Ingredients:

For the crust:

2 1/2 cups flour

1/2 cup sugar

2 extra large eggs

3 Oz vegetable oil

1 tsp baking powder 

Zest from one lemon

For the filling:

1/2 recipe of my custard cream found here:

https://www.nonnaantoinette.com/recipe/crema-pasticcera

Sour cherries from a jar, preferably Fabbri brand from Italy, as needed

Directions:

Grease and flour a deep pie pan. Set aside.

Place all the ingredients for the crust in the bowl of a stand mixer equipped with a paddle attachment.

Mix well until a dough ball forms.

Move dough to a clean, floured surface and knead by hand for a couple of minutes.

Dough consistency should be smooth and pliable, like play dough.

If dough is too dry or too soft, adjust accordingly by adding more flour if too soft or a little milk if too dry/hard.

Wrap dough in plastic film and set aside on the counter.

Make the custard according to my directions in the link above.

Pour custard into a shallow bowl, cover with plastic film and place in fridge.

Preheat oven to 365F.

Get dough out and unwrap it. 

Divide into two pieces, one slightly bigger than the other.

On a floured surface, roll the bigger piece into a round pie crust.

Line the pie pan with the pie crust. Poke little holes on the bottom of the crust with a fork. 

Remove custard from the fridge. 

Spoon the custard into the pie pan, over the crust.

Level off smoothly.

Trim excess dough from pan border.

Drain cherries from liquid. Set aside.

Cut small pieces out of smaller piece of dough.

Roll each piece into a little rope.

Carefully lay each rope over top of pie, following pattern in my picture.

Note: lay all ropes in one direction first.

Top with a second set of ropes at a diagonal pattern.

Carefully place one cherry into each diamond shape opening (again, see my picture as guide).

Press each cherry lightly into cream.

Trim excess dough from ropes.

If you choose to decorate further like I did, use all remaining dough by kneading it together first and rolling it out next.

Cut tiny shapes (flowers, stars, hearts, etc.) with small cutters.

Make sure to flour your surface and cutters for easier handling.

Lightly brush water or milk on the outer edge of pie.

Stick your desired pastry shapes on edges.

You can also stick your little pastry shapes at each rope crossover (see picture).

Bake in preheated oven for about 35-40 minutes or until crust is golden.

Remove from oven and allow to fully cool before serving with a dusting of powdered sugar.

TIPS:

This pie is even better cold from fridge. Just wrap with plastic film after fully cooled and store in fridge until ready to serve. 

Fabbri cherries have a unique flavor so I recommend using them. You can find them in Italian markets or online. If you can’t find them, you can substitute with jarred sour cherries, drained of course.

I tried to be as detailed as possible in my recipe description but, if you find my pastry ropes and flowers too complicated for you, just roll out second piece of dough into a layer and cutters for easier stripes from it. Place stripes over cream following the diagonal pattern in my picture.