I’m a crusty type of gal. And no, not just because I’m not a fan of showering. Because I happen to think that the crust is the part of….pizza, pie, bread…basically anything carb-o-licious. So when I laid eyes on my first galette, I knew it was for me. Not familiar with galette? It’s a rustic, freeform pie and in almost every bite you get a delicious bit of crust. No goopy-just-the-filling forkfuls here. SIGN ME UP.
The creation of this sour cherry galette was a bit serendipitous. I ran a race over the weekend and on our way back into Burlington, we decided to swing by our local farmer’s market to scoop a few necessities. We were just about back to the car when a berry farmer’s tent caught my attention. Rows and rows of beautiful sour cherries just calling my name. Inspiration struck and I knew those cherries were going in a galette. And then going in my belly.
The pie crust in this recipe is inspired by my go-to-fool-proof pie crust (which is based on an old family friend’s recipe…appended with real butter vs shortening), with a sexy spelt upgrade. Is spelt sexy? Without doubt. So why spelt? It lends a nutty, rich flavor to this galette’s crust that you can’t really achieve with just all purpose or whole wheat flours. Okay, so you might not think spelt is sexy, but please don’t skip it in this recipe.
If you want to make this galette vegan, just use my coconut oil pie crust recipe but substitute spelt for the whole wheat or you can just use the recipe below and sub in vegan butter and use a flax egg. Choose your own vegan adventure! And then for the finishing touches, swap out a little bit of almond milk for the egg yolk before sprinkling with sugar.
Also, it’s worth noting that this recipe calls for tart cherries. Hence the sour part. Not the sweet (Bing!) cherries that you usually see by the bag full at the grocer.
Sour Cherry Galette with Spelt Flour
what you’ll need:
1 cup all-purpose flour
1 cup spelt flour
3 teaspoons white cane sugar
8 tablespoons cold, cubed butter
1/4 cup cold water
3 teaspoons apple cider vinegar
2 cups tart cherries, pitted
1/4 cup white cane sugar
1/2 teaspoon almond extract
1 tablespoon corn starch
1 egg yolk
1 -2 tablespoons demerara sugar
Vanilla Bean Ice Cream, for serving
How to whip it up
Start by making the crust since it needs to chill for 30 minutes before rolling out. In a food processor fitted with the S blade, pulse together both flours and sugar until combined. Then pulse in butter until you have a crumby texture and the butter is mostly incorporated (6-8 pulses should do the trick). In a separate small bowl, whisk together egg, water and apple cider vinegar. Then while food processor is running on low, drizzle in wet ingredients until dough just comes together. Remove from food processor, wrap in plastic and chill for 30 minutes.
While the dough is chilling, pit those cherries! I use the chop stick method and find it to be a quite satisfying, almost meditative task (I’m probably in the minority here). To make the filling combined pitted cherries, sugar, almond extract and corn starch until all the cherries are coated and starting to look real juicy.
Once dough is chilled, roll out onto a well floured work space until dough is roughly 1/4 inch thick (if you’re finding your dough is very wet, you may need to add up to 2 tablespoons of flour). It doesn’t really matter what shape you roll it out into – but generally speaking, I find that about a 12 inch rustic looking circle works best.
Move rolled out dough onto a parchment lined baking sheet. Place cherry filling in the center of your dough, spread until out have about 3 inches of dough exposed on all sides. Then fold sides in, pinching slightly at the creases. Brush egg yolk all over dough, sprinkle generously with demerara sugar.
Bake at 375° for 40-45 minutes. If you like an extra crispy, browned crust, bump the heat up to 425° for the last 5 minutes. Crust should be just slightly browned and cherry filling bubbling when done.
Let cool slightly. Serve straight on the baking sheet with a scoop of vanilla bean ice cream. Enjoy!
Looking for other summer pies?
How about this Retro Strawberry Jello Pie.
Or these Huckleberry Hand Pies.
Bite sized Raspberry Pies!
Or even this Peanut Butter Chocolate Mousse Pie.
And just one more, Cherry Chocolate Ganache Tarts.