As I pulled into the driveway after a 5am spin class this morning, the rise of the garage door slowly revealed a pair of bare feet waiting for me. A sleepy boy, with his sun-kissed, freckled face smiled and whispered a sweet, ‘good morning’ as I got out of the car to enter the house. I knew my intention of sharing a post about our Tuesday cherry picking was about to change, as my early risers had other plans. Breakfast, snuggling up to talk about ideas for the day that include friends and swimming.
So, instead of a lovely detailed post about our time amongst the cherry trees yesterday, I offer up an abundance of pictures and a simple recipe for a sour cherry galette. For the crust, I used the whole wheat pie crust recipe from Erin Alderson’s wonderful, new offering, ‘The Homemade Flour Cookbook’. Of course you can use whatever your favorite pie crust recipe may be, but the nutty, hearty wheat from Erin’s crust adds to the already rustic quality of this galette. I served it topped with vanilla bean whipped cream, but it would be equally delicious with vanilla ice cream. I’m already thinking this might be a great Fourth of July dessert. Enjoy!
- Favorite pie crust recipe, using 1 of the 2 balls of dough
- 2 cups sour cherries, pitted
- 1 tablespoon cornstarch
- 1/3 cup granulated sugar
- 1 egg mixed with 1 teaspoon water (for egg wash)
- 1 tablespoon sugar, for sprinkling
- 1/4 cup chopped, slivered almonds (optional)
- Heavy whipping cream or vanilla ice cream for serving
- Preheat oven to 375 degrees.
- In medium size bowl mix together cherries, cornstarch and 1/3 cup granulated sugar. Set aside.
- On a piece of parchment paper (that will fit onto a baking sheet), sprinkle a small amount of flour and roll out 1 ball of pie dough into a 12 inch circle.
- Place cherry mixture in the center of the circle.
- Carefully fold edges over, gently pinching folds together to prevent juice from leaking out.
- Brush egg wash over folds.
- Sprinkle with sugar and almonds (if using).
- Bake at 375 degrees for 40-45 minutes or until crust is golden brown and cherry juices are bubbling (and maybe even oozing out).
- Allow to cool for 5-10 minutes after removing from oven
- Serve with whipped cream or vanilla ice cream.