In a mixing bowl, combine the flour, softened butter, and ¼ cup sugar. Mix until crumbly. Add in the egg and blend until the dough comes together.

Press the dough into the bottom of a greased 9-inch pie pan, creating an even layer.

Preheat your oven to 350°F (175°C) and bake the crust for about 10-12 minutes, or until lightly golden. Remove from the oven and let it cool slightly.

While the crust is baking, drain the tart cherries, and spread them evenly over the baked crust.

In a saucepan, whisk together milk, ½ cup sugar, egg yolks, cornstarch, vanilla extract, and a pinch of salt. Cook over medium heat, stirring continuously until the mixture thickens, about 8-10 minutes.

Pour the custard mixture over the cherries, spreading it evenly to cover them completely.

Return the pie to the oven and bake for an additional 20-25 minutes or until the custard is set and the top is lightly golden.

Allow the cake to cool at room temperature before slicing. Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream.