Microwave ½ cup 2% milk for 20-25 seconds so it’s warm, but not hot. In a small bowl, whisk together 1 egg, ½ cup microwaved milk and ½ tbsp instant yeast, just enough to break the egg yolk. Pour into bread machine basket.
Microwave 2 tbsp unsalted butter to melt. Continue adding ingredients into bread machine basket – 4 tbsps sugar, ½ tsp fine salt, 1 tbsp sour cream, 1 tbsp grapeseed oil and 2 cups all-purpose flour. Pour hot, melted butter over flour. Set machine to ‘dough’ cycle (mine takes 2 hours and 20 minutes, it rests, mixes and rises the dough).
Meanwhile, In a medium bowl, combine 1 - 8 oz original cream cheese, ½ cup sugar and ¼ tsp vanilla extract. Stir with spatula to mix, don’t’ worry about undissolved sugar – the oven will do its magic. Set aside. Grease a pizza pan, and flour surface area where you’ll roll out the dough. Take out the dough onto floured surface and deflate it.
Roll out dough to about ½” thickness, and diameter 1” bigger than your pan size (my pizza pan is 12”). Because I don’t think anyone can roll out a perfect round circle, cut out edges with pizza cutter and use those pieces to decorate your pie (you can also set aside more dough for more fancy decoration). Transfer dough onto pizza pan. Bend edges to keep the topping in at least ¾”-1” high. Spread cream cheese mixture evenly. Cover cream cheese evenly with canned cherries. Set the pie aside at room temperature for about 30-40 minutes to rise. Preheat oven to 350°F. Egg wash edges and any dough decoration on pie. Bake pie for 20-25 minutes or until golden, and toothpick comes out clean when inserted. Let pie cool for at least 30 minutes so that cream cheese and cherries set and thicken, otherwise when you slice the topping will run creating mess. Enjoy!!!