Cherry Galette

Instructions
  • Preheat oven to 350°F.

  • Unroll both pie crusts. Place one on a lightly floured surface, sprinkle with water, then place the second crust on top. With a rolling pin, roll together until crusts combine and are thinned and slightly larger.

  • Mix cherry pie filling with vanilla and almond extract. Sprinkle in cornstarch, stirring until no white lumps remain.

  • Place crust on a parchment-lined baking sheet. Spread cherry mixture in the center, leaving approximately 2 inches on all edges. Fold uncovered crust edges over the cherry mixture.

  • Add water to slightly thin the beaten egg, and brush egg mixture onto the crust before sprinkling with raw sugar.

  • Bake 50 to 60 minutes until crust is lightly golden. Remove from oven and allow to cool 10 minutes on a baking sheet.

  • Once cooled, gently slide onto a serving dish, taking care to not break the galette. Serve warm or cool with a garnish of whipping cream.

Author

Sue HutchisonSue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and 
at home in the kitchen, where she enjoys making new creations.