Streusel-Topped Double Cherry Slab Pie

Ingredients

For the dough

  • 10 tablespoons (5 ounces) unsalted butter, chilled
  • 1/4 cup very cold water
  • 1 teaspoon freshly squeezed lemon juice
  • 1-2/3 cups (7-1/2 ounces) unbleached all-purpose flour
  • 3 tablespoons firmly packed light brown sugar
  • 1/4 teaspoon table salt

For the compote

  • 1 cup (6 ounces) dried cherries, coarsely chopped
  • 1/2 cup (3-1/2 ounces) granulated sugar
  • 1 cup dry rosé
  • 2 strips of orange zest
  • 2 strips of lemon zest
  • 12 ounces fresh sweet cherries, pitted and halved
  • 1/3 cup water
  • 2 tablespoons freshly squeezed lemon juice
  • Pinch of table salt
  • 1 tablespoon cherry or orange-flavored liqueur

For the streusel topping

  • 1/3 cup (1-1/2 ounces) unbleached all-purpose flour
  • 1/3 cup (2-3/8 ounces) firmly packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons (1 ounce) unsalted butter, melted
  • 1/4 cup (1 ounce) slivered almonds, lightly toasted

For assembly

  • 1 large egg
  • 2 tablespoons water

Preparation

Click here for preparation method.

Thanks! You've already liked this