Rainier Cherry Galette

Prep Time 10 mins
Cook Time 45 mins
Rest Time 5 mins
Total Time 1 hr
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 400  F
Servings: 8
Best Season: Summer
Dietary: Nut Free, Vegetarian
Description

An easy-to-make summer galette with a simple Rainier cherry filling, perfect for an rustic dessert.

Ingredients
  • 1 store bought frozen pie crust, thawed according to package directions
  • 1 1/2 lb pounds of Rainier cherries, pitted and halved
  • 1/3 cup granulated sugar, plus more for sprinkling over the crust
  • 3 tbsp cornstarch
  • 1/4 tsp Kosher salt
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter, cut into small cubes
  • 1 large egg
Instructions
  1. 1

    Preheat your oven to 400° F and line a large baking tray with parchment paper.

  2. 2

    If needed, gently roll out the thawed pie crust into a large circle, bringing together any pieces that separated in the thawing process. Place the rolled pie crust onto the center of the baking tray.

  3. 3

    In a large mixing bowl, mix the cherries, ⅓ cup sugar, cornstarch, and salt, until the cherries are coated.

  4. 4

    Drizzle the vanilla extract over the cherries, and mix until combined.

  5. 5

    Spoon the cherry mixture into the center of the pie crust, leaving several inches of crust around the perimeter.  Place the cubes of butter on top of the cherry mixture.

  6. 6

    Fold the edges of the crust toward the center, leaving an opening in the middle.

  7. 7

    In a small mixing bowl, add the egg. Whisk the egg until the yolk is completely incorporated into the white. Use a pastry brush to brush the beaten egg over the top of the crust and sprinkle with the remaining sugar.

  8. 8

    Bake for 40-45 minutes, let cool slightly and serve immediately with vanilla ice cream.

Read it online: https://lauralovestocook.com/recipes/rainier-cherry-galette/