Tyrolean cherry pie

We immediately sort out the cherries, free them from the seeds, place them in a bowl, cover them with three tablespoons of granulated sugar from the total amount and fill them with alcohol - this can be cognac, liqueur, sambuca, etc. We leave to infuse and proceed to preparing the dough. Cut the butter into small pieces, mix it in a bowl with half a glass of sugar from the total amount, add the egg and flour. Knead the dough with our hands, put it in a ball and place it in the refrigerator. Then we roll out the dough into a layer and put it in a mold. We prick with a fork. We put the form with the dough in the freezer for ten minutes.

We take out the dough in the form, put the parchment on top and pour any cereal on it - this is so that the dough retains its shape during baking. We put the form in an oven preheated to 220 degrees, bake for fifteen to twenty minutes until golden brown. We take it out of the oven, remove the parchment with the load and let it cool.

To prepare the cream, break the eggs into a saucepan. Add the remaining sugar and starch. Mix everything well with a whisk and pour in the milk. We put the resulting mixture on the stove and, with continuous stirring, bring it to almost a boil. The mass should thicken.

Put the finished cream on the baked dough, level it and put it in the refrigerator for cooling and hardening.

Dissolve gelatin in half a glass of water. Pour the resulting liquid into the cherries with sugar and alcohol, mix and carefully spread the resulting mass on the cooled cream on the dough. Align so that the cherries lay nicely in one layer. We put the cake in the refrigerator for three to four hours so that the top layer hardens well.

Cut the finished chilled pie into portions and serve.