CRUST 1. In a large bowl, mix flour, sugar, and salt. 2. Grate the cold butter on a coarse grater directly into the flour mixture. 3. Toss gently to coat the butter shreds in flour. 4. Beat the egg and add it to the mixture. 5. Add cold water, 1 tbsp at a time, mixing until dough just comes together. You need to knead quickly so that the dough does not heat up. This helps preserve the butter’s integrity and ensures a flaky texture. 6. Divide into two discs, wrap in plastic, and chill for at least 1 hour. FILLING 7. In a saucepan, combine cherries, sugar, lemon juice, and vanilla. 8. Cook over medium heat until cherries release juices (5–7 minutes). 9. Stir in corn starch and cook until thickened (2–3 minutes). 10. Let cool completely. ASSEMBLE 11. Line a baking sheet with parchment paper or brush with melted butter. 12. Preheat oven to 425°F (220°C). 13. Roll out one dough disc and line a 9-inch pie dish. 14. Brush the top of the dough with melted butter. 15. Pour in cooled cherry filling. 16. Roll out second disc and place over filling (or use strips for a lattice top). 17. Seal edges and crimp. Cut slits in top crust if using a full cover. 18. Mix the yolk with 1 tablespoon of water. Grease the pie with this mixture. Sprinkle with sugar on top. (You can sprinkle with ground nuts.) BAKE 19. Bake for 15 minutes at 425°F, then reduce to 375°F (190°C) and bake for 30 minutes until golden. 20. Cool for at least 2 hours before slicing.

   1. In a small bowl, combine the warm water, honey, and yeast. Stir gently and let it sit for about 5-10 minutes, or until it becomes frothy. This step ensures that the yeast is active. 2. In a large mixing bowl, combine all-purpose the flour, whole wheat flour and oats and salt. Make a well in the center. 3. Add the melted butter to the yeast mixture. Pour this into the well of the dry ingredients. 4. Mix the ingredients together until a dough forms. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. 5. Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size. 6. Spray 8x4 loaf pan cooking oil. 6. Punch down the dough to release the air. Shape it into oval loaf. Place the dough in a greased loaf pan. 7. Cover the dough again and let it rise for another 30-45 minutes, or until it has doubled in size. 8. Preheat an oven to 375°F (190°C). 9. Beat the egg with 1 tablespoon of water or milk.Brush top of loaf with egg mixture and ,optionally, sprinkle with oats. 10. Bake the bread for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. 11. Remove the bread from the oven and let it cool on a wire rack before slicing.