For the crust:
For the topping:
Heat the milk in a saucepan until it is just warm to the touch. Remove from the heat and stir in the yeast until completely dissolved.
Place the flour in a mixing bowl and make a large well in the center of the flour. Into the well, add the egg, sugar, butter,salt and the milk. Roll up your sleeves, get a sturdy wooden spoon and start mixing. This mixes into a stiff dough and requires a strong arm to ensure that all is well blended.
Cover the dough with plastic wrap and leave the bowl in a warm place to rise. Let rise until it is double in volume. Depending on how warm it is and on how active your yeast is, this could take from one to three hours.
Once the dough has risen, use your finger tips to fit it in the bottom of a 10 inch round non-stick cake pan or pie tin. Turn the oven on to 400 ° F and let the dough rise again for 15 minutes while the oven is warming.
Sprinkle the dough evenly with the raw sugar. Whisk the two eggs and then whisk in the heavy cream just until mixed. Pour this on top of the sugar topped dough. Cut the final two tablespoons of butter into about twenty tiny pieces and place these evenly atop the pie.
Bake at 400° F for 25 minutes. Serve warm.
Makes 8 servings.