In a deep bowl, mix 320g of flour with 30g of sugar and a pinch of salt.

Grate 225g of cold butter directly into the flour mixture.

To speed up the process, roll the butter in the flour.

Add 1 egg and 5 tablespoons of cold water (chill the water in the freezer for a few minutes).

Mix the dough with a spoon, then briefly with your hands until it comes together.

Divide the dough into two uneven pieces - one larger for the pie base and a smaller one for the top.

Flatten both pieces with your palms, put them in plastic wrap, and refrigerate for 30 minutes.

Prepare the cherry filling by mixing 1 kg of pitted cherries, 200g of sugar, 1 teaspoon of vanilla extract, 1 tablespoon of grated lemon peel, and 40g of cornstarch in a bowl.

Take the larger piece of dough from the fridge, sprinkle flour on the table, and roll it into a circle about 28-30 cm in diameter.

Place the dough in a greased tart pan (28 cm diameter) and press it to cover the base and sides.

Add all the cherry filling and spread it evenly.

Roll out the second piece of dough and cut it into 5-6mm wide strips.

Arrange the strips over the cherry filling in a lattice pattern.

Brush the top with a raw egg yolk mixed with 1 tablespoon of milk or water.

Sprinkle with cane sugar and sliced almonds for decoration, if desired.

Bake in a preheated oven at 200°C (392°F) for 50-60 minutes, until evenly browned.

Let it cool for at least 2-3 hours to set properly.

Enjoy!