• Preheat oven to 375 degrees.
• Combine pitted pie cherries, sugar, almond extract, salt, and tapioca and set aside while you prepare the crust.

By hand:

• Combine the flour, salt, and sugar in a large bowl. Work the butter into the flour with a knife, or pastry cutter, or fingers until the mixture resembles a coarse meal. Sprinkle the ice water and vinegar onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together. Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat this step two more times until all the water is incorporated into the dough.

In a food processor:

• Blend flour, salt, and sugar together. Add butter by pulsing cube by cube. When butter is incorporated slowly pulse in cold water and vinegar until the dough begins to bind. Do not over mix! Take the dough out of the processor and follow the steps above to roll the dough.

To roll the dough:

• Divide dough into two equal parts. On wax paper (or silicon mat) with a lightly floured surface gently flatten the ball of dough with a rolling pin. Place another piece of wax paper on top of the flattened dough. Starting from the center, roll the dough into a circle- slightly larger than the size of your pan. Peel the top layer of wax paper off the dough and flip the dough into an oiled pan.
• Spoon filling into the bottom crust.
• Repeat the same process for the top crust layer. Place the top layer of crust on top or prepare a lattice. Use a knife or kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together with your forefinger and thumb.
• Brush the top with egg whites.
• Bake for 50-60 minutes until the crust is golden brown. Cool before serving. Serve with vanilla ice cream.

Cake Instructions:

• Preheat oven to 325 Fahrenheit. Grease a 10-inch tube pan (or bundt pan).
• Cream butter and sugar until light and fluffy. Beat in eggs, blending well after.
• Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternating with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.
• Pour batter into prepared pan. Set on the middle rack of oven and bake for 1 hour and 5 minutes, or until cake pulls away from the sides of the pan and a tester inserted in the middle comes out clean.
• Cool cake in pan, set on rack for 10 minutes. Remove from pan and ice with Lemon Icing (below) while cake is still warm.

Icing Instructions:

• Cream sugar and butter thoroughly. Mix in lemon zest and juice; spread on cake.

• Preheat oven to 375 degrees.
• Prepare Pie Crust
• This crust may be made in a food processor or by hand. Either way, it is critical to work quickly and gently to avoid developing the gluten and to preserve a tender, shortbread-like texture.

To make by hand:

• Combine the Bluebird Einkorn Flour and Bluebird Hard White Flour, salt, and sugar (if using) in a large bowl. Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles a coarse meal. Sprinkle the ice water onto the crumbly dough and, with your hands, punch the dough from the sides to the middle of the bowl to form a ball. Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat the cutting and pressing steps three or four times until all of the water is incorporated into the dough and it clings together. When you can gather the dough into a ball, separate into two equal portions and let the dough sit while you prepare the filling.

To make in a food processor:

• Cut the butter into 1-inch pieces and place them in the bowl of the food processor. Add the flour, salt, and sugar. Process until all of the ingredients are incorporated. With the processor on, add the water a tablespoon at a time until the dough begins to clump but is still crumbly. Continue to drizzle a little water and pulse the food processor, stopping to test the dough to see if it is moist enough to hold together. When you can gather the dough into a ball, remove it from the processor, separate it into two equal portions and let the dough sit while you prepare the filling.

Filling

• Mix blackberries, sugar, freshly squeezed lemon juice, and salt together in a medium-size bowl. Incorporate flour and tapioca until thoroughly blended. Let the mixture sit while you roll out the dough.
• Sandwich half the dough between wax paper or silicone baking mat (my preference) on a lightly floured surface, and gently flatten the ball of dough with a rolling pin. Starting from the center, roll the dough into a circle about an inch larger than the diameter of the pie pan. Carefully lift the wax paper with rolled dough and flip into the pie pan. Crimp edges. Tap dough down to make sure it is covering the entire dish.
• Spoon the blackberry filling into the prepared crust. Cut 1 tablespoon of butter into small pieces and sprinkle on top of filling.
• Roll out the 2nd half of the dough using the process above. Place the rolled dough on top of the filling and crimp sides of the dough around the dish with your forefinger and thumb. Cut off any excess dough around the rim. Melt the remaining tablespoon of butter and brush on top of the top crust. Cut slits on top of the pie to allow the steam to escape.
• Bake at 375 degrees on center rack for one hour and fifteen minutes until pie is golden brown. Let sit for at least 30 minutes prior to serving.

• Turn oven to 375 degrees.
• In a large bowl combine sliced plums, sugar, tapioca, ginger, and lemon juice. Lightly blend until plums are thoroughly coated, set aside.
• Add Bluebird Einkorn Flour and Bluebird Hard White Flour, baking powder, sugar, and salt to a food processor. Pulse until ingredients are combined. Cut butter into small bits. Add butter to the food processor while pulsing. Add milk and continue to pulse until the dough begins to form a ball. Be careful to not over mix. Remove dough from food processor and separate dough into 5 or 6 parts, handling the dough as gently as possible.
• Pour plum mixture into a deep dish pan or skillet. Place dough pieces on top of plums. Brush the tops of the biscuit pieces with egg. Place in the oven for 35 to 40 minutes or until biscuit pieces are slightly brown and plum filling is bubbling. Set aside to cool for 10 minutes before serving. Serve with fresh whipped cream or vanilla ice cream.

• Heat oven to 375 degrees. Adjust racks to upper and lower middle positions. Whisk Bluebird Einkorn Flour and Hard White Flour, baking soda, salt, and spices together in medium bowl, set aside.
• With electric mixer, cream butter, brown sugar, and ½ granulated sugar until light and fluffy ( about three minutes.) Scrape sides of bowl. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Add dry ingredients and beat at low speed until ingredients are combined.Place remaining ⅓ cup granulated sugar in a shallow bowl. Working with tablespoons of dough each time, roll dough into 1 ¾ inch balls. Roll balls in sugar and place on a un-greased cookie sheets or on a silicone baking mat. Space balls 1½ to 2 inches apart.
• Bake for 11-13 minutes. Cool cookies for about 2-3 minutes.