3 ⅓ cup all-purpose flour 1 ½ cup unblanched almond meal 2 tablespoon sugar 1 teaspoon kosher salt 1 teaspoon anise seeds 1 ½ cup cold unsalted butter, cut up ¼ cup ice water
For Filling and Assembly:
1 ½ pound fresh dark sweet cherries, pitted (about 4 cups)* 1 ½ pound fresh tart red cherries, pitted (about 4 cups)* ¾ cup sugar, plus more for sprinkling ¼ cup cornstarch ¼ teaspoon anise seeds, crushed 1 large egg
**
Dough can be made ahead and kept chilled up to 2 days or frozen up to 1 month. Thaw frozen dough in the refrigerator overnight.
