For the streusel
- 2 1/3 cups (300g) all-purpose flour
- 1/2 cup (100g) sugar
- 2/3 cup (150g) butter, at room temperature
- 1 tsp. vanilla extract
- 1 egg
For the filling
- 1 3/4 cup (420ml) milk
- 1/3 cup (40g) cornstarch
- 1/4 cup (50g) sugar
- 1 vanilla bean pod
- 1 egg
- 1 glass (12 oz. net weight) sour cherries
- Preheat the oven to 350˚F (180°C). Grease a 9.5 inch (24cm) pie or springform tin and set aside. Pour the cherries into a sieve and let drain.
- In a large bowl mix flour and sugar. Add the butter in small pieces and shake the bowl a bit so the butter is covered with the flour mixture. Use a pastry cutter and cut the butter into small pieces. Add vanilla extract and egg and mix in – it works best if you use your hands and rub the mixture between your fingers until small crumbs form. Add bit more than 1/2 of the streusel and pour into the prepared tin. Press to the bottom and sides to form a nice crust.
- For the filling mix cornstarch, sugar and some of the milk in a small bowl until you get a smooth mixture – there should be no lumps. Slit the vanilla bean pod lengthwise and remove the seeds – add both together with the remaining milk to a saucepan and heat up slowly until it starts boiling. When you see the first bubbles, remove the vanilla bean and add the cornstarch mix – bring to a boild and stir constantly until you get a thick custard (Wash and dry the vanilla bean pod and use it for vanilla extract or vanilla sugar). Remove from the heat and whisk in the egg until well combined. Set aside.
- Pour the custard on the prepared crust, top with the cherries (distribute evenly) and sprinkle with the remaining streusel. Bake in the oven for 40-45 minutes. Take out of the oven when the streusel get a nice golden color and let cool down completely on a wire rack.
- Enjoy baking!
- Serving Size: 10