How to make
For this recipe, you should start with the butter crumbs first.
In a bowl, mix the corn and white flour. Add sugar, vanilla and cold butter.
Knead with your hands until the butter crumbs start forming. Cover the bowl with plastic wrap and refrigerate it for at least 30 minutes.
In another bowl, sift the flour with a pinch of salt and baking powder. Add the egg, chopped cold butter, sugar and vanilla sugar.
Pour 4 tbsp. of milk and knead a soft dough.
Roll out the dough onto a piece of baking paper, which is the size of the tray in which you will bake the cherry cake. Mine was 8x11″ (20x28 cm).
Transfer the rolled out dough and sheet of paper into the tray and pierce the bottom with a fork.
Arrange the pitted cherries.
Sprinkle the butter crumbs on them. They should not cover the cherries.
Bake the cherry pie at 360°F (180°C) in a preheated oven for about 30-35 minutes or until it aquires a nice golden brown color.
Leave it to cool on a wire rack and sprinkle the butter crumble cherry pie with powdered sugar.
Enjoy!
