Gluten-free apple pie with cherries

1. Mix cake mix, 2 eggs, 2 spoons of sugar, softened vegetable fat, milk and a pinch of salt in a bowl by hand. Turn onto a floured surface and make the dough. If necessary, sprinkle with flour. Wrap in cling film and leave in the fridge for 2 hours.
2. In the meantime, prepare the filling. Clean the apples and grate them on a coarse grater. Pit the cherries and let them drain on a sieve. Sprinkle the grated apples with cinnamon sugar, add the remaining 2 spoons of granulated sugar, Golden cream and mix.
3. Take the dough out of the refrigerator, divide it into 2 equal parts and roll out each part on baking paper, which we cut according to the size of the sheet. Transfer one part, including the baking paper, to a baking sheet and prick with a fork.
4. Remove the juice from the apples and spread evenly over the entire surface of the dough.
5. Arrange the cherries and flip the other part of the dough so that the baking paper is on top.
6. Remove the paper, prick the dough with a fork and brush with beaten egg. Heat the oven to 200°C and bake for about 25 minutes.