I had some cherries and sugar plums looking like they were about to go to slime in my fridge, so I needed to take some action. And full disclosure – Chris was all wtf chick? Can’t the friggn’ fridge fairy come along and organize this thing? Jimminy!
And we are still trying to get this place in order with all the reno we’ve had going on. Tonight we spent the majority of our evening moving furniture and setting up our office. It was totally no fun, but WOOT! I now have a home, computer, desk, and a ginormous TV to watch GH whilst chatting with you! I’m so happy!
So I’m keeping thins short and to the point because I’ve been busy. And I have to see what Luke and Laura are up to.
Cherry Almond Sugar Plum Almond Galette
- 1 pint of fresh cherries pitted and stems removed - I used Ranier
- 3-4 sugar plums pitted and sliced about 1/4 inch thick
- 1/2 cup sugar
- 1 tablespoon corn starch
- 1 tablespoon honey
- juice and zest of 1 lemon
- 1/4 cup sliced almonds
- 1 egg
- 1 tablespoon water
- 1 prepared pie crust
Preheat oven 400
Transfer cherries and plums to a bowl, add sugar, corn starch, honey, lemon zest, lemon juice, and honey, toss to coat, set aside for a few minutes
Line a baking sheet with parchment paper and add pie crust dough
Transfer cherry plum mixture to center of pie crust dough, leaving 1.5 to 2 inches around the edge
Toss most of the almonds over the cherry mixture and reserve a few for topping and edge
Fold edge to the inside and over the outer edge of the cherry plum mixture, folding in every couple of inches
Toss remaining almonds over top and around curst
Bake for 45=55 minutes, until crust is golden brown
Note: When I baked mine I also had beets roasting so with only a galette in the oven it may take less time, depending on your oven. Just be sure to check it periodically to make sure it doesn’t burn.
Disclosure: Use the parchment paper – I didn’t have my crust tight enough and it leaked out to make a mess