Happy soon-to-be Fourth of July! In honor of America’s birthday, I decided to make a rustic version of a cherry pie – an almond cherry galette! What’s great about a galette is it’s a no fuss, open faced and not so picture perfect looking pie.
For this galette, I used fresh cherries. I’m not a fan of that cherry pie filling that is really bright red and comes in a can. So how did I remove the pits from 3 Ibs of cherries you ask? A cherry pitter of course! Ok, so I know that a cherry pitter can only be used for cherries and olives and can seem like a waste of money, but I swear it makes cherry pie making A LOT easier!
Just make sure you wear your, “I don’t care if I get dirty clothes” because cherry pitting get’s messy! For my galette I rolled out a thin layer of almond paste. I did this by putting a small ball of almond paste in between two sheets of wax paper and rolling it out until I got a thin layer. Almond paste is totally optional! Most cherry desserts add almond extract, but I wanted to be different!
This cherry almond galette is awesome with vanilla ice cream! In fact, your missing out if you don’t have it with vanilla ice cream!
Cherry Almond Galette Recipe:
Carla Hall’s Pie Dough Recipe:
1 tbsp. Sugar
1/2 tsp. Salt
1/3 C. Ice Cold Water
2 Sticks Butter (Very Cold)
2 1/4 C. Flour
Cherry Almond Filling:
2.5 tbsp. Almond Paste
3 Ibs. (5-6 C.) Fresh Cherries (Pitted)
2 tbsp. Cornstarch
1/2 C. Sugar
1 Egg (Beaten for Brushing)
Turbinado Sugar for Topping
Preheat oven to 375.
1. For the pie dough: Dissolve sugar and salt in ice cold water. In a stand mixer bowl, add flour and cubed butter. Let the water mixture, butter, flour and stand mixer paddle chill in the refrigerator for 10-30 mins. In the stand mixer with the chilled paddle beat the butter and flour. Add the water mixture all at once and beat until the dough comes together in big chunks. Form dough into a round and wrap in plastic wrap. Stick in the freeze while making the cherry almond filling.
2. In between two layers of wax paper, roll out 2.5 tbsp of almond paste. Set aside.
3. In a bowl, mix the pitted cherries with the cornstarch and sugar.
4. On a floured surface, roll out your chilled dough. In the middle of the dough, place the rolled out almond paste. **I placed the dough on a baking sheet lined with parchment paper before adding the cherries. Scoop and place the cherry mixture in the middle of the dough, creating a mound, leaving about 2 inches of dough around the cherries.
5. Take the sides and fold on top of the cherries, leaving an opening on top. Brush one beaten egg on the outside dough and sprinkle with turbinado sugar.
6. Bake for 1 hour and 20 minutes. After one hour, place tin foil on the sides of the galette to insure the crust doesn’t become too brown.
Happy 4th of July everyone! Happy Bday America! Thanks for reading!