Combine the flour and salt in a mixing bowl and stir to combine. Add the diced cold butter and work it in with your hand or in a stand mixer with a paddle attachment until you get the texture of very coarse sand. Add the water a bit at a time until the dough comes together when pressed. Separate 1/4 of the dough for the top crust. Wrap with plastic wrap and refrigerate for 45 minutes.

Meanwhile, combine together your pitted cherries, sugar, cornstarch, and jam over medium heat. Stir to combine and let it come to a simmer. Remove the heat and set aside to cool. If you want a brighter red filling, add a few drops of red food coloring and stir to combine.

Preheat your oven to 375F.

Take the larger portion of dough and roll it out on a lightly floured surface. Roll it out into an 8-9" circle. Lay the dough into your 6" pie pan and press it into the edges. Prick a few holes on the bottom with a fork to prevent it from puffing in the oven. Roll out the second ball of dough. You can choose to do a lattice top or a really simple one like I did. Pour the filling into the pie pan and top it with the crust. Press the edges together with a fork. Brush the top with the lightly beaten egg and bake for 30 minutes or until golden brown and the center is bubbling. Let cool before serving.

In a bowl, mix the tuna, mayo, dill, lemon juice, relish, onions, and celery. Season with salt and pepper.

Divide the tuna into two sandwiches. Top with slices of tomato and lettuce.