Cherry Vanilla Pie

Ingredients for 6 servings:

• 350 g flour
• 220 g butter, cold
• 1 tsp, heaped salt
• 50 ml water
• 1 tbsp sugar
• 100 ml cherry brandy
• 1 jar cherry(s)
• 1 tbsp sugar
• 40 g cornstarch
• 1 tbsp vanilla extract
• 1 tsp cinnamon
• 1 packet of vanilla powder
• 350 ml milk, boiled
• 50 ml milk
• 3 tbsp sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

Lightly mash the butter in a mixing bowl with a wooden spoon. Add half of the flour and stir with the wooden spoon until it comes together. When it becomes too much, continue kneading with your hands. Add the other half of the flour, along with the salt and sugar, and continue kneading. Gradually add the cold water and knead until you have a smooth dough. Wrap the dough in cling film and place in the refrigerator. While the dough is chilling, prepare the filling. Mix the vanilla pudding powder and sugar into 50 ml of milk until lump-free and cook with the boiled milk until pudding-like. For the cherry filling, mix the cornstarch with the kirsch until lump-free. Mix the sugar, vanilla extract, and cinnamon and add to the cherries. Then add the kirsch-starch mixture and mix everything well. Roll out more than half of the dough on a floured surface and place it in the tin. Prick the base with a fork. Now pour the vanilla pudding on the base, followed by the cherry filling. The other part of the dough is also rolled out and cut into strips, which are then placed on top of the cherries in a lattice pattern and pressed firmly into the edges. Brush the pie with milk and sprinkle with granulated sugar. Bake the pie at 180°C for about 45-50 minutes. Let it cool thoroughly. Do not cut it beforehand, as this will cause the cherries to leak. You can also watch the preparation in my video on my YouTube channel.