Outstanding Strawberry Galette With Flaky Almond Pie Crust
Serving Size / Yield
- 1 can or box of refrigerate pie crust
- 15-20 strawberries, sliced lengthwise with stems removed
- 7 Tbs. sugar, divided
- ½ tsp. salt
- 2 tsp. corn starch
- 1 tsp. almond extract
- ½ tsp. cinnamon
- 1 egg, beaten
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a mixing bowl, mix 3 Tbs. sugar and cinnamon. On a floured counter top or hard surface, roll out pie crusts. Gently bring over to the baking sheet.
In a mixing bowl, combine strawberries, 4 Tbs. of sugar, corn starch and almond extract. Pour into the center of pie crust. Brush edges of pie crust with a beaten egg. Fold edges in to create a border around strawberries. Sprinkle with cinnamon sugar mix.
Bake for 26-30 minutes or until golden brown. Allow to cool and serve.