custard and the cherry sauce on top.
Roll out the separated dough, cut out shapes to form cherries and transfer the rest of the dough onto the cherry pie. Turn the boarders inwards, put the butter pastry dough cherries on top.
Bake the homemade pie at 180°C in a preheated oven without a fan, until it's nicely browned. Cool the finished pie on a wire rack and sprinkle it with powdered sugar.
Cut the cherry pie with custard, once it has cooled completely.