I can’t stop buying cherries! My kitchen was close to being overrun with them so I did the only thing I could think of. I smothered them in butter and sugar and put them in a pie crust and baked them until the whole house smelled like heaven. It was so beautiful. In the words of Celine, “there were moments of gold and there were flashes of light.” And I would absolutely do it again.
You should do it, too!
CHERRY GALETTE
All-Butter Pie Dough
*adapted from Everyday Pie
165 grams (1 1/4 cups + 2 tablespoons) all-purpose flour
7 grams (1 tablespoon) cornstarch
1/2 teaspoon salt
1 tablespoon sugar
125 grams (9 tablespoons) unsalted butter, frozen and cut into 1” pieces
60 grams (1/4 cup) ice water (ice the water first for 5-10 minutes and then remove ice before measuring)
7 grams (1 1/2 teaspoons) apple cider vinegar
1 egg + 1 tablespoon of water for egg wash
sanding sugar or turbinado sugar for dusting
Cherry Filling
1.5 lbs pitted sweet cherries
1/4 cup brown sugar
1 tablespoon granulated sugar
2 tablespoons cornstarch
1/4 teaspoon almond extract
1/2 teaspoon cinnamon
two pinches of sea salt
1 tablespoon butter, cut into 4 cubes
For the pie dough:
Whisk together the flour, cornstarch, salt, and sugar in a large bowl.
Toss in butter and coat with flour. Using a pastry cutter, start working the butter into the flour. Continue until most of the butter looks shaggy. Some larger pieces can remain, up to the size of a marble.
Add the vinegar to the ice water (measured after ice has been removed) then drip in half throughout the dough and toss together using a fork. Drip in the other half, while gently mixing the flour and butter mixture into the water. Using your hands gently bring the dough together, squeezing it together once or twice and making sure to get the flour and butter at the bottom of the bowl incorporated. If there is enough water the dough should easily squeeze together with your hands. If needed, you can drip in more water into any dry spots, just enough to bring the dough together.
Empty the flour mixture onto a work surface and form into a disk. Wrap with plastic wrap. Using a rolling pin, roll the wrapped dough out until it stretches to the corner of the plastic wrap.
Refrigerate for at least 2 hours.
For the cherry filling:
Combine 1.5 lbs pitted cherries in large mixing bowl with brown sugar, granulated sugar, cornstarch, sea salt, almond extract, and cinnamon. Toss to combine.
To assemble galette:
Preheat your oven to 400 degrees F.
Remove dough from refrigerator and let sit for about 10 minutes. Press your hands around the outside edges for a few minutes to warm it up just slightly so it won’t crack as you roll.
Liberally flour your work surface and rotate dough as you roll, flouring more as necessary to prevent any sticking. You can brush off any excess flour with a pastry brush before baking. Roll dough to about an 11” circle
Transfer pie dough circle to baking tray (I prefer to line mine with parchment paper). Place the cherries in the center of the pie dough, reserving the liquid that’s left in the bowl.
Lift the edges of the dough in towards the center, creating folds in the dough as you go, until you’ve encompassed the whole pie.
Pour the reserved juices into the center and dot with your final tablespoon of butter.
Whisk your egg and tablespoon of water together to create your eggwash and brush on the outsides of your pie dough. Sprinkle with sanding or turbinado sugar.
Place tray in freezer for 15-30 minutes until pie feels solid and very cold. This is super important and will help your galette retain its shape as it bakes!
Bake in 400 degree F oven for 30 minutes. Turn temp down to 375 and rotate tray. Continue baking another 20-40 minutes (every oven is different!) until the juices are vigorously bubbling and thick and crust is a deep golden brown. Don’t be scared of color on your crust - that’s flavor!
Let cool at least 20 minutes before serving.
