Combine Cherries, sugar, starch and juice
Cook to reduce and let thicken, cool.
Roll over pastry once to smooth
Arrange filling down center of pastry, vertically.
With a pastry cutter or knife, slice ends of dough in ½ inch strips horizontally. Leaving ½ space from filling.
Taking a strip from one side, fold over filling and press into dough.
Repeat with other side.
Continue with all strips.
Whisk egg and brush over the braided dough
Sprinkle with Course sugar. Chill or freeze if dough is now warm.
Bake at 350oF until golden brown.
Let cool and slice.
Serve with unsweetened whipped cream
