Cherry Galette

• Preheat oven to 400 degrees Fahrenheit.
• Remove the pie dough circle from the refrigerator and allow it to rest for 10 minutes at room temperature.
• Wash and dry the cherries thoroughly. Remove the stem from the cherries, cut them in half using a small paring knife, and remove the pit. (Note: Cherry juice might stain your fingers temporarily. It's part of the fun! Kidding aside, use kitchen gloves to avoid this.)
• Place the pitted cherries in a medium bowl. Add granulated sugar, flour, fresh lemon juice and toss gently.
• Unroll the pie dough crust onto the parchment-lined rimmed baking sheet.
• Arrange it in the center of the sheet, and using a large spoon, slowly add the fruit to the center of the dough. Leave about 1 1/2 inches on the outer perimeter of the pie dough circle, as that will be the edge you fold over.
• Now that the fruit is situated in the center fold the crust's edges one section at a time. Each folded section should be about 2 inches at a time.
• Mix the egg white and the tablespoon of water and brush the edges of the pie crust evenly with the egg wash.
• Sprinkle the entire top of the Cherry Galette with raw sugar.
• Dot the top of the fruit with the tiny cubes of butter.
• Bake for 25-30 minutes until hot, bubbly, and golden.
• Remove and allow it to cool for 5-10 minutes before slicing.