Cherries are probably one of my favorite parts of summer. They usually don’t last long enough to actually use them to make anything because we eat them as fast as we can buy them, but last Thursday I needed a dessert that could feed a crowd, and happened to have all the ingredients available for this fresh cherry galette.
Start this recipe by whipping together your pie crust.
This particular pie crust uses butter-flavored shortening. If you have a FAVORITE pie crust recipe, please feel free to use it for this! You will need TWO double crust recipes. I like the butter-shortening version, but if I hadn’t have been out of butter I would’ve made a slightly different variety.
If you are following along with mine, take your shortening and flatten it out into a large rectangle on some parchment paper, cover it with more parchment, and then stick it in the freezer.
In about 30 minutes it should be good and cold, but not solidly frozen. That’s good. Mix up your flour, sugar, and salt, and then break up your shortening into chunks and using a pastry cutter or your hands, mix in the shortening until its pea-sized lumps and chunks left.
Slowly drizzle in the ice water and mix with a fork until a dough forms and the mixture stays together and does not crack when you pinch it. Form the dough into a ball, wrap in plastic wrap, and chill for 3-4 hours.
Next you need to pit 2 pounds of fresh ripe cherries. You can do this however you’d like. I used a bamboo chopstick, and got through the entire bag of cherries in about 5 minutes. No too bad! My hands looked like I’d just butchered a pig or something, but if you want less messy I’d suggest you spring for Rainier cherries.
If you don’t have 3-4 hours, you *can* work with this dough earlier than that, but it won’t roll out as well and you may end up just kind of piecing it together on the pan and pressing it down with your hands. This will work too. If you plan ahead and are more patient than I am, you can wait until the dough is fully chilled and then roll it out into a giant circle and place on a parchment covered pan. A large rectangular cookie sheet would work for this as well. Use what you have!
Combine 2/3 cup sugar with 1.5 TBSP of cornstarch, mix together until well combined, and the pour over the cherries and stir until they are evenly coated and the sugar starts to dissolve. Dump the cherries onto the crust, and fold the edges over.
Sprinkle a bit of sugar on the folded over edge, and bake in a preheated 350 degree oven on the 2nd lowest rack until the crust is golden brown. About 75-90 minutes depending on your particular oven. I feel like mine took a LONG time. Start checking yours at an hour, and make sure you remove it when the crust is golden brown and the cherries are bubbly.
Serve with ice cream or whipping cream and a smile.
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