This cherry galette post is a burden of love. ‘Why’ you ask? Oh, well I wrote it all out, but in the process of trying to improve my recipe posts, I accidentally deleted the entire thing! And of course I did NOT have a backup copy. So here we go again, round two, I hope you enjoy it!

I love to make pies. It is about the only dessert I can accomplish with satisfaction. For me as a cook, I like to throw a dash here or add some extra there in recipes, but when it comes to baking that is an absolute no-no, so I have a hard time getting anything right!

Enter Martha Stewart’s Cooking School. This is a cookbook I love and live by in my kitchen. She not only gives you recipes, but teaches you about ingredients, tools, & techniques so you have a good base of knowledge for any kind of cooking! I seriously recommend getting one for yourself!

Back to pies: all my knowledge of pies comes from Martha’s book. It has never failed me & I wanted to try out a cherry galette this go around because it just looked so rustic and delicious. I like that it leaves room for messiness because the crust is not meant to be perfect!

Crust Ingredients:

• 1.5 cup flour
• 1 stick butter, cut into 3/4 inch pieces
• 1 Tbsp sugar
• 1 tsp salt
• 1/3 cup ice water

Filling Ingredients:

• 4 cups cherries, pitted & de-stemmed
• 1/2 cup sugar
• 3 Tbsp cornstarch or flour
• 1/4 tsp salt
• 1/8 tsp cinnamon
• 2 Tbsp butter

For Finishing:

• 1 large egg
• 1 Tbsp heavy cream or milk
• 1 Tbsp sugar

First, you want to make your crust by combining the flour, sugar, & salt in a food processor or in a medium bowl if mixing by hand.

Then cut in the butter by adding it to the flour mixture and mixing until you get small crumbs forming.

Next, add the water. Start with ONLY 7 tablespoons & mix until the dough holds together but is not sticky. If you need more water, add 2 tablespoons at a time.

Now turn the dough out on a large piece of plastic wrap, form into a disk, & wrap tightly with wrap.

Refrigerate at least one hour before using it for the cherry galette.

When ready to make, preheat the oven to 375 degrees.

Then, mix together all the ingredients for the filling in a medium bowl & set to the side. I only use a 1/2 cup of sugar so there is some tartness remaining from the cherries; feel free to add more if you desire!

Next, you want to roll out dough on a lightly floured surface until it’s about a 14 inch circle. The circle does not need to be perfect.

For a baking sheet I used a normal pizza pan with a piece of parchment paper covering it.

Gently roll the dough around the rolling pin and unroll onto the baking sheet.

Then, arrange filling in the center of your dough, leaving about 2 inches of border around it.

Next, gently fold the border over the filling. Let it crease naturally and continue all the way around, leaving filling exposed in the middle.

Now finish the crust off by mixing together the egg & cream and brushing it onto the crust. Sprinkle sugar on crust.

Bake for one hour or until the juices are bubbling and the crust is a dark golden brown.

Let cool for ten minutes & enjoy! Cherry galette can be served on it’s own, with whip cream, or ice cream!

Let me know if you try this in the comments below!