Back To Basics Cherry Pie

Ingredients

• 1 recipe for judy witts francini's pasta frolla (see below)
• 5 cups pitted fresh (or frozen, defrosted) cherries (about 2 1/2 pounds)
• 2/3 cup sugar
• 1/2 teaspoon lemon zest
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter cut into small pieces
• 3 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder (optional, for a lighter crust)
• 1/2 teaspoon grated lemon peel
• 1/2 cup butter, cut into cubes and chilled
• 2 large egg yolks