Make the sourdough: sift the flour on a board and make a well. Pour in the yeast dissolved in 3 tablespoons of lukewarm milk. Work while mixing in about 1/3 of the flour, make a ball, cover with the remaining flour. Allow to rise until bubbles appear on the surface of the flour. Then make the brioche dough: mix in the remaining flour, the egg, the softened butter (not melted), the salt, the sugar and 2 or 3 tablespoons of milk.
The dough must be smooth and slightly firm. Make a ball, cover with a cloth, allow to rest until doubled in volume. Pit the cherries, put into a mixing bowl with the sugar and the corn semolina, mix. Roll out 2/3 of the dough, cover a buttered10 in pie pan completely and let the dough hang over the edges. Fill with cherries and cover with the remaining dough, forming a lid, close the edges. Press with your fingers to close firmly. Decorate with a twist of dough, glaze the whole surface with an egg yolk. Bake in a moderate oven (350F).
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Dough:
1 2/3 cups flour
1 package fresh yeast
6 tbsp milk
1 egg
7 tbsp butter
1/2 tsp salt
1 tbsp sugar
Filling:
1 2/3 lbs cherries
2/3 cup sugar
1 tbsp corn semolina
1 egg yolk
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45
mn
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35
mn
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This pie is served either turned out or in its baking tin.
