This is a classic summer go-to that I love to make when cherries are in-season. Direct contact with the baking sheet ensures that the crust bakes up especially crisp—you’ll know it’s baked properly when it slides from side to side on the baking sheet when you shake it gently. I like this best with sour cherries, but it can be made with any kind, including sweet (red, yellow, or black). Sometimes I even make it out-of-season using thawed frozen cherries. Regardless of the season or type of cherry used, pureeing the filling slightly helps to thicken it a bit, which makes this galette especially easy to slice, serve, and eat.
Here’s the recipe for the All Buttah Pie Dough. —Erin Jeanne McDowell
- Prep time 1 hour
- Cook time 1 hour 2 minutes
- Makes 1
3 1/2 pounds
(1588 grams) sour or sweet cherries, pitted (thawed if frozen)
(71 grams) light brown sugar
(99 grams) granulated sugar
(37 grams) cornstarch
(2 grams) fine sea salt
(5 grams) vanilla extract
(2 grams) almond extract
double-crust recipe All Buttah Pie Dough, prepared and chilled (link in Author Notes)
Egg wash, for finishing
Turbinado sugar, for finishing
- Mix the cherries and brown sugar in a medium pot. Cook over medium heat, stirring constantly, until the cherries start to soften and release their liquid, 6 to 8 minutes.
- Whisk together the granulated sugar, cornstarch, and salt in a small bowl. Sprinkle this mixture over the cherries, and stir well.
- Continue to cook, stirring occasionally, until the cherries are soft and the liquid has thickened, 7 to 9 minutes more. Use an immersion blender to lightly puree the filling, still leaving it slightly chunky (you can also transfer it to a blender or food processor to do this). Remove from the heat and stir in the vanilla and almond extracts. Pour onto a sheet pan or into a large casserole dish (this will help the filling cool quicker). Cool completely.
- Heat the oven to 400°F (208°C) with the rack in the lower third of the oven (preferably with a baking steel or stone on it). Line a baking sheet with parchment paper.
- Roll out the dough to about 15 inches wide on a lightly floured surface. Use the rolling pin to gently transfer the dough to the prepared baking sheet. Spoon the cooled filling into the center of the dough and spread into an even layer, leaving the outer 2 inches of dough uncovered.
- Gently fold the excess dough over the filling all the way around, letting it pleat naturally as you work and fully encasing the filling around the outside edge. Egg wash the edge of the crust and garnish generously with turbinado sugar.
- Transfer to the oven and bake until the crust is deeply golden brown, 40 to 45 minutes. Cool at least 15 minutes before slicing and serving.