Ingredients - Crust

4 cups sifted all-purpose flour

1 tablespoon sugar

1 teaspoon salt

1 large egg lightly beaten

1 teaspoon white vinegar

1/2 cup ice cold water

1 1/2 cups cold unsalted butter cut into pieces (3 sticks or 24 tablespoons)

raw sugar for sprinkling

for brushing: 1 egg + a few drops of water beaten together

Ingredients - Filling

2 pounds sour cherries, pitted fresh or thawed

1/3 cup sugar

1/3 lemon

3 tablespoons cornstarch

1/4 teaspoon salt

1 teaspoon vanilla extract

2 tablespoons butter cut into pieces

Directions

Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.

Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so separate it into 2 sections now, – or separate it after it’s refrigerated. Refrigerate the dough for 30 minutes. Freeze one of the other balls of dough!

After 30 minutes, preheat the oven to 400 degrees F.

Directions - Filling

Place the cherries in a bowl. Toss with the sugar, cornstarch and salt, making sure to coat all the cherries. Drizzle in the vanilla extract and toss.

Remove one of the crusts from the fridge. (The other is good for another week or so, or it can be frozen.) Roll one of the pie crusts into a… “rustic” shape – no shape necessary really – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet. Places the cherries in the center leaving a 2-inch+ border of crust. Top with the butter cubes.

Once the cherries are placed, fold the crust over top of them. Brush the crust with the beaten egg wash. Sprinkle it with the raw sugar. Bake the galette until the crust is golden, about 40 to 45 minutes.

Remove it and let cool slightly, then slice.