How to make
To prepare the dough for the layers, first sift the flour and powdered sugar in a large tray. Cut the butter into small cubes, add egg yolks, half the lemon zest and water. Knead a shortbread, then form it into a ball. Wrap the dough in foil and put it in the fridge.
Halve the cherries and remove their pits. Allow them to dry of their excess moisture for 10-odd minutes. Remove the dough from the refrigerator and divide it into one large and one smaller ball. Roll out the larger ball into a sheet, then put it in a buttered baking dish with a diameter of about 8 1/2″ (22 cm), so as to cover the walls. Press the dough well into the tray.
Mix the cherries with the lemon juice, the remaining lemon zest, sugar, salt, cinnamon, honey, starch and breadcrumbs. Pour the cherry filling over the sheet and cover the top with the smaller and thinner sheet. You do not need to roll it out, you can simply grate it on top of the cherries, so that the fruits pop out form under the dough.
Spread the cherry pie with the beaten egg and sprinkle it with brown sugar. Put it to bake in a pre-heated 360°F (180 °C) oven for 40-45 minutes (until it gains a golden color).
Before you cut and serve it, let the pie cool well.
