- 1 c all-purpose flour, plus more for rolling dough
- 2 tbsp sugar
- Pinch of kosher salt
- ½ c (1 stick) cold unsalted butter, cut into ½-in cubes
- 2 tbsp ice water
- 1 egg yolk
- ⅓ c vanilla wafer crumbs (wafers crushed in a food processor)
- 12 oz jumbo cherries, pitted (about 1 ½ c)
- 1 tbsp sugar
- 2 tbsp sliced almonds
- 2 tbsp cold unsalted butter, cut into ¼-in cubes
To make dough: In a food processor, pulse together flour, sugar and salt. Add butter and pulse about 10 times until dough resembles coarse meal with some pea-sized pieces of butter. In a small bowl, mix together ice water and egg yolk. With machine running, add egg yolk mixture and process just until it clumps together. (To make by hand: Mix together flour, sugar and salt in a medium bowl. Using a pastry blender, cut in butter until mixture is crumbly. Stir in enough of egg yolk mixture until dough clumps together.) Gather dough into a thick disk and wrap in plastic wrap. Refrigerate for at least 15 minutes or up to 1 hour.
Preheat oven to 400°F. Line a sheet pan with parchment paper.
Roll dough on a lightly floured work surface into a 12-13-inch-diameter round. Spread cookie crumbs in a thin 9-inch-diameter layer over pastry. Top with cherries and sprinkle with sugar. Fold over edges of dough, loosely crimping it as needed. Scatter almonds over cherries and dot with butter.
Bake for 10 minutes. Reduce heat to 375°F and continue baking until cherry juices are bubbling and pastry is golden brown, about 20 minutes more. Let cool on baking sheet for 10 minutes. Slide off parchment paper onto a large plate and serve warm or at room temperature, with vanilla ice cream.
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