Rancher mom and author Mary Heffernan has the perfect dessert for your next family gathering. Made in a big cast-iron pan so it serves a crowd, this galette is sure to please! Sour cherry, lemon, thyme, butter and sugar combine to make this sweet treat.
MAKES ONE 12-INCH GALETTE
1 recipe All-Purpose Double Pie Crust (recipe follows)
1/2 cup all-purpose flour
1/2 cup sugar, plus more for sprinkling
Zest and juice of 1 large lemon (about 1 ½ teaspoons zest plus 3 tablespoons juice)
1 tablespoon chopped fresh thyme leaves, plus more chopped leaves and sprigs for garnish
1/2 teaspoon kosher salt
2 pounds fresh or frozen pitted sour (pie) cherries
1 large egg beaten with 1 tablespoon water
1 Make the pie crust as directed.
2 Working with a floured rolling pin on a lightly floured surface at least 20 inches square, roll the dough ball into an 18-inch round. (It will seem giant.)
3 Drape the crust over a 12-inch cast-iron pan, gently pressing the dough into the corners as you go and allowing the excess dough to flop over the sides.
4 Refrigerate for 20 minutes. (You can also cover and refrigerate for up to 24 hours; allow the dough to come back to room temperature until pliable before proceeding.)
5 Meanwhile, in a large mixing bowl, stir together the flour, sugar, lemon zest, thyme, and salt.
6 Add the cherries and lemon juice and stir until all the cherries are well coated.
7 Remove the crust from the fridge, add the filling and any loose bits, and pat the filling down flat.
8 Fold the excess dough over the filling (the dough will overlap in places) and brush the top side of the dough with the egg wash, sneaking the brush between the dough layers to encourage them to adhere.
9 Shower the crust and filling with sugar, then sprinkle with more chopped thyme and a few sprigs.
10 Refrigerate for 1 hour.
11 Position a rack in the center of the oven and preheat the oven to 425 degrees F.
12 Bake the galette for 15 minutes.
13 Without opening the oven, reduce the temperature to 375 degrees F and bake for another 70 to 80 minutes (less for fresh fruit, more for frozen), or until the crust is nicely browned and the filling is bubbling slowly.
14 Let cool for at least 30 minutes, or completely, and serve.
ALL-PURPOSE DOUBLE PIE CRUST
Makes enough for one 9-inch double-crust pie
2 3 ⁄4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon fine sea salt
1 cup plus 2 tablespoons (2 1 ⁄4 sticks) unsalted butter, cut into 1 ⁄2-inch cubes, chilled
1 ⁄2 cup ice-cold water, divided
1 tablespoon apple cider vinegar, chilled
1 To make the crust, in the work bowl of a food processor, pulse the flour, sugar, and salt together to blend. Add the butter and pulse until the largest chunks of butter are about the size of peas.
2 Transfer 1 ⁄4 cup ice-cold water to a measuring cup with a spout, and stir in the vinegar.
3 With the machine running, drizzle the water-vinegar mixture into the food processor. Once the initial liquid has been added, drizzle in another 2 to 4 tablespoons of ice water as needed, pulsing, until the crust is uniformly moist and begins to gather in the bottom of the work bowl. (The machine’s tone will change.)
4 Dump the dough into a mixing bowl and press into a ball. Use as directed, or separate into two mounds, press into 1 1 ⁄2-inch discs, and wrap well in plastic.
5 Refrigerate 1 hour before using, or up to 3 days.
Get the book!
Five Marys Family Style by Mary Heffernan