HOW TO

Serves: 12 - Preparation time: 30-40 minutes - Cooking time: 25-30 minutes   Pie crust: Add the butter in the mixer and stir until soft. Add the eggs and the vanilla sugar to the butter and stir Add the self-rising flour, white caster sugar, sunflower oil and water and stir it well together. Preheat the oven to 180 degrees. Lightly grease the pie-tin(26-28 cm) with butter. Turn out onto floured work surface and knead until dough is smooth and forms cohesive ball. Roll the dough out on the work surface. Line the bottom and the edge of the tin with the dough. Prick the pastry here and there with the point of a knife or a fork. Put it into the middle of the oven and bake for 25-30 minutes. Let the pie crust cool before turning on a wire rack.   Filling: Drain the cherries. Add 2 tablespoons of sugar and the milk in a sauce pan and heat up. Stir now and then, this prevents the milk from getting burnt. When the milk is warm you add the custard to the milk and stir it well. Keep the heat fairly low to prevent lumps. When stirring it is important to reach the bottom, sides and corners of the saucepan to prevent the pudding from sticking and scorching. Remove it from the heat when the pudding has become thick. Let this cool and refrigerate until well chilled. Place a piece of plastic wrap directly on the surface of the pudding to prevent it from forming a skin while it cools down. Stir the pudding every now and then during cooling. Whip cream until stiff and fold it into the cooled pudding. Pour the pudding on the pie crust and cover the whole bottom and edges. Put the drained cherries on top of the pudding. Beat the egg whites with the lemon juice and add 75 grams of sugar in batches. Add the stiff egg white in a pastry bag and create a grid on top of the cherries. Put the pie in the oven (grill) until the egg white begins to color.