Rainier Cherry Galette

This fresh Rainier cherry galette is as easy to make as it is stunning! I use my perfect flaky pie crust and fill it with sweet Rainier cherries! Top with vanilla ice cream for the perfect summery dessert!

Course Dessert

Cuisine American, French

Prep Time 20

Cook Time 30

Total Time 50

Servings slices

Calories 311kcal

Author Kyleigh Sage

Equipment

Ingredients

Pie Dough

1 cup pastry flour substitute all purpose flour
2 tablespoons granulated sugar
¼ teaspoon kosher salt
6 tablespoons unsalted butter cold
2 tablespoons water cold
1 egg beaten for egg wash

Filling

3 cups Rainier cherries about 1 pound
2 teaspoons lemon juice
¼ cup granulated sugar
2 tablespoons cornstarch
pinch kosher salt

US Customary - Metric

Instructions

Pie Dough

For more tips and tricks on how to make perfect flaky pie crust, check out this post!
Cut butter into small cubes and place in the fridge to firm up while you get the rest of your ingredients together.
In a medium sized bowl, whisk together the flour, sugar, and salt. Add in the cold butter and use your hands to press it into the flour mixture until you get quarter sized crumbs.
Add cold water and combine until dough forms a nice ball but is still slightly sticky.
Take the formed ball of dough and shape into slightly flattened disk.
Wrap the disk in plastic wrap and chill in the fridge for at least 30 minutes. This is important to keep the butter from melting so that the crust will be nice and flaky. The chilled dough is also much easier to work with for rolling out.
You can also make the pie dough up to 2 days in advance and store in the fridge until ready to use!

Galette

Preheat your oven to 400°F.
Lightly flour a clean surface. Roll out dough to about ¼ inch thick and about 12 inches across. If you want a cleaner looking galette, you can use a knife to trim the edges of dough to make a perfect circle but it's not necessary.
Place the dough on a parchment lined baking sheet.
Pit the rainier cherries and slice in half.
Gently toss together the pitted and sliced rainier cherries, lemon juice, sugar, and cornstarch until evenly coated.
Arrange the cherries on your pie dough, leaving about an inch around the edges.
Gently fold over the edges of the dough overlapping as you go.
Brush the edges lightly with egg wash and sprinkle with a little extra sugar, if desired.
Bake at 400°F for 30-40 minutes or until the filling is bubbling and the crust is golden brown.
Let cool for at least 10 minutes, then slice and serve with vanilla ice cream or homemade whipped cream.

Notes

This rainier cherry galette is best eaten the same day, but can be stored in the fridge for 2-3 days. You can serve it cold or warm it up in the oven at 350°F for about 5 minutes to crisp up the crust.

Nutrition