Sadly, was disappointed. Too much lemon, was overpowering, and it barely tasted like a cherry filling. Maybe I'm just not a fan of the texture of cooked cherries, but the filling just kind of tasted like wet cherries with too much lemon flavor. Perhaps Blackberrygirl made the point; it didn't have a nice mouth feel. Agree with Carolfitz that the Pillsbury crust really didn't help - I'm usually a big fan of these, but I guess the whole recipe just needed more of a lift in flavor, and some coming from the pie crust would have helped. Also got soggy. Bummed...it certainly is easy, once you get past the tedium of pitting the cherries...
Fresh Cherry Galette
The galette looks and sounds fancy, but with its free-form shape, it's ridiculously easy. Rainier cherries have pale, creamy flesh and are larger and sweeter than Bing cherries. If you opt for another variety, add an extra tablespoon of sugar.
More From Cooking Light
Total: 1 Hour, 11 Minutes
- Calories: 227
- Fat: 8.9g
- Saturated fat: 3.8g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 0.6g
- Protein: 2.3g
- Carbohydrate: 38g
- Fiber: 1.9g
- Cholesterol: 4mg
- Iron: 0.3mg
- Sodium: 177mg
- Calcium: 12mg
- 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
- 1. Preheat oven to 400°.
- 2. 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.
- 3. 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.
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