2 tablespoons and 1 teaspoon (divided) white sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into 1/2-inch chunks
1/4 cup ice cold water
1 tablespoon (optional) ice cold orange vodka
1 cup cherry pie filling
2 teaspoons milk
Steps:
Whisk together flour, salt, and 1 teaspoon sugar in a bowl. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs.
Make a well in the flour mixture and pour in water and vodka, if using. Toss with a fork until flour mixture is moistened, then use your hands to bring dough together into a ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
Roll dough into a large disk about 13 inches wide and 1/8-inch thick. Transfer dough to the prepared baking sheet.
Pour cherry filling into the middle of the dough, leaving a 3-inch border. Fold the outside edge of the dough over the fruit, making occasional pleats.
Brush milk over dough. Generously sprinkle with sugar.
Bake in the preheated oven until crust is golden and the fruit is bubbling, 35 minutes.
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