✓ Preheat oven to 190°C / 375°F.

✓ Whisk flour, baking powder, and salt together in a large bowl until evenly combined.

✓ Cut softened butter into the dry mixture using a pastry cutter or fingertips until the blend resembles coarse crumbs with some pea‑size pieces.

✓ Stir sugar, vanilla, and egg into the crumb mixture until just combined; the dough should cling together when pressed.

✓ Add half and half gradually, mixing until a soft, slightly sticky dough forms.

✓ Shape dough into a disk, wrap in plastic, and chill for 30 minutes.

✓ Roll chilled dough on a lightly floured surface to a 3‑mm thickness, aiming for a 23‑cm (9‑inch) circle.

✓ Transfer dough to a 23‑cm pie pan, gently pressing into corners; trim excess leaving a 2‑cm overhang.

✓ Fold overhang inward and crimp edges with a fork for a decorative border.

✓ Dock the crust with a fork, creating small holes to vent steam.

✓ Blind‑bake the crust: line with parchment paper, fill with pie weights or dried beans, and bake 12 minutes.

✓ Remove weights and parchment; bake an additional 5 minutes until lightly golden.

✓ Spread the entire canned cherry pie filling evenly over the partially baked crust, smoothing the top with a spatula.

✓ Sprinkle coarse sanding sugar over the cherry layer for a sparkling finish.

✓ Return pie to oven and bake 20‑25 minutes, or until the filling bubbles and the crust turns deep golden brown.

✓ Cool the pie on a wire rack for 15 minutes; the filling will thicken as it rests.

✓ Slice with a sharp knife warmed under hot water for clean cuts.