Cseresznyés pite (cherry pie)

Instructions

1. Mix the flour, sugar and salt. Add the cold butter cut into cubes and rub in with your fingertips until the texture is sandy.
2. Stir in the egg and cold milk, then bring together into a dough without overworking it. Wrap and chill for 30 minutes.
3. Mix the pitted cherries with the sugar, cornflour and cinnamon. Let them release their juice for 10 minutes.
4. Roll out two thirds of the pastry and line a buttered 24 cm tart tin, pushing it slightly up the sides.
5. Pour in the cherry filling, then cut the remaining pastry into strips and arrange them in a lattice.
6. Bake at 180°C for 35 to 40 minutes, until the pastry is golden and the cherries are bubbling. Let it cool slightly before serving.