Cherry and Apple Galette

Your summer will not be complete without making this amazing Cherry and Apple Galette. While you can still find cherries, run to the store and get some for this stunning but simple dessert. However, you can use other fruit instead of the cherries for the Galette – peaches, nectarines, plums, apricots, strawberries or blueberries.

I came up with this recipe just by using up the things I had in my kitchen. I was making a Quiche and had made an extra pie dough. I also had an apple that had gotten too soft but was still edible. We had an overabundance of cherries since several of our recent guests had brought cherries to our house and we had already had cherries, so there was no way we could eat them all up. I quickly pretended I was on “Chopped” and knew that a Galette would be a perfect way to put all these components to good use.

A dash of red wine really brings out the flavor of the cherries, adding a bit of acidity and richness. Red wine always reminds me of cinnamon with its oaky back notes, and of course, cinnamon and apples always pair so well together.

The tender, flaky crust baked up so golden and crisp. I think I might even like galettes better than pies now! It’s easier to make, the crust is so much crisper and it looks beautiful too. Serve the warm galette with some ice cream and you’ve got yourself a winner. You can say farewell to the end of summer and hello to autumn with a bang by  taking this gorgeous galette out of your oven. 

Ingredients:

Dough:

1 1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 cup (8 Tablespoons) butter, cubed and chilled

4 – 5 Tablespoons ice water

Filling:

1 1/2 lbs cherries, about 4 cups

1-2 apples (1 large or 2 small), any kind of apple, peeled and finely chopped

1/4 cup granulated sugar

1 Tablespoon red wine, optional

1/2 teaspoon cinnamon

2 Tablespoons cornstarch

1/2 Tablespoon butter, chilled and finely chopped

egg wash (1 egg+1 1/2 Tablespoons water, whisked together)

Instructions:

In a food processor, combine the flour, salt and flour, pulsing lightly just until the mixture resembles wet sand.

Add the water, 1 tablespoon at a time, pulsing after each addition of water. Keep adding water until the dough just begins to gather into larger clumps.

Shape the dough into a disc, wrapping it in parchment paper or aluminum foil and then place in the refrigerator for about an hour.

I usually  make pie dough the night before or even make some to have on hand. Keep it in the refrigerator up to 2 days or in the freezer for up to 6 months. If I make pie dough, I ALWAYS make at least 2 crusts, since it takes absolutely no extra effort. Then I have an extra pie crust on hand to make pies or even a delicious Quiche Lorraine

Preheat the oven to 375 degrees Fahrenheit.

Remove the pits from the cherries. I found this handy cherry pitter at Aldi for less than $5. The juice from the cherries with stain your hands and clothes, so keep that in mind. I actually use gloves to do this, since it makes your hands look pretty awful, and I’m not usually picky about such things.

The apples need to be chopped pretty finely, so that they will be cooked through all the way. You can make them bigger, just slice them thinly.

In a large bowl, combine the cherries, apples, sugar, red wine, cinnamon, cornstarch and mix to combine. Set aside.

On a lightly floured surface, roll out the pie dough into approximately a 14 inch circle. Place it on top of a rimmed baking sheet lined with parchment paper. Using a slotted spoon, scoop out the cherry and apple filling and place in on the center of the dough, mounding it slightly in the center, leaving about a 2 inch border around the edge. Leave behind all the juices that accumulate on the bottom of the bowl.

Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleat the dough.

Dot the top of the galette with the cubed butter, placing it on top of the fruit. Brush the dough with the egg wash.

Bake in the preheated oven for about 55-60 minutes.

The galette is SO good served with warm with ice cream; it’s an absolutely incredible combination.

Cherry and Apple Galette
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 1 galette
Ingredients
  • Dough:
  • 1¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ cup (8 Tablespoons) butter, cubed and chilled
  • 4 - 5 Tablespoons ice water
  • Filling:
  • 1½ lbs cherries, about 4 cups
  • 1-2 apples (1 large or 2 small), any kind of apple, peeled and finely chopped
  • ¼ cup granulated sugar
  • 1 Tablespoon red wine, optional
  • ½ teaspoon cinnamon
  • 2 Tablespoons cornstarch
  • ½ Tablespoon butter, chilled and finely chopped
  • egg wash (1 egg+1½ Tablespoons water, whisked together)
Instructions
  1. In a standing mixer, combine the flour, salt and flour, pulsing lightly just until the mixture resembles wet sand.
  2. Add the water, 1 tablespoon at a time, pulsing after each addition of water. Keep adding water until the dough just begins to gather into larger clumps.
  3. Shape the dough into a disc, wrapping it in parchment paper or aluminum foil and then place in the refrigerator for about an hour.
  4. I usually  make pie dough the night before or even make some to have on hand. Keep it in the refrigerator up to 2 days or in the freezer for up to 6 months. If I make pie dough, I ALWAYS make at least 2 crusts, since it takes absolutely no extra effort. Then I have an extra pie crust on hand to make pies or even a delicious Quiche Lorraine.
  5. Preheat the oven to 375 degrees Fahrenheit.
  6. Remove the pits from the cherries. I found this handy cherry pitter at Aldi for less than $5. The juice from the cherries with stain your hands and clothes, so keep that in mind. I actually use gloves to do this, since it makes your hands look pretty awful, and I'm not usually picky about such things.
  7. The apples need to be chopped pretty finely, so that they will be cooked through all the way. You can make them bigger, just slice them thinly.
  8. In a large bowl, combine the cherries, apples, sugar, red wine, cinnamon, cornstarch and mix to combine. Set aside.
  9. On a lightly floured surface, roll out the pie dough into approximately a 14 inch circle. Place it on top of a rimmed baking sheet lined with parchment paper. Using a slotted spoon, scoop out the cherry and apple filling and place in on the center of the dough, mounding it slightly in the center, leaving about a 2 inch border around the edge. Leave behind all the juices that accumulate on the bottom of the bowl.
  10. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleat the dough.
  11. Dot the top of the galette with the cubed butter, placing it on top of the fruit. Brush the dough with the egg wash.
  12. Bake in the preheated oven for about 55-60 minutes.
  13. The galette is SO good served with warm with ice cream; it's an absolutely incredible combination.