My Rustic Cherry Galette recipe was created was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
Hey hey! It's the start of #SummerDessertWeek! I have been teasing these recipes over on Instagram for WEEKS now and I can finally share the recipes with you. To start things off, today I am sharing my delicious rustic cherry galette with you.
So — the word galette sounds real fancy doesn't it? Basically when you make a pie without using a pie pan, you are making a galette. You don't crimp the edges around a pie pan, you simply pull the sides up over a mound of delicious fruit, in this case Rainier Organic Cherries, and then bake in an oven.
I have to tell you how amazing this dessert is — and the best part is that I am not a fan of cherries. My family and I could not get enough of this though.
The Rainier organic cherries are super sweet and really made this rustic cherry galette the perfect after dinner treat.
How to Make a Rustic Cherry Galette
Gather all your ingredients together. I promise if you get into the habit of gathering all your supplies, you will take less steps in the kitchen.
I hardly ever buy store bought pie dough because it is SO easy to make and store in the freezer. You can find my recipe for that by clicking here. It will make 2 pies, so just divide your dough and place in freezer bags. Then, when you need one, take it out and lay it on the counter and let it thaw for about an hour.
When you are ready to use it, grab a silpat like the one I have here from Dixie Crystals. Silpats are the best thing to use if you don't have parchment paper. You can cook anything on these and nothing sticks. They are amazing.
Roll your pie dough out to the size that you need. Don't worry if the sides are not perfect. Remember — this is a rustic dessert.
Place the silpat and rolled out dough onto your cookie sheet and set aside.
Now, heat the oven to 375 degrees.
Check Out Those Rainier Cherries!
Grab your tub of cherries and remove stems. Once you get the stems removed, take a cherry pitter (the ones from OXO are awesome!) and remove all the pits.
Using a cherry pitter is the easiest way to remove the pits, but you can also slice them and remove them by hand — it just takes a little longer.
Once you remove the pits, slice all your cherries and place them in a bowl.
Now, you are going to add in 1/3 cup of sugar, 2 tablespoons of flour, juice of 1 lemon, and salt.
You are going to mix it all together in a pot. Using a masher, mash some of the cherries so that they can release their juices.
Place in the middle of the pie crust and then fold the edges up and around it. If there are any openings around the edges at the bottom, seal those so that no liquid leaks out.
Once you make sure that all the edges are closed in, take your egg and beat with 1 tablespoon of water and brush it over the edges of the pie crust.
This will make your crust brown and look golden delicious!
Once you put on the egg wash, the final step before baking is to sprinkle on a little cinnamon sugar mixture. I love this one from Adams spices.
Bake at 375-F degrees about 40-50 minutes until crust is golden brown and done on bottom. Transfer to a plate and cool slightly before slicing.
Be sure to check out all the other bloggers who are sharing a recipe during #SummerDessertWeek. And if you are in the process of starting to meal plan, be sure to check out the JCER blog for tips on preparing your meal bag. You can stick a slice of this galette in there for lunch one day!
- 12- inch round chilled pie dough
- 4 cups Rainier Organic cherries, stemmed, pitted and halved
- 1/3 cup + 1 tablespoons Dixie Crystals white sugar, divided
- 2 tablespoons flour
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- egg + 1 tablespoon water, beaten together for egg wash
- Heat oven to 375-degrees F. Line baking sheet with a silpat or parchment paper.
- In a bowl, combine cherries, 1/3 cup sugar, flour, lemon juice and salt.
- Using a potato masher, mash mixture a few times. Set aside.
- Place chilled dough round on silpat or parchment lined baking sheet. Place cherry filling onto center of dough, leaving a 2-inch border around the edge.
- Fold edge up and over filling, overlapping and creating pleats all the way around. Brush dough with egg wash.
- Sprinkle top of galette (especially the crust) with 1 tablespoon of cinnamon sugar mixture.
- Bake at 375-F degrees about 40-50 minutes until crust is golden brown and done on bottom. Transfer to plate and cool slightly before slicing.