Slit open a Vanilla Bean and scratch out the seeds.
Place the vanilla bean with the scratched out seeds into a pot with the milk and heat up but do not bring to a boil. Allow the milk to get infused with the vanilla bean and leave the milk to cool down. Pick out the vanilla bean and discard.
Combine in a bowl the flour, half of the sugar (¼ cup/50 grams) and a pinch of salt.
Make a well and add in the eggs. Combine everything to a smooth pastry.
Pour the vanilla-flavored milk into the egg flour pastry mixture.
Grease your baking shape with butter.
Heat up your oven to 350° Fahrenheit/ 180° Celsius.
Pour a ¼of the pastry into the baking shape. Take it into the oven and bake it first for 5 minutes. That's important because we need the bottom to be a bit hard before we add in the rest.
Spread the cherries over the semi baked pastry.
Sprinkle the remaining half of the sugar over the cherries and semi baked pastry.
Pour the rest of the pastry blend over the cherries and spread evenly.
Bake at 350° Fahrenheit/ 180° Celsius for about 30 minutes.
I prefer to use home canned cherries, they tend to have a more intense flavor. Of course you may use fresh or frozen ones too, and you can use pitted or unpitted cherries. The seeds give flavor to the whole dish and the traditional recipe is made this way.