This was an easy alternative to making a pie.

Cherry Crostata

• For the filling:
• 1/4 cup sour cream
• 1 3/4 lbs (about 4 1/2 cups) fresh bing cherries, pitted (may substitute frozen cherries)
• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• 1 teaspoon lemon zest
• 1 premade pie crust

1. Preheat oven to 425 degrees.
2. Roll out the pastry dough on a well-floured surface with a floured rolling pin into a 12-inch round. Place the dough in a 10-inch pie tin. Spread the sour cream evenly over the bottom of the crust.
3. Toss the cherries with the sugar and zest, then spread the fruit evenly over the dough in the tin. Fold the border of dough up and over the edge of the fruit.
4. Bake the crostata until the crust is golden, the filling is bubbling, and the cherries are bubbling and slightly thickened. This will take 45 to 50 minutes.