Back To Basics Cherry Pie

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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

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