Rainier Cherry Galette
Easier Than Pie
Cherries are one of my absolute favorite fruits. They’re tart and sweet which make them the best snack, dessert, breakfast, lunch, dinner fruit. In my excitement for cherry season this year, I bought a very large container of Rainier cherries without having much of a plan for them (besides eating them straight from the box). I poked around in my cupboards for some inspiration on what I could do with the bulk of little yellow and pink bulbs I’d just bought and stumbled upon an old frozen pie crust in my freezer. Rainier Cherry Galette - of course! I only had the one crust, and love a reason to have fewer dishes so a galette became the most logical choice.
Once baked, I was validated in my laziness of making a galette over a full pie. The deliciousness of a pie, but you can slice it up and eat it with your hands! Or, grab those utensils and serve it with a big scoop or vanilla ice cream to have this dish a la mode.
Rainier Cherry Galette Recipe Details
It couldn’t be simpler to make this cherry galette recipe. No need to boil the fruit down into jam and no making a crust from scratch. The only time consuming part is pitting the cherries! Once that’s complete, this dessert whips up in no time. And even though it’s rustic looking, it’s no less impressive.
All you'll need is a bowl to mix the cherries together with some sugar and cornstarch and a pre-made crust and you'll be well on your way! Mix up your cherry filling and spoon it onto the center of your prepared pie dough. Fold over the edges, brush it with some egg, and sprinkle the crust with a bit of sugar. Let it bake for a few minutes and you're ready to eat!
An easy-to-make summer galette with a simple Rainier cherry filling, perfect for an rustic dessert.
- 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 sugar, plus more for sprinkling over the crust
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, cut into small cubes
- 1 egg, beaten
Preheat your oven to 400° F.
Line a large baking tray with baking parchment and place your thawed pie crust in the center.
Mix the cherries, ⅓ cup sugar, cornstarch, and salt in a bowl, until the cherries are coated.
Drizzle the vanilla extract over the cherries, and mix until combined.
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.
Fold the edges of the crust toward the center, leaving an opening in the middle.
Brush the beaten egg over the crust and sprinkle with sugar.
Bake for 40-45 minutes, let cool slightly and serve immediately with vanilla ice cream.
