For the crust: In the bowl of a mixer, add the flour, sugar, apple cider vinegar, salt, and 4 tablespoons of the cold butter, cut into pieces. Mix together, then add the remaining butter in small pieces. Next, pour in 1/4 cup cold water. Mix until a smooth, even dough forms.

Once the dough is ready, divide it into two equal parts, or use 2/3 of the dough for the bottom crust and 1/3 for the top. Store the dough in the refrigerator in a food-safe bag for one hour if baking the same day, or overnight if baking the next day. You can also freeze it for up to 2 months.

In a bowl, mix the sugar and cornstarch until combined. Add this mixture to the saucepan with the warm cherries. Stir until well blended.

Let the mixture simmer on low heat until it thickens, about 2 minutes. If you like, add a little red food coloring to brighten the filling. Remove from heat and let cool before using.

To assemble:
Butter a tart pan, regular baking pan, or cake ring no larger than 9 inches (23 cm).

Roll out the dough with a rolling pin or your hands. Add the cooled filling. Place the other piece of dough on top and cut a slit in the center to let steam escape. Or, you can make a lattice pattern with the dough, like a classic pie. If making a closed pie, sprinkle a little brown sugar on top!