Posts Tagged ‘Bing cherry’

We had a big bag of Bing cherries from our cherry U-pick back in last May, sitting at the bottom of my freezer. In an attempt to clean it out of my freezer in a glorious way, I had planned to make cherry pie as dessert, to go with Honey Baked Ham dinner on Christmas Day.

Perfect, right?


I got sick… (and never been happier that Walgreen is open on Christmas Day!)

Needless to say, no pie on Christmas Day.

And then my children were taking turn getting sick. My pie mood was fading away, just thinking about the hassles of making two pie crust, fitting into pie pan, seal the edge, slit the top… (and cross my fingers that bottom crust is not soggy when it’s baked)… All too much for just making a cherry pie.

Then I suddenly thought of ONE word: GALETTE– The easy, open face pie with a rustic look. Yes!

I walked to the kitchen, put on my apron, rolled up my sleeves…

Hours later, five happy satisfied faces walking out of the kitchen. Happy New Year!

Sweet Cherry Galette

Sweet Cherry Galette (yields 1 galette, 4-6 serving)


For the Crust:
1 1/2 cup flour
3 tbsp sugar
1/4 tsp salt
1/2 cup (1 stick) unsalted butter– dice into small cubes and freeze until ready to use
3-5 tbsp ice water

For the Filling:
4 cups Bing cherries, pitted (see note below)
3 tbsp sugar
3 tbsp fresh lemon juice
Zest of 1 lemon
1/8 tsp freshly ground nutmeg
1 tbsp cornstarch

1 egg– beaten for egg wash
Turbinado sugar– for sprinkle on top


  1. Sift flour, sugar and salt into a mixing bowl. Add frozen butter. Use fingers to break butter apart and rub into flour, until the mixture resembles coarse crumbs.
  2. Add just enough ice water, one tbsp at a time, until the dough just incorporated. Do not knead. Shape the dough into a disc. Wrap the dough with plastic wrap, chill in the fridge for at least 1 hour.
  3. Combine all filling ingredients in a different bowl.
  4. Roll out chilled pie dough to 12-14 inch diameter. Piling cherries to the center of the dough using a spoon. Spoon in 1 tbsp of the juice if desired but not all, as it will flood the galette, thus higher chance of soggy crust. Use a paper towel to soak up the juice if it’s flowing out the dough.
  5. Fold in the edge of the dough. Apply egg wash over the edge and sprinkle turbinado sugar. Bake in preheated 425F oven for 35-45 minutes, until the crust is golden brown.

Regina’s Note:

  • Butter: To produce flaky baked goods like pies, scones and biscuits, butter needs to be chilled and worked quickly into flour (so it will remain cold). I like to dice my butter into small cubes then freeze it before use. I take the frozen butter cubes (straight from freezer) and break apart in the flour. The small cube size not only speeds up freezing time, but also makes it easy to break apart/rub in flour even just with fingers.
  • Cherries: If you use frozen cherries like I did, be sure to thaw the cherries first. Drain the juice really well, because when lemon juice and sugar were added later, more liquid will draw out.
  • Baking position: Although the bottom crust wasn’t soggy, it could be browned more. Next time I should try changing baking position– bake galette at lower rack for maybe 25 minutes to brown bottom crust, then switch to upper rack for remaining baking time to brown the top.

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