ALL BUTTER VODKA PIE DOUGH

1. Cut the butter into 1/4" cubes and put back in the fridge or freezer to firm back up for a few minutes.
2. Place the flour, sugar and salt in a mixing bowl with high sides and whisk together.
3. If you have a food processor, you can use it to mix the pie dough. Place the flour mixture and cubed butter in food processor. Gently pulse until the flour changes from silky to mealy; this should only take a handful of pulses so watch it carefully. 
   Alternatively, you can mix the dough with a pastry blender or by squishing between your fingers to cut the butter into the dry ingredients until mealy.
4. While pulsing, gently pour the vodka through the feed tube just until combined. At this point, I like to turn the crumbly dough into a large mixing bowl to check the hydration level of the dough by gathering a small fistful; if it holds together, it’s ready. If it is dry or crumbly, slowly add the remaining water, 1 tablespoon at a time, using a pastry blender or a fork until the dough just holds together.
   
   
   *Be careful to add only as much water as it takes to combine the dough into a ball or disk. The exact amount of water can vary depending upon the moisture content of the flour, the quality of the butter, and the weather. When it has the proper amount of water, the dough will come together without much effort or deliberate packing. If you need to add more water, make sure the ingredients are still cold.
5. Gather and form the dough into 6 even disks and wrap them individually in plastic wrap. Chill for at least 1 hour before rolling and forming. 

   *If you don't plan on using the dough on the day you prepare it, you can store the dough in the freezer. This dough will last at least a couple of months if wrapped up tightly in the freezer. Defrost the frozen dough overnight in the fridge before using.

CHERRY ALMOND FILLING

1. Pit and halve 6 cups of cherries and set aside in a mixing bowl.
2. Combine the cherries, brown sugar, lemon zest and juice, almond extract and a splash of bourbon, if you're into that. Allow to sit at room temperature for 15 minutes.
3. Transfer 2-3 tablespoons of the juice to a small mixing bowl. Then whisk in the tapioca flour to create a slurry. Pour the mixture back in with the fruit and toss to coat. 
   *The tapioca flour helps the filling thicken while it bakes without turning cloudy or having a chalky aftertaste. 

ASSEMBLY & BAKING

1. Lightly dust a clean surface with powdered sugar. Slice the almond paste into six - 2 tablespoon sized rounds. Then roll out each round to 6" in diameter. Set aside. 
2. On a lightly floured surface roll out the chilled dough disks into a 8" rounds, 1/8" thick. Place on a lined baking sheet and store in the fridge while you form the galettes, one at a time (so the dough doesn't get too warm and soft).
3. Center the almond paste round atop the dough round, then top with 1 cup of the cherry filling.
4. Carefully lift and fold the edges up and over the filling, allowing the dough to naturally pleat at 1-2 inch intervals as you fold. It should pleat around 8 times as you work your way around. Once shaped, chill in the fridge or freezer while you shape the rest of the galettes. 
5. Preheat the oven to 375° F and allow the galettes to firm up and chill in the fridge or freezer for at least 20 minutes while the oven warms. 
6. Line 2 baking sheets with parchment paper and place 3 galettes, evenly spaced, on each baking sheet.
7. Whisk the egg to make an egg wash. Gently brush the edges of the galettes with egg wash just before baking and sprinkle the egg washed edges with the sliced almonds and sparkling sugar. 
8. Bake for 40-45 minutes, rotating the pan halfway through, until the crust is a deep golden brown and your kitchen smells like heaven.
9. Allow to cool for at least an hour before enjoying. Just before serving, top with scoops of your favorite vanilla ice cream for a full on a la mode experience.