Since I had a bunch of lovely sour cherries (see last post), I decided to make a cherry galette. Galettes are so dang easy, and they also happen to be delicious, so they’re perfect for a quick summer dessert! I make a peach version too.
Here’s the recipe for this Cherry Galette:
All ingredients are approximate because that’s how I roll. This dessert doesn’t have to be precise.
-6 cups of cherries (mine were tart, not sweet, so if you have sweet cherries you could add lemon juice or include less sugar)
-1/2 cup cherry juice (I used about half natural juice from my cherries and half grenadine because I had some, and grenadine is amaaazing)
-3-4 tablespoons of cornstarch (I actually used flour because I didn’t have cornstarch)
-1 cup sugar
-2 refrigerated roll-out pie crusts (I use Pillsbury)
Heat the sugar, flour, and juice in a pan on the stove, stirring occasionally until it thickens. Mix in your cherries and let cool.
Roll out your pie crusts on a buttered baking pan (they won’t fit completely, but that’s okay because you’ll be folding the edges up).
Put your cherry filling equally into the middles of each crust, leaving about an inch or two at the edges. Fold the edges up, and if you’d like, you can coat them with egg and sprinkle with turbinado sugar for a crisp, brown, crunchy crust.
Bake at 450 for about 10-12 minutes.
Tip: Eat with ice cream, if possible.