The Best Sour Cherry Galette!
It’s serious cherry pie season!
And if you’re anything like me and can’t make a pie to save your soul (#truth), then a galette is necessary. A sour cherry galette, to be exact. The best one ever!
It’s a lofty claim, but someone has to make it.
To say that I am ob.sessed. with sour cherries would be a major understatement. Two words, that obsession is. It formed later in life, which is sad because Mother Lovett used to make cherry pies all the time, way back when I could care less about pie.
BUT. There is something about making pie (or something very pie-like) yourself that makes you like pie. You know? Like, all that hard work with the crust and the filling makes you more deserving. Makes you more hungry. Makes you craaave the pie.
I can never find sour cherries around me – it’s such a short window and the few places that stock them? I always inevitably miss the stocking which quickly sells out. I’ve make a sweet cherry pie before with bing cherries, which I still absolutely adore, but it’s NOT THE SAME.
Sour cherries are just… sour cherries. They cannot be substituted!
Err, well, they totally CAN, but they don’t taste anywhere near the same.
So I was super excited this year when I found a local farm near me had freshly frozen sour cherries. I bought FOUR pounds then went back and bought four more. It’s really not as many cherries as you think, I swear.
I mean, it’s not like I’m having a difficult time shoving normal things in my freezer or anything. At all.
Aside from wanting to take these babies and throw them in milkshakes and smoothies, I’ve made two galettes so far with my favorite crust. To me, the galettes are even better than pie. It’s kind of like you get MORE crust because you get the crust that folds over and the bottom crust. The tanginess of the cherries is perfection with the buttery, flakey crust.
Only one thing can make the situation better. It begins with an ice and ends with a cream.
Truly, this was like my taste buds’ dream come true. There is texture – flakey crust that has a crunch from the raw sugar. Tangy yet sweet cherries that pop in your mouth and are blanketed by a syrupy deliciousness.
What else do we even need?
And then the freaking vanilla ice cream, which melts and streams through the cherries. Ice cream rivers are where it’s at. It’s the ideal balance for the cherries. There is a reason vanilla ice cream was made. And it’s for THIS.
If I can do it, you totally can do it. No excuses!
Sour Cherry Galette
- 4 cups sifted all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 large egg lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 1/2 cups cold unsalted butter cut into pieces (3 sticks or 24 tablespoons)
- raw sugar for sprinkling
- for brushing: 1 egg + a few drops of water beaten together
- 2 pounds sour cherries fresh or thawed
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter cut into pieces
- vanilla ice cream for serving
Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so separate it into 2 sections now, – or separate it after it’s refrigerated. Refrigerate the dough for 30 minutes. Freeze one of the other balls of dough!
After 30 minutes, preheat the oven to 400 degrees F.
Place the cherries in a bowl. Toss with the sugar, cornstarch and salt, making sure to coat all the cherries. Drizzle in the vanilla extract and toss.
Remove one of the crusts from the fridge. (The other is good for another week or so, or it can be frozen.) Roll one of the pie crusts into a… “rustic” shape – no shape necessary really – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet. Places the cherries in the center leaving a 2-inch+ border of crust. Top with the butter cubes.
Once the cherries are placed, fold the crust over top of them. Brush the crust with the beaten egg wash. Sprinkle it with the raw sugar. Bake the galette until the crust is golden, about 40 to 45 minutes.
Remove it and let cool slightly, then slice. Serve warm with vanilla ice cream.
Just looking at this baby thrills me.