Cherry Galette Modern Honey
Cherry Galette
Fresh sweet cherries baked in a homemade rustic pie crust and topped with vanilla bean ice cream
Sometimes making a homemade pie from scratch can be a daunting task. If you ask any baker, they will tell you that pie can be a tad finicky. Since we are all about simplifying and making things easier in the summer, I am sharing a simple no-fuss rustic cherry galette. It is basically a pie with only a fraction of the work. I would say that is a win-win.
It is full-blown cherry season. I love the time of year when you can pick up sweet yet tart cherries at rock bottom prices. Right now…cherries are only 87 cents a pound at Fry’s which is a steal! We have three full bags sitting in our refrigerator right now.
Since cherries are in season in the summer, I wanted to whip a cherry crostata which is basically an open faced cherry pie. There is no worrying about crimping the edges of the pie crust and making it pretty. This is basically a make a pie crust, roll it out, place some sweetened cherries in the center, and fold the crust over a portion of the cherries. It may sound way more simple than a traditional pie but don’t let the easiness full you…it still tastes AMAZING!
What makes the Best Cherry Galette?
It all starts with fresh cherries tossed with sugar, fresh lemon juice, almond extract, and some cornstarch to thicken it as the juices start to release. The lemon juice acts as the perfect complement to the sweet cherries. Oh and almond extract just pairs perfectly with cherries every single time!
A homemade pie crust is the way to go. I take a lot of shortcuts and whip up my pie dough in a food processor. I can make pie crust in less than two minutes. I use my ALL BUTTER PIE CRUST RECIPE which creates a flavorful, flaky crust. The key is to use very cold ingredients when make pie crust from scratch.
How to make the Best Cherry Crostata or Cherry Galette:
Here are my favorite baking tools for this recipe:
Cherry Pitter
Light-Colored Baking Sheets
Parchment Paper Sheets
Rolling Pin
Nielsen-Massey Almond Extract
Just Here for Dessert Pie Server
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Pin ItButter Pie Crust:
Cherry Pie Filling:
Butter Pie Crust:
Stir together flour and salt. Slice cold butter into tiny shreds (I store my butter in the freezer) and add to bowl or food processor. Use a pastry cutter or fork to combine or if using a food processor, pulse until coarse meal or small peas form.
Slowly add ice cold water or cold buttermilk, 1-2 tablespoons at a time to butter-flour mixture. Stir together.
Press dough into a ball. Pat each ball into a disk, tightly wrap in Saran Wrap and let it chill in refrigerator for at least 30 minutes.
Unwrap the dough, turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Don't overwork the dough. The key is to work quickly to keep the dough as cold as possible. Roll it to at least a 13-inch diameter circle. Place on parchment paper lined (or lightly spray with non-stick cooking spray) baking sheet or round pizza pan.
Cherry Pie Filling:
In a large bowl, combined pitted cherries, sugar, lemon juice, almond extract, and cornstarch and toss to coat the cherries. Once the cherries are completely coated, pour onto the center of the pie crust.
Mound the fruit in the center of the dough, leaving a 1 1/2 inch border. Fold the dough up and around the mound of fruit. Pinch together to make a pleat. Brush the top of pleated dough with beaten egg and sprinkle with sugar.
Heat oven to 375 degrees. Bake crostata until crust is golden brown and fruit is bubbling, about 40 - 44 minutes. Check often and use a spatula to lift the crostata and check the underside of crust. Let cool for 15 minutes. Serve with vanilla bean ice cream.
Nutrition information is automatically calculated, so should only be used as an approximation.
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