Summary

Ingredients

• 350 g flour
• 220 g butter, cold
• 1 teaspoon, heaped salt
• 50 ml water
• 1 tablespoon sugar
• 100 ml kirsch
• 1 glass cherry (s)
• 1 tablespoon sugar
• 40 g cornstarch
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• 1 packet vanilla powder
• 350 ml milk, boiled
• 50 ml milk
• 3 tablespoon sugar

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Instructions

1. Mash the butter in a mixing bowl with the help of a wooden spoon. Add half of the flour and stir with the wooden spoon as long as possible. If it no longer works, continue kneading with your hands. Add the other half of the flour, salt and sugar and continue kneading. Then gradually add the cold water and knead until you get a smooth dough. Wrap the dough in cling film and place in the refrigerator.
2. While the dough is cooling, the filling is prepared. Stir the vanilla pudding powder and sugar into 50 ml milk until lump-free and cook with the boiled milk to make a pudding.
3. 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 and starch mixture and mix everything well.
4. More than half of the dough is rolled out on the floured work surface and placed in the mold. Prick the bottom with a fork. Now put the vanilla pudding on the bottom, then the cherry filling. The other part of the dough is also rolled out and cut into strips, which are then placed on the cherries in a grid shape and pressed on the edge. Brush the pie with milk and sprinkle with granulated sugar.
5. The pie comes in the oven at 180 ° C for approx. 45 - 50 minutes.
6. Let cool down well. Please do not cut beforehand, otherwise the cherries will leak.