Sour Cherry Gallette

1.0 tbsp Sour Cream
1.0 large Egg, fresh, whole, raw
1.5 stick Butter, unsalted
3.0 cup, without pits Red Sour Cherries
0.5 cup Granulated Sugar
2.0 cup Flour, white
3.0 tsp Sugar In The Raw
24.0 tsp Splenda No Calorie Sweetener

Soak cherries in half the sugar and all the splenda (splash of orange liquor optional) for at least an hour or overnight. Drain and conserve syrup. Make pastry crust in food processor by pulsng dry ingredients, then cut in butter, finally adding whisked egg, creme, and vinegar until dough forms. Wrap and chill for at least an hour as long as a week (freeze for up to 3 months if desired). Temper dough for 30 minutes before rolling out into 14" round. Toss drained cherries with 2 Tbls. of reserved syrup, a Tbl. of cornstarch, and tsp. of vanilla. Pour filling into center of crust, fold edges of crust 3-4 inches into the center leaving a 6-8 center of exposed filling. Eggwash top of crust and dust with raw sugar. Bake in preheated 400 degree oven for 25-35 minutes into crust is colored and set, and filling is bubbling. Let cool on rack for 45 minutes. Cut into 8 pieces. Serving Size: 1 of 8 pie cut pieces

Number of Servings: 8.0

Recipe submitted by SparkPeople user PISCESA1.