Fresh Cherry Galette | Rainer Cherries

Fresh Cherry Galette | Rainer Cherries dolled up and wrapped in pie dough for a quick free form pie sure to please

Happy 4th of July!! Hope everyone is safe & joyous on their adventures this weekend.  Yesterday I made this pie, because every holiday deserves a pie and it is Rainer Cherry season – something to be celebrated all on it’s own.  It truly is one of those fabulous and unique bounties of the Summer!!

Fresh Cherry Galette | Rainer Cherries dolled up and wrapped in pie dough for a quick free form pie sure to please

Don’t let the term galette throw you off if you have never made one. It’s just a beautiful French term that makes your dessert sound fancy, but really just means free form cake {or pie}.  You can use any variety of cherry you please, but increase the sugar at least 1 Tablespoon for tarter varieties.

Fresh Cherry Galette | Rainer Cherries dolled up and wrapped in pie dough for a quick free form pie sure to please

FRESH CHERRY GALETTE | RAINER CHERRIES

  • 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
  • 3 tablespoons granulated sugar, divided
  • 1 1/2 teaspoons cornstarch
  • 3 1/2 cups pitted fresh Rainier cherries (about 1 1/4 pounds)
  • 1/2 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 1 1/2 tablespoons buttermilk
  • 1 tablespoon turbinado sugar

DIRECTIONS: Preheat oven to 400°.

Line a baking sheet with parchment paper. Unroll pie dough onto parchment, and roll to a 12 1/2-inch circle. Combine 1 tablespoon sugar and 1 1/2 teaspoons cornstarch, stirring with a whisk. Sprinkle cornstarch mixture over dough, leaving a 2-inch border.

Combine the cherries, remaining 2 tablespoons granulated sugar, rind, and juice; toss well to coat. Arrange cherry mixture over dough, leaving a 2-inch border. Fold dough border over cherries, pressing gently to seal (dough will only partially cover cherries). Brush edges of dough with buttermilk. Sprinkle turbinado sugar over cherries and edges of dough. Bake at 400° for 25 minutes or until dough is browned and juices are bubbly.

Remove from oven; cool on pan at least 20 minutes before serving.

Fresh Cherry Galette | Rainer Cherries dolled up and wrapped in pie dough for a quick free form pie sure to please
From Cooking Light: A New Way to Cook Light

This golden cherry pie is so easy and it’s like a wonderful open face turnover! Enjoy ❤

Happy 4th Y’all,

ApronClad

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