Cherry Pie

Heat the milk with the sugar until dissolved. Once cooled to 38°C (100°F), stir in the yeast and let sit for 15 minutes.

Sift the flour into a separate bowl, make a well in the center, and add the eggs, softened butter, salt, and milk mixture.

Knead the dough, cover with a lid or towel, and let rise for two hours until doubled in size.

Place the cherries in a skillet, add the sugar and starch, and cook, stirring constantly, until thickened. Let cool.

Roll out the dough, add the filling, gather the edges slightly, top with decorative pastry cut with a fluted pastry wheel, and tuck the edges under the pie.

Let proof for 20 minutes.