Instructions: Preheat oven to 350. Combine cream cheese, sugar, egg yolk and extract in Batter Bowl until smooth. Carefully unroll French bread dough and place over 15-inch Baking Stone. Spread cream cheese mixture evenly down center of dough; about 4 inches wide. Top with pie filling. Cut 10 slits, 1 1/2 inches wide on each long side of dough surrounding cherry mixture. To braid, fold strips of dough at an angle across cherry mixture alternating dough strips from one side to the other. Fold ends to seal. Car efully shape braid into a candy cane shape on Stone. Beat egg white with Mini=Whipper and brush on dough with Pastry Brush. Bake 25-30 minutes or until golden brown. Serve warm.

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