Place the flour, butter and xylitol in a bowl and mix by hand to form a dough. Don't really knead, just mix until everything sticks together.

Cover the dough and refrigerate it for at least 30 to 60 minutes or preferably overnight. Under no circumstances should the dough be soft.

Remove the dough from the fridge. If the dough is very hard, let it stand at room temperature for a short time. If you can press a small dent into the dough, it`s ready to roll out. However, the dough should not be soft!

Roll out the dough thinly between two sheets of baking paper and then carefully transfer it into a greased baking tin covered with flour. Remove the baking paper. You can shape the edge by forming the excess dough into a roll, placing it around the edge of the baking tin and pressing it down. Roll out the remaining dough again and cut out hearts.

Put the rolled out dough and the dough hearts in the fridge for at least 30 minutes. They should be hard again when removed.

In the meantime, preheat the oven to 180° Celsius.

Blind bake the cooled dough on the lowest groove of the oven for 10-15 minutes.

While the dough is pre-baked, rinse the cherries under running water, halve, pit and mix with starch and sugar. Alternatively, you can use frozen cherries. Defrost the cherries early and drain the baking liquid.

Remove the pie from the oven, remove the legumes and pour the cherry filling into the cake. Cover the cake with the dough hearts.