# Ingredient List:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup almond flour
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon fine sea salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 3 to 4 tablespoons ice water
→ Filling
07 - 3 cups fresh sweet cherries, pitted and halved
08 - 1/3 cup granulated sugar
09 - 2 tablespoons cornstarch
10 - 1 tablespoon lemon juice
11 - 1 teaspoon vanilla extract
12 - 1/4 teaspoon almond extract (optional)
→ Assembly
13 - 1 egg, beaten (for egg wash)
14 - 2 tablespoons sliced almonds
15 - 1 tablespoon coarse sugar (such as turbinado), for sprinkling
# How-To Steps:
01 - Whisk together all-purpose flour, almond flour, sugar, and salt in a large bowl. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Drizzle ice water, one tablespoon at a time, mixing just until the dough holds together. Shape into a disk, wrap tightly, and refrigerate for 30 minutes.
02 - Set the oven to 400°F. Line a baking sheet with parchment paper for easy removal.
03 - In a medium bowl, combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract if using. Gently toss to coat the fruit evenly.
04 - Lightly flour a clean surface and roll the chilled dough into a 12-inch circle. Transfer it carefully onto the prepared baking sheet.
05 - Spoon the cherry filling onto the center of the dough, leaving a 2-inch border around the edges. Fold the edges over the fruit, pleating as necessary while keeping the center exposed.
06 - Brush the dough edges with the beaten egg. Sprinkle sliced almonds and coarse sugar evenly over the crust.
07 - Bake for 35 to 40 minutes until the crust is golden and the filling is bubbly. Allow to cool for at least 20 minutes before slicing and serving.
