+ 1 yolk to grease the pie on top
+4 tablespoons of sugar for the cherry filling
after you pit 1 kg of cherries
Step by step
Prepare the dough according to the recipe here. Let it rise for about 1 hour.
During this time, pit the cherries and let them drain the juice.
Then divide the dough into 2 pieces - one slightly larger than the other.
Set the smaller piece aside.
Spread the other larger piece in a sheet as large as the stove tray and pass it in it - greased with a little oil or spread with baking paper.
The cherries drained well of the juice are mixed with the starch and the 4 tablespoons of sugar.
Arrange them over the top of the tray and bring the edges of the dough a little over the layer of cherries.
From the remaining piece of dough, take a small ball and spread it on the table with the foil.
Cut thin slices of dough from it to cover the top of the pie - you can cut various shapes here - slices, etc.
That's what it should look like in the end - I omitted the popcorn, but they were placed on the edges.
Grease the pie with egg yolk and put it in the preheated oven at 160 degrees for 40-45 minutes.
Even if you notice that there is a piece of dough left, don't try to put it on the pie - too much dough doesn't do well, it will cover the taste of the cherries and the fragility of the pie.
From what remains you can make some cherry croissants, I made 3 braided pretzels, greased with yolk and sprinkled with sesame. I baked them after I took the pie out of the oven.
And one more thing - due to the yolk the pie will brown nicely, but faster - be careful for the first 20 minutes, if you notice that the pie has already browned, cover it with aluminum foil and leave it in the oven all the time - to cook well and cherries.
After the oven, let it cool completely, covered with a towel, directly in the tray - I prefer to do it in the evening and let it cool overnight and soften better.
Then portion it and serve with great pleasure :)
(a large pie)