Cherry Pie with Sour Cream Filling

Sift the flour, add the softened butter, and rub together into crumbs.

Add the baking powder, eggs, sugar, and a pinch of salt, mix with a fork, and knead into a soft dough.

Gather the dough into a ball without kneading it for too long.

Press the dough into a 24 cm pie pan, forming an edge about 4 cm high.

Place in the refrigerator.

For the filling, whisk the eggs together with the sugar, vanilla sugar, and starch until smooth.

Add the lemon zest and juice, then the sour cream, and mix again.

Pit the cherries, toss them with 1 tsp of starch, and arrange the berries over the dough.

Pour the sour cream mixture over the top, just below the level of the crust's edges.

Bake at 180°C (350°F) for about 60 minutes until golden brown.