Prepare the dough using my preferred crescent roll dough recipe.

Let it rise for about 1 hour. Meanwhile, pit the cherries and allow them to drain.

Divide the dough into two parts: one slightly larger than the other.

Set the smaller piece aside.

Roll out the larger piece into a sheet big enough to fit your stove tray.

Line the tray, which should be greased with a little oil or lined with baking paper.

Mix the drained cherries with the corn starch and 4 tablespoons of sugar.

Spread this mixture evenly over the dough in the tray.

Fold the edges of the dough slightly over the cherry layer.

Take a small portion from the remaining dough and roll it out.

Cut thin strips or shapes from it to decorate the top of the pie as desired.

After assembling, grease the pie with the egg yolk. Preheat the oven to 160°C and bake for 40–45 minutes.

Keep an eye on the pie during the first 20 minutes; if it browns too quickly, cover it with aluminum foil to ensure even cooking.

Do not overuse the remaining dough on the pie, as excess dough can overpower the cherry flavor.

Use leftover dough creatively, such as for croissants or pretzels and bake them after the pie is done.

Once baked, let the pie cool completely in the tray, covered with a towel. For best results, bake it in the evening and let it rest overnight to soften.

Slice the cooled pie and enjoy with family or friends.

Bon appétit!