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Posts Tagged ‘All Butter Pie Crust’

Rhubarb Cardamom Custard Pie | Relishing It

The last official day of school has arrived for my little ones, and I’m emotionally all over the place.  My first thought is that I cannot believe another year has slipped through my hands.  The daily hustle-and-bustle clouds how much time is passing, and suddenly the school year is over.  Aanen will be a second grader, while Aria will be a full-time kindergartender– no more half days with my little girl at home.  Ugh…  My second thought is a little less melancholy and a lot more pressing.  What on earth am I going to do to entertain these children all summer long?!  I have a few ideas circling in my head– and I’m sure we’ll have a wonderful time– but still the concern is there.  Swimming, biking, basketball, reading, exploring, and more kid-assisted baking, I’m sure.

Rhubarb Cardamom Custard Pie | Relishing It

Rhubarb Cardamom Custard Pie | Relishing It

Speaking of baking (how’s that for a transition?) the weather has been a bit cooler, so I made this pie especially for my hubby (you all remember his favorite Sour Cream Apple Pie, right?)  This pie is a variation of that masterpiece.  And though I made the pie for him, I did my fair share of helping him eat it.  I’m usually fairly disciplined when it comes to baked goods and I try not to over-indulge.  Apparently this pie was the breaking point and soon I was eating pie for breakfast, followed up with pie for a snack.  I’ll be sure to not make it again for a long time, as apparently I can’t say no to it.

Rhubarb Cardamom Custard Pie | Relishing It

Cardamom and rhubarb is one of my favorite fruit-and-spice combinations.  If you haven’t tried it, do so.  Add more cardamom for a stronger flavor, if you prefer.  I wanted it to be ever-so-subtle, as I really relish the pure taste of rhubarb and I didn’t want that to be lost.  One important factor is to serve the pie cold from the refrigerator.  It’s just so much better that way.  The crust holds up beautifully and still remains flakey and crisp.  It will last for days when covered lightly with plastic wrap.  Enjoy the heck out of this one, friends.

Rhubarb Cardamom Custard Pie | Relishing It

Rhubarb Cardamom Custard Pie | Relishing It

The Recipe: Rhubarb Cardamom Custard Pie

Use 1/2 of this All Butter Pie Crust recipe

For the Rhubarb Cardamom Custard Filling:

1 cup full-fat sour cream

1/2 cup granulated sugar

1 teaspoon kosher salt

3 tablespoons all-purpose flour

1 egg

3 cardamom pods– seeds finely ground using a mortar and pestle (outer shells discarded) or 1/4 teaspoon ground cardamom

2 cups chopped rhubarb,  cut into about 1/4-inch thick pieces

For the Crumble:

1/3 cup granulated sugar

1/3 cup all-purpose flour

1/2 teaspoon cinnamon

1/4 cup cold unsalted butter, cubed

Follow the recipe and instructions  from this recipe to prepare the pie dough.  You will only use 1/2 of the amount.

Preheat the oven to 400°F.

To Make the Crumble Topping:  In a small bowl, stir the dry ingredients together with a  fork.  Then, using that fork, cut the butter into the mixture until it’s crumbly and everything is incorporated into the butter.  Store in the refrigerator until ready to use.

To Make the Rhubarb Cardamom Custard Filling:  Beat together the first 6 ingredients in a medium-sized bowl until smooth.  Then stir in the rhubarb.  Set aside.

Shape the pie dough into a 9-inch pie plate.  Pour the rhubarb cardamom custard filling into the pie.  Bake for 15 minutes.  Then reduce heat to 350°F  and bake for another 30 minutes.  Remove pie from oven and add the crumble mixture evenly to the top of the pie.  Return to oven and increase the heat to 400°F and bake for 10 more minutes.  Remove from oven and let cool completely on a cooling rack.  Cover loosely with plastic wrap and place in the refrigerator.  This pie is best served cold and will keep for days.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

 

 

 

 

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Rhubarb and Strawberry Galette | Relishing It

If you’re a regular visitor to my little corner of the internet, today’s recipe will come as no surprise.  But for those of you new to Relishing It, witness my obsession with galettes. Sweet or savory, I love a good galette.  They’re so versitile, tasty, and just gorgeous.  Since we’re rolling right into Spring/Summer and there’s so much wonderful fruit, that means that we are rolling right into galette season, too.

Rhubarb and Strawberry Galette | Relishing It

Rhubarb and Strawberry Galette | Relishing It

I spent the better part of a recent rainy afternoon stocking my freezer with homemade pie dough, so I have it at the ready whenever I get the inclination to whip up a galette.  Having the pie dough at my disposal makes things a bit easier.  Not that making it is difficult– it isn’t.  It takes less than 5  minutes to make a batch of pie dough.  No lie.  And the galette itself is almost foolproof.  Even the imperfections give it a rustic look that I love.

Rhubarb and Strawberry Galette | Relishing It

Rhubarb and Strawberry Galette | Relishing It

Being a food blogger, there is a certain amount of self-promotion on social media that you have to do in order to tell people that “Hey, I wrote a post and it’s worth reading”.   It’s something that in the beginning of blogging feels silly and awkward and then 3 years later, you don’t give it another thought.  It’s all part of the process and I get that.  You want to convey how wonderful and delicious something is, without sounding like a grand-standing braggert.  So, with this in mind– when I tell you I make killer galettes, I mean it.  Really.  They are so damn good that I wish I could eat one everyday for every meal.  There I said it.  I’m a braggert now.

Rhubarb and Strawberry Galette | Relishing It

The key is the crust. It’s buttery and flakey…. and buttery. Did I mention that it’s buttery? It has a wonderful crunch and the right amount of tenderness.  And it comes out perfect every single time. No guess work. Just follow the recipe and directions. Use frozen, grated butter– it never disappoints. In this version I wanted to use some delicious Spring rhubarb.  I generally am a straight-up rhubarb gal, but my family loves strawberry with it.  They work well together.  I made sure to not sweeten it too much, as I still love the tartness from the rhubarb.  I think this galette reaches the perfect balance.  Not cloyingly sweet, and not too tart.  Perfection.  Give it a try for yourself and make sure to share.

Rhubarb and Strawberry Galette | Relishing It

The Recipe: Rhubarb and Strawberry Galette

1/2 of this recipe for All Butter Pie Crust

1 cup diced red rhubarb

1 cup diced fresh strawberries

1/3 cup granulated sugar

1 tablespoon corn starch

pinch of kosher salt

1 egg mixed with 1 teaspoon water, for egg wash

2 tablespoons turbinado or demerara sugar, for sprinkling (or any coarse sugar)

Follow the recipe and directions for the All Butter Pie Crust.  You will only use half of the recipe, but make the entire amount.  The other half will keep in the freezer until you are ready to use it.  Thaw in the refrigerator the night before use.

Preheat the oven to 375 °F.  Place the oven rack in the middle position.  Have a baking sheet ready for the galette.

In a medium-sized bowl, mix the rhubarb, strawberries, cornstarch, sugar, and pinch of salt together until everything is coated.  Set aside.

Lightly sprinkle flour on a piece of parchment paper that will fit onto your baking sheet.  On a flat surface, place the dough in the center and use a lightly floured rolling pin to roll out to 12-inches.  Pour the fruit mixture into the center of the dough.  Flatten the mixture a bit with your hands.  Fold up about 1 1/2-inches of the dough around the edge.  Make sure to pinch the seams together along the way.  Then use a pastry brush to apply the egg wash.  Sprinkle with turbinado or demerara sugar.  Place the galette and parchment paper onto the baking sheet and into the oven.  Bake for about 45 minutes, or until the crust is a deep golden brown and the liquid bubbles a bit.  You may see some liquid run from the galette during the baking process if the seams didn’t get adequately sealed.  Don’t worry, it’ll turn out just fine.  Let cool before cutting into it.  Simply cover leftovers with a dishtowel, if there are any.  Enjoy!

A few other galettes you may enjoy:  Sour Cherry Galette, Blueberry Galette, Rustic Potato, Sauerkraut and Beef Galette, and Rustic Apple Galette

Thanks for visiting today– have a great weekend!

Laurie

 

 

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Sour Cream Apple Pie | Relishing It

I thought I’d share my husband’s all-time favorite pie with you today.  It’s an interesting twist on the typical apple pie, and it would make a great Thanksgiving-day dessert.  I’ll explain the pie in a minute, but first I want to take a moment to talk about my husband– because that’s way more fun.

Sour Cream Apple Pie | Relishing It

Radd.  Yep, that’s his real, full, first name.  The one his parents made-up and named him, though according to family lore, it was mostly his mom’s choice.  I think it’s one of the best names I’ve ever heard.  And I’ve never heard anyone else with it– it’s unique, which suits him.  Radd and I started dating in high school, a looong time ago.  He had this gangly teenage-boy body that looked too small for his large head, while I was sporting huge early 90’s hair to go with my rolled jeans, and a mouth full of braces.  We really were just kids.  We ventured off to college together and he became my home, so to speak.  You know that feeling– that wherever you are together is home and quite possibly the most comfortable place in the world.  Yes, that feeling.  Why am I writing about this now?  Well, we recently celebrated Radd’s 40th birthday.  And while I was excited to celebrate this milestone with him, I was also taken aback.  I had a hard time wrapping my head around the fact that this boy I’ve been with for 23 years is now a middle-aged man.  Where did the time go?  At any rate, I adore him.  He’s intelligent, hilarious, bizarre (in a great way), and an incredible dad.  Not to mention, he understands me– I mean really gets me.  Which is probably the most important thing of all.

Sour Cream Apple Pie | Relishing It

Now to the pie that I made Radd for his birthday.  This Sour Cream Apple pie is his favorite.  Full Stop.  The recipe comes from my Mom– she made it for him once many years ago and he’s loved it ever since.  It’s a delicious apple crumble-like pie with a lovely slightly tart sour cream custard-like filling.  There are notes of nutmeg (which is one of my favorite spices) and cinnamon.  Taken as a whole, it’s pretty amazing.  This pie is perfect for Thanksgiving, or any type of entertaining, because it actually gets better if it’s left in the refrigerator for a day.  The custard has time to set up and the flavors seem to meld even more after a bit of time.  Though, I know that some of you prefer a warm apple pie, so feel free to bake it at the last minute.  Whichever you prefer, I’m sure you’ll enjoy it.

Need more great Holiday dessert ideas?  This Brown Butter Pumpkin Layer Cake  and this Bourbon-Chocolate Pecan Pie remain some of my all-time favorites.

Sour Cream Apple Pie | Relishing It

The Recipe:  Sour Cream and Apple Pie

Use 1/2 of this all-butter pie crust recipe

1 cup full-fat sour cream

1/2 cup granulated sugar

1 teaspoon kosher salt

2 tablespoons all-purpose flour

1 egg

1 teaspoon vanilla

1/4 – 1/2 teaspoon freshly grated nutmeg (I like mine to have a definite nutmeg taste so I use 1/2 teaspoon)

2 cups diced apples ( about 4 apples)

For the Crumble Topping:

1/3 cup granulated sugar

1/3 cup all-purpose flour

1 teaspoon cinnamon

1/4 cup cold unsalted butter, diced

Follow the recipe and instructions from this recipe to prepare the pie dough.  Either make the entire recipe for the dough, and save half for later.  Or simply make only half of the recipe.  You decide.

Pre-heat your oven to 400°F.

To make the Crumble Topping:  In a small bowl, stir the dry ingredients together with a fork.  Then, using that fork, cut the butter into the mixture until it’s crumbly and all of the dry ingredients are incorporated into the butter.  Store in the refrigerator until ready to use.

To make the Pie Filling, beat together the first seven ingredients in a medium-sized bowl until smooth.  Gently stir in the apples.  Set aside.

Shape the pie dough in a 9-inch pie plate.  Pour the apple/sour cream filling into the pie.  Bake for 15 minutes.  Then reduce heat to 350°F for 30 minutes.  Remove pie from oven and add the crumble mixture to the top of the pie.  Return to oven and increase the heat to 400°F and bake for another 10 minutes.  Remove from the oven and let cool completely on a cooling rack.  Cover and place in the refrigerator if wanting to serve it cold.  Enjoy!

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Thanks for stopping by today!

Laurie

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Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

Autumn.  The best of all the seasons, even if it’s only brief here in Minnesota.  Yes, Spring is a close second, but when Autumn rolls around, I’m really, truly happy.  I love the brilliantly colored, crisp, maple leaves that my daughter brings me as bouquets for our dining room.  We live in an old Victorian with dark wood and decor in our living and dining rooms.  I always think about re-painting to brighten things up, but when Fall rolls around, it feels so comfortably warm and cozy, and I’m thankful I haven’t changed a thing.

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

On of my favorite Fall (and even winter, for that matter) dishes is this amazing Rustic Potato, Sauerkraut, and Beef Galette.  The combination of beef and sauerkraut is incredible.  It’s also a bit nostalgic for me.  I grew up with huge pots of meatballs that had been simmering in tangy sauerkraut for hours.  Wonderful stuff.  This galette showcases those flavors.  Just like my other galettes, the crust is crisp and light.  The potatoes add substance, while the fresh mozzarella ensures that the dish is moist enough.  Of course, you can substitute another mild cheese, like grated regular mozzarella, if you like.  I really wanted the tang from the sauerkraut to be showcased here, rather that hidden underneath a more assertive cheese.  I’m planning to share with you all a quick sauerkraut recipe and technique very soon.   I really hope you give this galette a try– I think you’ll really enjoy it!

Rustic Potato, Sauerkraut, and Beef Galette | Relishing It

The Recipe:  Rustic Potato, Sauerkraut, and Beef Galette

Use this pie crust recipe  (with 1/2 tablespoon chopped fresh rosemary and 1/2 tablespoon chopped fresh thyme mixed into the dough)

1/2 pound ground beef

1/4 cup chopped white onion

2 garlic cloves, minced

1/2 teaspoon kosher salt

black pepper

3/4 pound small steamed yellow potatoes, sliced

1/2 cup sauerkraut, drained a bit

6 slices of fresh mozzarella  (or a bit more)

1 teaspoon fresh chopped parsley, plus more for garnish

olive oil

1 egg mixed with 1 teaspoon water, for an egg wash

Follow these directions to make the pie dough.  You will only be using one of the dough balls for this recipe.  Freeze the other one for another time.  Add the fresh herbs when you are mixing the dough.  Refrigerate for 2 hours.  Proceed.

Preheat your oven to 375°F.

In a large skillet, brown the ground beef over medium/high heat.  Drain and discard the grease.  To the skillet of ground beef add the chopped onions, garlic, 1/2 teaspoon kosher salt, and a bit of black pepper (you may want to add a glug or two of olive oil, if the pan seems a little dry). Sauté for a couple of minutes until the onions are tender.  Remove from heat and set aside.

On a lightly floured piece of parchment paper, roll the pie dough out to a 12-inch circle using a lightly floured rolling pin.  Place the sliced potatoes on the dough, leaving about 1 1/2-inch space around the edge.  Sprinkle salt and pepper on the potatoes.  Next, put the sauerkraut on top, followed by the chopped parsley.  Then add the ground beef mixture, and finally place the fresh mozzarella on the very top.  Fold the edges of the dough up and pinch together to seal the seams as much as possible.  Use a pastry brush to apply the egg wash to the edge of the dough.  Sprinkle salt and pepper on the egg wash.

Slide the parchment paper with the galette onto a baking sheet and bake for 43-45 minutes or until the crust is a deep golden brown.  (Keep in mind that every oven is a bit different.  If you don’t already have an oven thermometer, I highly recommend you get one.  Cheap ones are about $7 and work great.  My oven runs 15 degrees hot.)  Top the galette with chopped parsley and a drizzle of olive oil before serving.  Enjoy!

Thanks for stopping by Relishing It today!

xo

Laurie

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Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

I have just a few more tomato recipes that I want to share with all of you before tomato season disappears with the nice weather.  The first is this wonderful Tomato Galette with Herbs and Fresh Mozzarella.  As my husband stated after taking a bite, “That’s one of the best things I’ve eaten all summer.  Maybe ever”.  True story.

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

Yes, yes, tomatoes and fresh mozzarella are a heavenly match– we all know that, right?  But generally, fresh mozzarella isn’t baked into a galette with tomatoes due to its water content.  Much harder cheeses are the norm.  Obviously I was a bit hesitant in trying the fresh mozzarella– I had visions of a huge sloppy mess ruining that wonderful crust.  There was even a moment during the baking time when I peered into the oven and almost cried.  There was a lot of liquid pooling.  I was certain the galette was ruined.  I mention this, because if you see the same pooling– just wait it out.  By the end of the baking time, the water was gone and a beautiful crisp crust was left behind with cheese that had bubbled up into a golden brown.  The smell of the the baked tomatoes and cheese with the herbs was unbelievable.

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

This galette comes together so quickly, especially if you have pie crusts hanging out in your freezer (have I mentioned that you definitely should get on that?).  And it’s a perfect meal when you want to fancy things up a bit.  Add a salad to the side, and perhaps a glass of wine and you’re set.  Now go and enjoy the heck out of those tomatoes before they’re gone for the season!

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

The Recipe:  Tomato Galette with Herbs and Fresh Mozzarella

(serves 4 or 1, depending upon how hungry you are)

1 single All-Butter Pie Crust

2-3 ripe tomatoes, sliced

about 1/4 pound of fresh mozzarella, sliced

a hefty sprinkling of chopped fresh rosemary and thyme, plus more for garnish

1 egg mixed with 1 teaspoon water, for egg wash

salt, pepper, plus olive oil for drizzling

Preheat oven to 375°F.

Follow the instructions for the All-Butter Pie Crust.  After it has chilled it will be ready to use.  Roll the dough out into an 11-inch circle (not the typical 12-inch, because I want the crust to be a bit sturdier) on a piece of floured parchment paper.  Place the mozzarella into the center of the dough, leaving about 1 1/2 inch border.  Sprinkle the chopped herbs on the cheese.  Then place the tomatoes on top of that.  Fold up the sides of the galette and pinch the seams together.  Using a pastry brush, apply the egg wash to the dough.  Then sprinkle salt and pepper onto the egg wash.  Slide the galette and parchment paper onto a large rimmed baking sheet.  Bake for 45-50 minutes or until the crust is a deep golden brown and the cheese has bubbled up and browned a bit, too.  Remove from oven and let cool for a few minutes.  Drizzle with olive oil and sprinkle with fresh herbs, salt and pepper before serving.  Enjoy!

Thanks for stopping by today!

Laurie

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Rustic Apple Galette | Relishing It

The end of our summer.  I honestly don’t know whether to jump for joy or curl up into a ball and sulk.   My boy starts school next week– first grade.  He isn’t dreading school this year– unlike the last two– when he saw it only as a limitation on ‘play time’.  That’s not to say that he didn’t love school.  He did, once he got there.  But he has serious home-body tendencies that can be a bit…difficult to overcome sometimes.  Now the prospect of making new friends has him excited.   And my baby, Aria, starts the following week in pre-kindergarten.  She is so excited.  She has Aanen’s previous teacher, whom we all adore.  Aria starting school really brings out mixed emotions in me.  Joy because I’ll finally get to enjoy an hour or two of quiet each day.  Aria is a talker.  Nonstop.  Really.  She’s a relentless, wonderful hurricane.  A true sensing extrovert on the Meyers-Briggs scale.  The other three of us are the opposite.  But even though I’ll get to enjoy some quiet, I’m also a bit panicked.  Not having my baby at home reminds me just how fast time is passing.  And to add to my melancholy of another season ending, and my kids off to school, I turned 39 on Monday.  Time.  It just rolls on.

Rustic Apple Galette | Relishing It

It’s very strange, because it’s not just the days, or even years that are flying past.  It’s the decades!  I don’t feel 39 years old, but somehow it just happened.  I’ll turn around tomorrow and my kids will be off to college.  But to be brutally honest, my kids growing up, and me aging isn’t what really hurts.  No, the most painful realization is that my parents are aging right along with us.  It seems like just yesterday that I’d watch my dad play softball, goofing off on the pitcher’s mound or galloping around the bases like a kid.  Strange to think that that was 20 years ago.  The fact is, they’re getting older.  And while they’re both still doing great and keeping busy, they’re slowing down.  Through a daughter’s eyes…I can tell.  I know I can’t do anything about it, but I really don’t want the next 20 years to pass as quickly as the last have.  I need time to slow a bit, so I can savor every moment with my loved ones.

Rustic Apple Galette | Relishing It

Rustic Apple Galette | Relishing It

Rustic Apple Galette | Relishing It

It feels a bit strange to delve into such deep issues here on a food blog, but there it is.  I guess if there’s a tie-in to Relishing It, it’s that working in the kitchen soothes me.  It’s my balm, so to speak.  This week a kind neighbor offered up her gorgeous apple tree– free for the picking.  Aria and I gathered a huge box-ful, which I’ve turned into several apple galettes.  I’ve written before here about my love for galettes.  They’re perfect in that un-perfect, rustic way.  I like my apple desserts with just a hint of cinnamon and not much else.  I want to taste the apples.  I also like to add a drizzle of icing to apple galettes that I normally don’t with other fruits, since the apples don’t have that beautiful sheen that you get with a berry or peach galette.  The icing makes it look so much more appealing, and adds a subtle sweetness.  Enjoy!

Rustic Apple Galette | Relishing it

The Recipe:  Rustic Apple Galette

3 cups / 400 grams sliced firm tart apples (from 6 small apples)

3 teaspoons fresh lemon juice (from 1 small lemon)

1/3 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

2 tablespoons cold butter, diced

1 egg mixed with 1 teaspoon water, for egg wash

1 tablespoon turbinado sugar, for sprinkling

1 cup powdered sugar with a splash of milk, for the glaze

1 single All-Butter Pie Crust

Preheat oven to 375°F.

Follow the instructions for making the All-Butter Pie Crust. After it has chilled for at least 2 hours, it will be ready for use.

Peel and slice, not too thick (so they bake properly) and not too thin (so they don’t turn to mush) the apples.  Place into a large bowl and toss with the lemon juice.  Then add the sugar, cinnamon, and salt.  Toss again.  Set aside.

Roll the pie dough out onto a piece of parchment paper.  Lightly dust parchment and rolling pin with flour.  Roll the pie dough into a 12-inch circle.  Place the apples and juices into the center.  Place the butter pieces on top of the apples.   Gently flip the edges over the apples.  Pinch the seams together as much as possible, to prevent leaking while baking.  Using a pastry brush, apply the egg wash to the dough.  Then sprinkle with turbinado sugar.  Gently pat down the apples so they are somewhat level– this will prevent the peaks from burning.

Bake for about 40 minutes, or until the crust is a beautiful golden brown and the apples are tender.  Keep an eye on the apples in the final minutes, so they don’t get too dark.  Remove from oven and let cool.  Mix the glaze to your desired consistency and drizzle over the galette when cool.  Enjoy!

Thanks for stopping by today!

Laurie

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Sour Cherry Galette with an All Butter Pie Crust via Relishing It

I wait all year long for sour cherries to come into season.  They are my absolute favorite fruit to bake with, just nudging out blueberries.  Sour cherries have such a unique flavor– that brilliant tartness which I soften with a bit of sugar.  Today’s recipe is a wonderful sour cherry galette that is perfect for capping a summer dinner on the patio.  If you can get your hands on a few baskets of sour cherries,  I can’t think of a better way to showcase them than in this dessert (or breakfast– no judging).

Sour Cherry Galette with an All Butter Pie Crust via Relishing It

I love the simplicity of the galette–there’s just something genuine about it’s rustic look.  And the fruit-to-crust ratio is perfect.  Galettes have another advantage– they’re virtually foolproof.  The crust is my go-to all purpose pie crust.  It’s an all butter crust, so there’s no shortening or lard.  I know that some folks incorporate other fats into their crust because they say it makes it a bit crispier.   However, this one is perfectly crisp,  and I try to avoid cooking with those sorts of fats.

All Butter Pie Crust via Relishing It

All Butter Pie Crust via Relishing It

All Butter Pie Crust via Relishing It

All Butter Pie Crust via Relishing It

All Butter Pie Crust via Relishing It

The trick here is to use very, very cold butter.  So cold, in fact, that most times I use frozen butter that has been run through a large box grater.  The other key here– whether it’s in a galette, pie, scones, or biscuits– is to not overwork the dough.  Yes, you still have to use your muscles a bit, but the less you work it, the better it tends to be.  My food processor gets a break when I make pie crust.  I feel more in control if I do it by hand using my pastry blender.  If the butter becomes too soft, just pop it in the freezer for a few minutes.  You get the idea.  If you haven’t made a galette before, this is a great place to start.  It’s also easy to make with fresh blueberries– just dial back the sugar to 1/4 cup.  Enjoy!

Sour Cherry Galette with an All Butter Pie Crust via Relishing It

Sour Cherry Galette with an All Butter Pie Crust via Relishing It

Sour Cherry Galette with an All Butter Pie Crust via Relishing It

Sour Cherry Galette with an All Butter Pie Crust via Relishing It

A couple of other fruit desserts you may enjoy: Blueberry Galette and Sour Cherry Hand Pies

The Recipe:  Sour Cherry Galette with an All Butter Pie Crust

(serves 4-6)

For the All Butter Pie Crust

(Makes enough for 2 galettes,  one double-crusted pie, or two single-crusted pies)

315 grams of all-purpose flour (2 1/2 cups)

2 sticks of frozen, unsalted butter (1 cup)

1 tablespoon granulated sugar

1 teaspoon kosher salt

1/2 cup, plus about 3 tablespoons ice cold water

For the Sour Cherry Pie Filling

2 cups sour cherries, pitted

1 tablespoon cornstarch

1/3 cup granulated sugar

pinch of salt

1 egg mixed with 1 teaspoon water (for egg wash)

about 1 tablespoon turbinado sugar, for sprinkling

To make the pie dough:  Pour the water into a large measuring cup.  Add a couple of ice cubes.  Set aside.  In a large bowl, whisk together the flour, salt, and sugar.  Set aside.  Using the large holes of a box grater, quickly grate the frozen butter.  Place the butter into the bowl with the flour mixture.  Using a pastry blender, quickly work the butter into the flour until the mixture resembles small peas.  Feel the butter, if it doesn’t feel very cold, you can place it into the freezer for a few minutes.  Continuing, measure out 1/2 cup of ice water (careful not to add the ice cubes) and using a rubber spatula incorporate the water into the butter/flour mixture by folding it in.  Add more water, if necessary, a tablespoon at a time.  Three tablespoons does the trick for me.  The mixture will look like a shaggy mess.  Press it together and if it sticks, but isn’t sticky– it is ready.  You don’t want it wet, but you don’t want it dry either.  Knead it together with your hands a couple of times to form a ball shape.  Divide the dough into half and wrap each half into plastic wrap.  Refrigerate for at least 1-2 hours before using.  Or freeze for months and thaw in the refrigerator.  For this recipe, you will use only 1 of the balls of dough.  Save the other one for another time.

Preheat the oven to 375°F.  In a medium-sized bowl, stir the cherries, sugar, cornstarch, and salt together.  On a large piece of parchment paper that will fit onto a large baking sheet, sprinkle a tiny amount of flour onto the paper and onto your rolling pin to help it roll out more easily.  Roll out 1 ball of pie dough into a 12-inch circle on the parchment paper.   Place the cherry mixture into the center, and carefully fold the sides over each other.  Press them together so they adhere– this will help prevent too much cherry juice from leaking when it bakes.  Gently slide the galette and the parchment paper onto a large baking sheet. Using a pastry brush, lightly paint the egg wash onto the dough.  Then sprinkle with the turbinado sugar.  Place the baking sheet into the oven and bake for about 45 minutes, or until the crust is a deep golden brown and the cherry juices are bubbling a bit and possibly oozing out.  Let cool before eating.  Keeps well in an airtight container.  Enjoy!

Thanks so much for stopping by today!

xo

Laurie

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