How to cook
Beat the egg with a fork and set aside a small portion to spread on the sweet galette before placing it in the oven.
Cut the butter into cubes and put it in a bowl and leave it for 30-60 minutes at room temperature.
Add the remaining products and knead a soft and buttery dough. Wrap it in cling film and refrigerate for 1 hour.
Clean the cherries by removing the pits. Place them in a deep bowl.
Sprinkle with the sugar, starch and liqueur.
Stir and leave the mixture like that until the dough for the pie is ready.
Take out the dough from the refrigerator. Roll it out into a circle. Place a plate with a diameter of 8″ (20 cm) to outline the inner part. Sprinkle the inner part with breadcrumbs and add the cherries. Wrap the ends inward.
Spread with the yolk you set aside, sprinkle with a little brown sugar and bake the galette in a preheated oven at 356°F (180 degrees) until it's fully baked.
Take it out and allow it to cool and sprinkle the cherry pie with powdered sugar.