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

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