cherry crostata

Cherry Crostata

4 cups frozen cherries

¼ cup granulated sugar

1 teaspoon almond extract

2 tablespoon cornstarch

1 store bought, roll out pie crust

1 egg, beaten

2 tablespoons sliced almonds

1 tablespoon turbinado sugar

Preheat the oven to 350 degrees.

Defrost cherries in a colander. Place a small plate on top and press down to squeeze out any excess juice.

Empty the cherries into a large bowl and mix in almond extract and cornstarch. Set aside.

Place the dough on a 9x13 piece of parchment. Roll out the dough so it a 12 inch circle. Move the dough with the parchment to a 9x13 baking sheet.

Using a big slotted spoon, place the cherry filling into the middle of the dough, leaving behind the excess juice in the bottom of the bowl. 

Bring the sides of the pie dough up and around the filling, covering about an 1 ½ of the fillin, while leaving the center of the crostata exposed.

Brush the crust with egg wash and sprinkle with sliced almonds and finish with the sugar. Bake for 45 minutes or until the filling is bubbling and the crust edges are golden brown.

You may have a bit of leakage of the filling but simply allow the crostata to cool and then lift the crostata to a serving plate.