Right from the oven.
This may be the wrong time to make this proclamation but I am not Cherry Pie’s biggest cheerleader. All too often the gloopy, gloppy slices of America’s favorite leaves me wishing for something else. Of course I want to celebrate summer like everyone else and take advantage of cherry’s all-too-short season and that’s when I turn to cherry pie’s rustic cousin, the free form galette. And to the cherry pie lovers out there, go easy on me!
Perhaps a galette, the flat, hand-formed and beautifully irregular pie, hides my inadequacies as a proper pie baker. But I’ll never tell. But what this cherry galette does that a pie cannot is take the best of summer’s brightest cherries and let them shine in a simple, delicious crust. It’s simplicity in its greatest form, a flavorful yet unfussy dessert that requires minimal effort yet delivers great flavor. And don’t think that I’m going to sit on the sidelines while you eat that glossy slice of cherry pie with vanilla ice cream; I’ve paired this cherry galette with a cool scoop of mascarpone, the Italian soft creamy cheese with only a kiss of sweetness. And to dress up my humble dessert I might even add a quick sprinkle of freshly cracked black pepper to the mascarpone. Don’t knock it til you try it. The black pepper adds a dimension to the creamy topping and pairs wonderfully with the sweet taste of cherry. And then there’s that buttery crust thing which always tastes good with pepper.
Premade refrigerated pie crusts work just fine for this recipe. About the only work you’ll need to do involves pitting fresh cherries. I know I know, it’s not the quickest of tasks but it’s not difficult. And it’s a task you can only do once a year, something that I remind myself of each time I look at my stained fingers. It’s totally worth it.
Cherry Galette
¼ cup plus 1 tablespoon sugar
¼ teaspoon salt
1 ½ lbs fresh cherries, pitted
1 tablespoon amaretto liqueur like Disaronno
1 refrigerated pie crust
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon whole milk or half and half
Preheat oven to 375˚. Roll out dough on a lightly floured work surface to roughly an 11-inch circle. Transfer the dough to a parchment-lined baking sheet. Mix the pitted cherries with ¼ cup sugar, salt, and liqueur. Spoon the seasoned cherries over the dough and leave a 2-inch border. Drop pieces of butter over the cherries and fold the edges of the dough over, pressing lightly. Whisk the cream or milk and the egg yolk together and lightly brush the edges of the crust. Sprinkle with the remaining tablespoon of sugar and then bake for 40-45 minutes. Ovens will vary, bake until golden. Top each serving with a dollop of mascarpone and a sprinkle of black pepper.
Finished with mascarpone and a sprinkle of black pepper.
[...] This post was mentioned on Twitter by Elisabeth. Elisabeth said: RT @CookingChannel: Craving cherries? You will now. See them baked into a buttery crust. http://ow.ly/28Lk2 [...]
I WOULD APPRECIATE IF YOU WILL PUT "PRINTER FRIENDLY" AFTER EACH RECIPE
i agree! While I appreciate the commentary, I don't want to print it… and the headers and ads.
Mascarpone and black pepper= AWESOME!
We're working on a printer friendly solution!!
I would like for you take a look at my website,( http://www.brendakayohsogood.com ) and hope you will send me one of your favorite recipes. I’m the author of Mamas House Oh’ So Good Home Cooking by Brenda Kay. I bring back sweet memories of days gone by. My recipes are good old fashioned home cooking that will never go away. They are warm and loving memories, and always in my heart, and I would love see some of yours. Maybe it will bring back alot of memories of your own. Please pick up one of my cookbooks. At my website, any local bookstore, or amazon.com
Brenda Kay, it looks like your website isn't working. If you need some webmaster help, http://www.dfw-webmaster-services.com
Your Domain is expired! as of 6/30/2010 Once you get it back up please email me. Thanks, Joe
JLewis5226@aol.com
Brenda Kay: your domain has expired! akkkkkk!
To print only the recipe, highlight what you wish to print then click on file then click on print then click on "selection" instead of "all" then go down to bottom and press print.
How about a recipe site with this service to store our favorites in! It is impractical to print them all to save…unless you have a separate file ROOM in your home, Thanks for considering it!
Go to the Foodnetwork.com setup a Personal Recipe file.
Then Copy and paste any Recipe you wish to it.
I have about 30 stored there. Great thing is you can access them from anywhere.
Thank you Wini, for the help on how to print the recipe from this page. I have tried before and hadn't been able to. Thanks again!!!
You're welcome. You save a lot of paper that way. You can do the same thing on sites that don't print the picture with the recipe. Just go back and highlight only the picture and print using "selection". Enjoy!!!
Thanks for the comments……BUT, has anyone tried the recipe?
M. Ross
Yes, is it much different than pie?
You shoule include the "simple delicious crust" recipe also with the comment that refrigerated pie dough can also be used snd instructions on how to adapt it to your recipe. It does sound yummy though!
[...] out Cooking Channel’s take on sour cherries and recipe for Sour Cherry Galette. Plus, Sparkling Cherry Juice from Healthy [...]
Love the new channel. Please, please, please link the MY RECIPE BOX from sister station FoodNetwork to Cooking Channel. I would LOVE one place to store my favorite recipes!! Not interested in the "personal recipe" option; want them ALL in one place. I'll be looking for it…THANKS!!!