Ingredients

• 8 cups pitted fresh sweet cherries (about 4 pounds) or frozen
• 1 3/4 cups all purpose flour
• 3/4 cup plus 3 tablespoons sugar
• 3 teaspoons grated orange peel
• 2 teaspoons fresh lemon juice
• 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
• 1 large egg
• 3 tablespoons orange juice
• 1/4 teaspoon salt

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Instructions

1. Preheat oven to 400°F. Mix cherries, 1/4 cup flour, 3/4 cup sugar, 2 teaspoons orange peel and lemon juice in large bowl. Transfer mixture to 8-inch square glass baking dish.
2. Combine 1 1/2 cups flour, 2 tablespoons sugar, 1 teaspoon peel, butter, egg, orange juice and salt in processor. Using on/off turns, process until clumps form. Turn out onto floured surface to 11-inch square. Place atop filling. Fold edges over, forming double thick edge. Crimp edge. Sprinkle with 1 tablespoon sugar. Cut vents in crust to allow steam to escape.
3. Bake until juices bubble and crust is golden, about 50 minutes. Serve warm or at room temperature.