Cherry Galette
Sweet cherries with a hint of allspice and orange zest, baked in a flaky, all-butter pie crust.
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Ingredients
- ½ recipe Pie Dough
- 1 lb sweet or tart red cherries, pitted and halved
- ¼ cup granulated sugar
- 3 tbsp all-purpose flour
- 1 small pinch ground allspice
- ½ tsp fresh orange zest
- 1 tbsp milk
Instructions
- Preheat the oven to 375 F, and position a rack in the lower third of the oven. Line a baking sheet with a piece of parchment paper. You can bake the galette directly on the paper, or in a metal pie pan, whichever you prefer.
- On a lightly floured surface, roll out the dough into a circle, about 12 inches in diameter and 1/8 inch thick. Set the dough on the baking sheet.
- In a bowl, toss the cherries with the sugar, flour, allspice and orange zest, until well combined. Pile the fruit onto the dough, leaving two inches of dough all around.
- Fold the edges of the dough up, so that it folds up over the fruit. Brush the edges of the dough with the milk, using it to help seal all the folds together. I also like to sprinkle the crust with a little more sugar, for a crunchy finish.
- Bake for about 45 minutes, until the fruit and juices are bubbling and thick, and the crust is golden brown. Cool for at least 30 minutes before cutting into wedges and serving.
Notes
Fruit pies and galettes are best eaten the day they're made, but leftovers can be stored, loosely covered, for up to 2 days.
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