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1
In the bowl of a food processor fitted with a metal blade, combine the flour, sugar, and baking powder.
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2
Cut in the butter.
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3
Pulse until butter is well distributed and the mixture resembles a coarse meal.
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4
Add eggs and pulse again until dough clumps together.
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5
Gather the dough into a ball.
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6
Divide dough and wrap in waxed paper.
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7
Chill for 1 hour.
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8
Add water and vinegar to a medium pot.
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9
Add cherries and cook until cherries are soft.
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10
Drain.
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11
Heat up grill.
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12
Butter a 10-inch round cake pan.
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13
Roll dough into a circle and transfer to cake pan.
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14
Pinch edges to form a crust, like that of a pan pizza.
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15
Fill dough with pastry cream.
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16
Spread cherry preserves and cherries.
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17
Place pie on pizza on pizza stone on grill.
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18
Cook until dough is crispy and brown, about 1 hour.
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19
In a 2-quart saucepan, combine the milk and vanilla bean and bring to a boil.
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20
Turn off heat immediately and keep warm while you whisk the yolks.
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21
In a medium bowl, combine the yolks, sugar, and cornstarch and whisk until thoroughly combined.
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22
While whisking, slowly add the warm milk mixture into the yolks and then transfer this back into the saucepan over medium heat.
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23
Whisk constantly while you bring the custard to a boil; it should begin to thicken immediately.
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24
Whisk until thickened completely, about 3 minutes.
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25
Pour through a fine-mesh strainer into a clean bowl and use a rubber spatula to push everything through.
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26
Place a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming and refrigerate until completely chilled.
