I am not a pie person. Give me a pumpkin pie and I’ll scrape the filling and leave the crust. Give me and apple pie and… well, I’ll pass. So when Rebe suggested that I put a pie of sorts on the blog, I was wary. Not my thing. Thanks, but no thanks. But despite my stubbornness, after her suggestion I found myself daydreaming about pies. Berry handpies and strawberry tarts. Then, an idea. Cherries. Roasted to plump goodness and tucked away alongside balsamic in a pie crust. Heck. Yes.
So I got to work. My hands were stained red for two days from pitting cherries, and it was totally worth it. The cherry galette itself came together in minutes. That’s the thing people don’t realize about galettes — besides the crust needing time to chill, they are remarkably quick & easy to make.
And for this non-pie-lover, I ate three slices in two days and loved every minute of it. That’s saying something 🙂
How to make a balsamic cherry galette
This cherry galette is essentially an open-faced pie. You simply make the crust, then the filling, and form it on a baking tray. So easy, right? Right! Here’s how to make a balsamic cherry galette:
Make the pie crust — Throw all the crust ingredients into a food processor and pulse until combined. Wrap the dough in plastic wrap, then let that hang out in the fridge while you prep the cherry filling.
Prep the cherry filling — Toss together the pitted cherries, flour, sugar, and salt. In a separate bowl, combine the cornstarch, vanilla, and balsamic vinegar (this makes a sort of slurry that helps thicken up the filling as it bakes). Then mix everything together.
Assemble and bake the galette — Roll the chilled dough into a large circle, then pour the cherry filling in the middle. Make sure to leave a border around the edge so you can fold the edges of the pie dough over! Brush the edges of the dough with cream or milk, then sprinkle with sugar. Bake the balsamic cherry galette until the crust is golden brown.
How to store balsamic cherry galette
Just like a fruit pie, you can keep this balsamic cherry galette on your countertop for up to a week. Just make sure to keep it covered with foil so no flies are attracted to it! This galette heats up well in the microwave and tastes ah-mazing with a scoop of ice cream on top, I’m just saying.
1/2 cup cold unsalted butter, cut into small pieces
4 to 5 tablespoons ice water
milk, for brushing
turbinado sugar, for sprinkling
For the filling
1 pound cherries, pitted
1/4 cup medium brown sugar
2 tablespoons flour
1/2 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon vanilla
1 teaspoon cornstarch
Make the crust
Add all of the dry ingredients into a food processor. Pulse a few times to mix everything together. Add in the butter and pulse until only pea sized pieces remain. Drizzle in 4 tablespoons of water and pulse again.
Remove from food processor and fold a few times until the dough comes together. Quickly shape the dough into a flattened disk, wrap in plastic wrap, and place in fridge to cool for at least 30 minutes, but up to 1 day.
Assemble the pie
Preheat oven to 400°F. Line a large cookie sheet with parchment paper and set aside.
In a large bowl, combine the brown sugar, flour, and salt. Toss in the cherries. In a small bowl, combine the balsamic vinegar, vanilla, and cornstarch, whisking until the cornstarch is completely dissolved. Pour over the cherries and mix to combine.
On a floured work surface, roll the chilled dough into a 15 inch circle. You’re looking for rustic, so if the edges crack slightly, that’s good!
Transfer the dough onto the lined cookie sheet. Pour the cherry filling into the middle, leaving a 3 1/2 inch border around the dough. Carefully fold the dough up and over the cherries, then brush the dough with whole milk or cream and sprinkle with turbinado sugar.
Bake for 25 minutes, then allow to cool slightly before serving!