Rich Cherry Pie

Combine the warm milk, yeast, 1 tablespoon of sugar, and 2 tablespoons of flour. Mix well, cover with plastic wrap, and let stand for 30 minutes.

In a separate bowl, whisk the eggs with the sugar, vanilla sugar, and salt.

Combine the yeast sponge with the egg-sugar mixture and stir in the melted butter.

Gradually add all the flour and knead into an elastic dough.

Once the dough is smooth, add the sunflower oil and continue kneading for about 5–7 minutes.

Cover the dough with a towel and leave it in a warm place for 1.5 hours.

Tip the berries into a preheated wide skillet.

Mix the sugar and cornstarch together in a separate bowl.

Wait for the cherries to release their juices, then stir in the sugar and starch mixture.

Bring the mixture to a boil and cook for 5 minutes, then let the filling cool down.

Line a greased baking pan with parchment paper, divide the dough in two, roll out the larger portion, and press it into the pan to form bottom and side crusts.

Add the cherry filling, cover with the remaining dough, crimp the edges to seal, and let the pie proof for 30 minutes.

Brush the top of the pie with egg yolk.