Preparation method

Dough:

1. Dissolve the yeast in the lukewarm milk – not too hot, or it will kill the yeast.
2. Add the salt and sugar to the flour, and combine.
3. Add the milk and egg and bring it together.
4. When it starts forming a ball, add the soft butter.
5. Knead for 5 minutes.
6. Put the dough in a greased bowl, cover and let it rest for 30 minutes in a warm place (do not over proof or the dough will be yeasty).

Filling:

1. Combine the maizena with the sugar.
2. Pour the cherry juice in a pan and add the vanilla, spices and orange and lemon zest and juice.
3. Add the thickening agent/sugar mixture.
4. Slowly bring to a boil, while stirring and watching as the liquid becomes clear.
5. When you reach this boiling stage, gently boil it for 1 minute further.
6. Add the drained cherries and bring to a simmer.
7. Allow to cool.

Assembly:

1. Preheat the oven to 220°C.
2. Divide the pastry into two – one ⅔ and one ⅓.
3. Roll larger dough out to 3mm thickness (any thicker and the dough will rise too much when baking).
4. Line a pie dish with the pastry, and dock the base with a fork to retard the rise.
5. Chill for 10 minutes in fridge (it must chill to retard the yeast activation).
6. Add the cherry filling, evenly.
7. Roll the remaining dough to 3mm thick. Cut into 7mm strips.
8. Make a woven lattice over the top of the pie.
9. Brush with egg yolk and sprinkle with coarse sugar.
10. Bake for 20-25 minutes. If the top browns too quickly, temper your oven down to 180°C after 15 minutes.
11. Allow to cool on a tray and then transfer to a platter.