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


  1. Preheat oven 400
  2. 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
  3. Line a baking sheet with parchment paper and add pie crust dough
  4. Transfer cherry plum mixture to center of pie crust dough, leaving 1.5 to 2 inches around the edge
  5. Toss most of the almonds over the cherry mixture and reserve a few for topping and edge
  6. Fold edge to the inside and over the outer edge of the cherry plum mixture, folding in every couple of inches
  7. Toss remaining almonds over top and around curst
  8. Bake for 45=55 minutes, until crust is golden brown