How to make
In a bowl, knead the flour, butter and powdered sugar. Then add the beaten egg with the water to the dry mixture and mix until a homogeneous mixture is obtained. Wrap the bowl with cling film and leave the dough in the fridge for 1 hour.
Add the cherries, sugar and lemon peel in a suitable cookware on medium heat. Add the vanilla essence and stir while the cherries are boiling.
When the cherries start to soften, add the starch, which is dissolved in the lemon juice to the cherries. Stir, until a thick mixture is obtained.
When that's done, remove the cookware from the heat and leave the mixture to cool. Take the dough out of the fridge and divide it into two parts (2/3 and 1/3). Place the bigger one into a round tray and spread it out with your hands, so that all sides are covered with the crust.
Pour the cherry jam over the pie dough, while being careful not to spill it over the edges of the crust. Roll out the second part of the dough for the crust. Cut it into strips and arrange it on the pie. With the rest of the dough, form figures.
I rolled it out and cut out the dough with a cookie cutter. Arrange the cut outs on top of the pie.
Spread it with beaten egg and sprinkle it with sugar. Bake it in a preheated oven at 180 degrees, until it aquires a golden brown color.
The wonderful sweet and sour cherry pie is ready.
