1/2 ~cup sliced almonds, divided~
~Pastry for 9-inch double crust pie~
1 ~egg, beaten~
4 ~cups pitted fresh sweet cherries~
1/3 ~cup sugar~
3 ~tablespoons cornstarch~
1 ~teaspoon ground cinnamon~
1/4 ~teaspoon salt~
2 ~tablespoons red wine~
~For red wine glaze, optional~
2 ~cups powdered sugar~
1/3 ~cup red wine~
Cook's note: When using packaged, prerolled pastry, stack one crust on top of the other and roll to 16 inches in diameter.
Finely chop 1/4 cup almonds. Roll dough into circle about 16 inches in diameter and sprinkle chopped almonds over top; roll gently to imbed nuts in dough. Gently transfer to lightly greased baking sheet lined with parchment paper. Brush with beaten egg. Mix cherries, sugar, cornstarch, cinnamon, salt, and wine. Spoon cherry mixture onto dough, leaving 4-inch border. Lift edges of dough up and over fruit, leaving a 5-inch circle of cherries showing in the center. Fold in edges of pastry to form a circle. Brush pastry with remaining egg mixture; sprinkle with remaining almonds. Bake at 375 degrees for 30 minutes or until pastry browns and filling bubbles. Let stand 15 minutes before cutting. To make red wine glaze, mix powdered sugar and red wine well. Serve the galette with red wine glaze to drizzle over each serving.
Yield: 8 servings
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