Easy Cherry Galette
  • 1 refrigerated pie crust (from a 15-ounce box)
  • ½ cup plus 2 Tablespoons sugar
  • 1 Tablespoon cornstarch
  • 1-1/2 teaspoons finely grated lemon zest
  • 1-3/4 pounds sweet cherries, pitted and halved
  • ½ teaspoon almond extract
  1. Heat oven to 400 degrees. Line a large baking sheet with parchment paper. Take out one rolled up crust from package and set out on counter for 15 minutes.
  2. On a lightly floured work surface with floured rolling pin, roll crust into a 13-inch round. Transfer to the parchment-lined baking sheet.
  3. In a large bowl, whisk together ½ cup of the sugar, cornstarch, and lemon zest. Add the cherries and almond extract; toss gently to mix. Spoon the filling onto the center of the crust, spreading out carefully and leaving a 2-inch border.
  4. Fold edges of dough over filling, pleating it as you go around. Lightly brush the edges of dough with water, milk, or half-and-half, and then sprinkle evenly with the remaining 2 Tablespoons of sugar.
  5. Bake until the filling is bubbly in the center and the crust is nicely browned, about 35 minutes. Let galette cool for 10 minutes on the baking sheet on a wire rack. Slide the galette with the parchment paper onto the rack. Using a spatula, separate the crust from parchment, slip out the parchment, letting the galette slide onto the rack. Discard parchment paper. Let galette cool completely. Slice into 8 or 10 pieces and serve.
Recipe by The Culinary Cellar at https://theculinarycellar.com/easy-cherry-galette/