Cherry pie the traditional way

Take your measuring cup and fill with half a liter of milk
Put the milk in the bowl. Keep a little milk left over (1dl max is enough).
Add the sugar and vanilla sugar.
Warm the milk. Stir occasionally so that the sugars dissolve well and do not burn.
Meanwhile, crack 4 eggs. Add the egg yolks to the excess milk in the measuring cup.
Also add the vanilla pudding powder in the measuring cup. Stir well until everything is incorporated into the milk and egg yolks.
When the milk is (almost) boiling you can add the remaining porridge from the measuring cup. Keep stirring well. If the porridge gets hot enough it will form a bond. Then take it off the heat for a while. Keep stirring constantly until the pastry cream takes its final shape.
Once the cherry puree is formed you may also add the cherries.
Let cool!

Take the goblet of cherries. Pour the juice into a bowl using a strainer. Set the cherries aside.
Add the 100g of sugar.
Add the bag of vanilla pudding powder.
Again, reheat - stirring frequently. The moment a porridge forms remove from the heat. Keep stirring constantly until you get a whole mass.
Let cool.

ROl out the dough and place it in your pie pan. Press well along the sides and remove excess dough.
Pierce enough holes in the dough. This prevents the dough from rising too much.
You can now spread the cooled pastry cream on the cake. Using a spatula, you can spread it evenly.
On top spread the cooled cherry porridge. Again, using a spatula, spread the cherries evenly. Careful but don't turn it into a cherry puree.
Now take your 2nd dough and cut it into 1 cm strips. Start in the middle.
Now place the strips on your cake. Start from the top left with 1 horizontal followed by 1 vertical. And work your way down to the right.
Place the strips liberally OVER the edges then later you can use your fingers to press down and push off the excess dough with your fingers.

Take the apricot jam (without pieces please). Add some water. Using a baking brush, paint in the strips. Carefully do the rest of the cake as well. Watch your work shine up!
Give the cake time to cool.