Fresh cherry pie

• Prepare everything you need. Use frozen or fresh berries, it’s better not to defrost frozen ones.
  

Yeast dough

• For the yeast dough, pour warm milk into a bowl, add yeast, salt, half sugar and 2 tbsp flour. Stir and leave for 15-20 minutes. If froth appears, then the yeast is active and you can continue. Break an egg, pour in vegetable oil.
  300 g flour, 1 tsp yeast, 1 cup sugar, 1 pc egg, 150 ml milk, ¼ tsp salt, 2 tbsp vegetable oil
  
• Mix, pour in the remaining flour.
  300 g flour
  
• Knead first with a spoon, and then with your hands. The dough should be elastic and not sticky, try not to add extra flour. Cover with a towel and leave to come up for 40-50 minutes.
  

Cherry filling

• For the filling, remove the cherries from the seeds, add corn starch and the remaining sugar, mix.
  300 g cherry, 2 tbsp corn starch, 1 cup sugar
  
• Roll out the dough to a thickness of 4-5 millimeters. Put it in a mold, making small sides. Trim the excess. Where the filling will be, sprinkle with starch.
  2 tbsp corn starch
  
•  Lay out the cherries.
  
• Roll out the remaining dough, cut into strips and put on a pie in the form of a grid for the purpose of decoration. Sprinkle with sugar.
  1 cup sugar
  
• Bake in the oven at 160℃ for 20 minutes. Fresh cherry pie on yeast dough is ready. The dough is thin, and the filling is incredibly fragrant.