Serves 6 or more
- Ingredients for the dough:
- 1½ cups all-purpose flour, plus more for rolling
- 3 tablespoons sugar
- ⅛ teaspoon kosher salt
- 7 tablespoons unsalted butter, cold, cut into bits
- 6 tablespoons cold water, or as needed
- Ingredients for the filling:
- 1 ½ pounds fresh cherries, pitted
- 2 tablespoons orange juice
- 1 tablespoon cornstarch
- 1 teaspoon orange zest
- ⅓ cup amarena cherries in syrup, such as Fabbri
- ¼ teaspoon almond extract
- ¼ cup panko
- 5 tablespoons sugar
- 1 large egg, beaten
For the dough, in a food processor, combine the flour, sugar and salt. Pulse just to combine ingredients. Drop in the butter pieces, and pulse until mixture is lumpy. With the processor running, pour in 6 tablespoons cold water. Process until the dough just comes together in a lump around the blade, adding a little more flour or cold water if it is too wet or too dry. Scrape the dough onto your work surface, and knead a few times, just to bring it together. Flatten it into a disk, and wrap it in plastic. Let it rest in the refrigerator for 1 hour.
Preheat oven to 375 degrees F with a baking stone on the bottom rack, if you have one. For the filling, tear about half of the fresh cherries in half and put all of the cherries in a large bowl. Stir together the orange juice and cornstarch until smooth and add to the bowl along with the zest, amarena cherries and almond extract. Toss well to combine. Toss the panko and ¼ cup sugar together in a small bowl and set aside.
On a lightly floured piece of parchment, roll the dough to a 15-inch circle. Trim the edges to make as round as possible, ending with a circle at least 13 inches in diameter. Transfer the dough on the parchment to a baking sheet, cutting the parchment to fit the sheet. Sprinkle all but a tablespoon or 2 of the crumb mixture in the center of the dough in an 8-inch circle. Mound the fruit on top. Fold the edges of the dough over to make a crust.
Sprinkle the fruit on top with the remaining crumbs. Brush the crust with the egg wash and sprinkle with the remaining tablespoon of sugar.
Put the baking sheet in the oven on the stone and bake until the crust is deep golden and the filling is bubbly, about 45 minutes. Let cool on a rack at least 30 minutes before cutting into wedges to serve.