Kathleen Rear

The U-pick season is started and the strawberry patch is in full swing these days, so it seems that pie is in order.

Strawberry Amaretto Galette

Pie Dough (Store bought frozen or your favorite recipe)
2 cups Strawberries (hulled and halved)
1 tablespoon Sugar
1 teaspoon Corn Starch
1/2 cup Amaretto Cookies (crumbled)
Egg Wash
1 tablespoon Turbinado Sugar (Raw Sugar)
1 tablespoon Apricot Jam

Preheat oven to 400 degrees.
Combine strawberries, sugar, cornstarch, and the amaretto cookies then set aside.

Place your prepared or defrosted dough onto a piece of parchment paper and roll out to about 15 inches. Slide the rolled crust onto a baking sheet and pile the strawberry filling into the middle of the crust, keeping a 2 inch border.

Fold and pleat the crust up over the edge of the filling, brush with the egg wash and sprinkle with the raw sugar.
Bake in the oven for 15-20 minutes or until crust is golden brown.
Heat the apricot jam in the microwave for 30 seconds. Brush the jam over the berries and crust to create that shiny pastry shop sheen!
Serve with whipped cream or ice cream.

P.S. It’s particularly good the next morning as breakfast, when you’re writing a blog post. Ahem!