How to make
In a large bowl, mix the flour with the sugar (80 g), vanilla sugar and baking powder.
Add cubes of cold butter and rub it with your hands, until crumbs form.
Pour the sour cream (1 tbsp.) and egg yolk into the flour mixture and form the dough into a ball. If the dough crumbles in your hands - add a little more sour cream.
Put about 3/4 of the dough into the 8.7″ (22 cm) diameter tin lined with baking paper.
Spread it evenly with your fingers on the bottom and form borders with a height of 0.8″ (2 cm). To prevent the dough base from getting wet, coat it with the egg white. Wrap the remaining part (for the pie grid) in foil, give it a flat rectangular shape and put everything in the fridge for 1 hour.
Mix the cherries with the sugar (70 g) and the starch.
If using frozen cherries, do not defrost them.
Remove the mold from the refrigerator, sprinkle the base with semolina and pour the cherries.
Cut the small part of the dough into strips and arrange them on top.
Bake the pie in an oven preheated to 360°F (180°C) for about 30-40 minutes.
Remove the pie from the oven and let it cool well in the mold.
The English Cherry Pie is ready.
