Cherry Spiral Pie

Whisk together the flour, powdered sugar, baking powder, and a pinch of salt. Cut in the cold grated butter and rub into coarse crumbs.

Stir in the sour cream and knead into a soft shortcrust dough. Shape into a ball, wrap in plastic wrap, and chill in the refrigerator for an hour.

Drain any excess juice from the cherries. Preheat the oven to 350°F (180°C) and line a baking pan with parchment paper.

Roll out the chilled dough thinly and cut into strips about 4 inches (10 cm) wide. Place the cherries in a single row along each strip, carefully pinch the edges to form long tubes, and arrange them in the pan in a spiral pattern like a snail shell.