For the filling:
First, you need to core the cherries.
In a large bowl, mix the cherries with the sugar and cornstarch, and mix gently until all the ingredients are homogenous. Cover the filling with film and place it in the fridge for 1 hour.

For the filling and sauce:
Once we take the filling out of the fridge, we will have enough cherry juice at the bottom of the bowl. Put all the juices in a saucepan and add until the juices become a thick sauce. At the end, add the butter and the liquid vanilla, in order the cherry sauce will be moisturized. Remove from the heat and let it cool for 10 minutes.

For the filling and sauce:
Once we take the filling out of the fridge, we will have enough cherry juice at the bottom of the bowl. Put all the juices in a saucepan and add until the juices become a thick sauce. In the end, add the butter and the liquid vanilla, in order for the cherry sauce will be moisturized. Remove from the heat and let it cool for 10 minutes.

For the compound of the pie:
Place half of SHORTCRUST Pastry on a buttered pie plate and spread it covering its entire length. Ideal tart size 29cm x 3cm.
Put the marinated cherries on the pie plate, spread them along the entire length, and pour the sauce on top.
With the other half of the dough, cut strips 2 cm wide and make the pie grid. Ideally, we should have 14 lanes.
Spread the pie with the egg yolk mixed with the milk along its entire length and bake it in a preheated oven, in the air, at 180°C for about 45 'minutes, until it gets a nice golden color.

Serve after an hour, ideally with a scoop of vanilla ice cream.