Cindy Rahe

INGREDIENTS

2 1/2 lb

pitted fresh or frozen sweet cherries

1/2 cup

granulated sugar

1 tbsp

lemon juice

1 tbsp

cornstarch (use 1 1/2 tablespoons if using frozen cherries)

1/8 tsp

kosher salt

2 cups

(250 grams) all-purpose flour

2 tsp

baking powder

1/4 cup

granulated sugar, plus additional for sprinkling over top

1 tbsp

lemon zest

1/2 tsp

kosher salt

6 tbsp

unsalted butter cut into small pieces

1 cup

whole milk

1 tsp

vanilla extract