Ingredients:
1-store bought pie crust
2-cups fresh pitted cherries
3-tablespoons of sugar
2- Tablespoons of cornstarch
1-Tablespoon of lemon juice
Sea salt to taste
1/4 cup mascarpone cheese
1-tablespoon of almond extract
1-Tablespoon of turbinado sugar
1-egg beaten
Method:
Preheat oven to 400 and line baking sheet with parchment paper
In medium bowl combine the cherries, sugar, cornstarch, lemon juice and a pinch of sea salt, Stir to coat and set aside.
Now mix the mascarpone and the almond extract until smooth. Unroll the pie crust on the prepared baking sheet and spread the mascarpone leaving a two inch border. Sprinkle a little turbinado sugar on top of the mascarpone. Layer the cherries on top of the mascarpone, still maintaining your border. Now fold the dough up around the fruit and pinch together to make a pleat. Brush the top of the pleated dough with egg and then sprinkle the rest of the turbinado sugar over that.
Bake for 25 minutes until golden brown and fruit is bubbling. Remove and let cool
For 15-20 minutes. Serve alone or with a scoop of ice cream. Enjoy