Cherry Galette Recipe
Using my recipe for flaky butter pie crust, the same that I used in my Tahitian Apple Pie, you can’t go wrong with this Galette. What’s nice about my butter pie crust recipe is that not only is it super simple, it’s fool-proof. The crust has a built in timer, you know when it’s done because it “Golden”. It has a buttery flavor and flaky texture. The crust holds so well, that you can literally pick the crust up and eat it with your hands if you want. Perfect for husbands…
De-seeding is a crucial element in preparing this dish. I use an olive pitter (or cherry pitter) to de-seed the cherries. While deseeding, be sure to catch the seed in your hand and set aside in separate dish. If the seed does not automatically come out, go in and get it. Do NOT take for granted that the dark piece that flies out the bottom is indeed the seed – it could just be a dark piece of flesh. That’s why it’s very important to feel the seed in your hand before tossing the cherry in the pitted cherry bowl.Butter Pie Crust Recipe (makes 2 galette crusts)
2 1/2 cups all purpose flour, sifted, plus additional for dusting
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, chilled and diced
1/2 cup ice cold water Directions:
(Use mixer fitted with whisk attachement)
1. Sift Flour and salt together in mixing bowl.
2. Add 1 cup unsalted butter, chilled and diced to flour mixture. Turn mixer on medium and mix until lumpy.
3. Lastly, gradually add 1/2 cup ice cold water to mixing bowl. Mix well.
4. Roll dough into a ball and wrap with saran wrap.
5. Chill at least 1 hour in refrigerator. Cherry Filling Recipe
3 1/2 cups pitted Sweet Cherries
2 teaspoons corn starch
4 Tablespoons granulated white sugar, divided
1 teaspoon grated lemon rind
2 teaspoon lemon juice
1 egg yolk
1 Tablespoon milk, whole or skim
1 Tablespoon cane sugar Directions:
1. Preheat oven to 400ºF
2. Divide pie crust in half
3. On flat floured surface, roll out butter crust until about 15 inches wide, or 1/4″ thick.
4. Line baking sheet with parchment paper.
5. Carefully move Crust to parchment paper.
6. Combine 2 Tablespoons white sugar & 2 teaspoons cornstarch with small whisk or fork. Sprinkle cornstarch mixture over dough leaving a 2 inch border.
7. Combine remaining 2 Tablespoons white sugar, pitted-cherries, lemon juice & lemon rind together. Toss well to coat cherries. Pour cherries in center of crust and arrange as necessary, leaving a 2 inch border.
8. Fold in the sides to partially cover cherries.
9. Whisk egg yolk and 1 Tablespoon of milk together and brush on crust. Sprinkle crust with Cane sugar.
10. Bake @ 400ºF for 25 minutes until crust is golden and cherries are bubbly. Cool for at least 10 minutes before serving.