We have been enjoying some time with family in NJ this week while we wait to meet up with our household goods in Massachusetts. The weather has been perfect and we have spent lots of time at the beach and pool. Wes and I left the kids with my mom and we spend the night in New York City. I absolutely love it there and it was the first time my husband and I were there together. We spent 24 glorious kid-free hours in the city that never sleeps. We walked around, ate some delicious food, and did a generous amount of people watching. There is no better place on Earth for that than NYC.
My sister and her boyfriend made us a delicious dinner and we had drinks on their roof. If the view from my roof looked like this, I would never be inside. You could see the Statue of Liberty from the other side of the roof.
We head up to the Cape today and my first order of business is a lobster roll – Connecticut style. I have been dreaming about one for weeks now.
In the meantime, cherries are in season. I had a beautiful bowl of them and had a hankering for pie. I did not want to have to wait that long – pies not only take awhile to bake, but they take awhile to cool and set up too, so I made this galette in the afternoon and it was baked and cooled by the time I finished dinner. I love the combination of cherries, almonds, and cinnamon. This is heavy on all of those things. I will be making this a lot this summer.
1 recipe single crust pie crust
1/3 cup almond meal
1 1/2 teaspoons flour
3 Tablespoons sugar
1 Tablespoon butter, room temperature
1/4 teaspoon almond extract
1 pound sweet cherries
1 teaspoon water
1 Tablespoon coarse sanding sugar
1/4 cup sliced almonds
Cinnamon Whipped Cream
1 cup very cold heavy whipping cream
3 Tablespoons powdered sugar
1 teaspoon cinnamon
1 teaspoon vanilla
Pit your cherries. I (or Ava, rather, she loves this job) use this cherry pitter. I love this thing. We lost it for awhile and I ended up ordering another. Want to know a surefire way to find a missing item? Order a new one. The misplaced one miraculously shows up every time.
Roll out your pie crust into a 12-inch round. As you can see, mine is “rustic” looking and hardly round. Not to worry, this is supposed to look homemade and you can trim later. Transfer to a baking sheet lined with parchment or a Silpat.
In a small bowl, mix together almond meal, flour, sugar, butter, almond extract, and the white of the egg. Reserve the yolk.
Spread the almond mixture onto the crust, leaving a 2-inch border.
Put the cherries on top of the almond filling. I like to have a big mound of cherries.
Trim the crust so it is more round, and bring the sides up to hug the sides of the fruit.
Whisk the reserved egg yolk with the teaspoon of water. Brush on the edges of the crust. Sprinkle with sanding sugar and almonds.
Bake until the crust is golden brown, about 30 to 40 minutes. Let cool.
To make the whipped cream, beat the cream with an electric mixer until it starts to form peaks. Graduallly add the sugar. Add the cinnamon and vanilla and continue to beat until it forms soft peaks. Slice the galette and serve with cinnamon whipped cream. The filling is adapted from The Smitten Kitchen Cookbook.