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Cherry galette

Cherry Galette with Homemade Pie Crust

This Cherry Galette is perfect anytime of the year. It’s a little sweet, a little tart and the homemade pie crust gives it a perfect crunch.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 People
Ingredients Method Notes

Ingredients
  

Cherry Pie Filling
  • 4 1/2 Cups Bing Cherries (pitted)
  • 1/2 Stick Unsalted Butter
  • 1 Cup Coconut Sugar
  • 2 Tbsp Arrowroot Powder
  • 1/4 Cup Lemon Juice
Homemade Pie Dough
  • 1 1/2 Cups Flour (I use Italian 00 flour or freshly-milled)
  • 1/2 Tsp Salt
  • 1 1/2 Sticks Unsalted Butter (chilled & cut into small pieces)
  • 1 Tbsp Beef Tallow
  • 4-6 Tbsp Ice Cold Water

Method
 

How to Make the Pie Crust
  1. Mix together in a bowl, the flour & salt. Cut the butter into the flour with a pastry blender until you have pea-size pieces. Add the beef tallow and mix thoroughly.
  2. Add the ice water while stirring with a fork.
  3. In a pot or your cast iron skillet, combine all cherry pie filling ingredients. Stir together.
  4. Place the dough on a clean surface. Knead gently and then flatten into a disk. Put in plastic wrap/parchment paper and place in the fridge for 15-20 minutes (up to 2 days).
Make the Filling/Assemble the Galette
  1. Combine your filling ingredients in a pan. Cook on medium heat, stirring constantly. When it starts to boil, turn heat to low. Your pie filling should be nice and thick at this point.
  2. Remove your pie dough from the fridge.
  3. Roll out the dough to a 12 inch circle.
  4. Place the dough in the cast iron skillet, draping the dough over the edge.
  5. Pour the cherry pie filling into the skillet, smoothing it out with a spatula.
  6. Grab the part that’s hanging over and fold in, while overlapping until you go around the circle.
  7. Brush the top of the dough with heavy cream or milk.
  8. Bake at 375 for 45 minutes. If necessary, shield the top with foil so it doesn’t burn.
  9. Serve with vanilla bean ice cream.

Notes

  • When making the pie crust, make sure your dough is really really cold. Work quickly with it as the rolling pin will warm up the butter. 
  • Add more water to your dough, if necessary. Depending on the type of flour you are using, you might need more or less water. 
  • The dough may be kept in the fridge up to 24 hours or freeze for 1-2 months. 
  • Store the cherry galette in the fridge for 2-3 days. 
  • If you’ve previously canned the cherries, this will use (1) quart and (1) pint jars.