Cherry Blackberry Galette

1 prepared pie crust, thawed and cool (homemade or storebought)

about 4 cups of fruit (I used about a third cherries and two-thirds blackberries)

1/2-2/3 cup sugar (depending on the tartness of the fruit you're using)

1 1/2 Tb cornstarch

1 Tb lemon juice

1/4 tsp salt

1/2 teaspoon almond extract

1 egg beaten with 1 tablespoon heavy cream and 1/2 tsp vanilla, for brushing

coarse sugar and sliced almonds, for sprinkling

Preheat your oven to 375 degrees.

Stir together the cherries, sugar, cornstarch, lemon juice, salt and almond extract in a large bowl. Set aside

On a piece of parchment paper, roll the dough out to 12-13 inches in diameter. (Don't worry if the edges are a little rough) Pile the fruit mixture in the center, leaving about a 2-inch border around the fruit. Gently fold the border up around the fruit, making 5-8 creases.

Brush the folded edges of crust with the egg wash, and sprinkle the crust generously with the coarse sugar and sliced almonds (optional). Move the finished galette and parchment paper to a rimmed baking sheet.

Bake until the crust is golden brown and the filling is bubbling in the center, 30-65 minutes, until fruit juices are bubbling and crust is golden brown. Check often! (Baking times will vary greatly depending on the fruit you use. If your crust is browning too fast, cover loosely with aluminum foil. With my mix of blackberries and cherries, it took about 55 minutes to fully bake) Remove the pan from the oven and cool for 15 minutes on a wire rack. After that, transfer the parchment directly to the wire rack to cool completely before serving.