Cherry Pie


 
When you have beautiful, in season cherries, it really is a shame to do anything with it other than make Cherry Pie! These cherry pies are perfectly juicy, with the right balance of sweetness, and have a tender, flaky crust. They are easy to make, can be prepared ahead, and make the perfect summer dessert. #pie #cherrypie #recipe #darkcherrypie #fruitpie
When you have beautiful, in season cherries, it really is a shame to do anything with it other than make Cherry Pie! These cherry pies are perfectly juicy, with the right balance of sweetness, and have a tender, flaky crust. They are easy to make, can be prepared ahead, and make the perfect summer dessert. #pie #cherrypie #recipe #darkcherrypie #fruitpie
When you have beautiful, in season cherries, it really is a shame to do anything with it other than make Cherry Pie! These cherry pies are perfectly juicy, with the right balance of sweetness, and have a tender, flaky crust. They are easy to make, can be prepared ahead, and make the perfect summer dessert. #pie #cherrypie #recipe #darkcherrypie #fruitpie
When you have beautiful, in season cherries, it really is a shame to do anything with it other than make Cherry Pie! These cherry pies are perfectly juicy, with the right balance of sweetness, and have a tender, flaky crust. They are easy to make, can be prepared ahead, and make the perfect summer dessert. #pie #cherrypie #recipe #darkcherrypie #fruitpie
When you have beautiful, in season cherries, it really is a shame to do anything with it other than make Cherry Pie! These cherry pies are perfectly juicy, with the right balance of sweetness, and have a tender, flaky crust. They are easy to make, can be prepared ahead, and make the perfect summer dessert. #pie #cherrypie #recipe #darkcherrypie #fruitpie
When you have beautiful, in season cherries, it really is a shame to do anything with it other than make Cherry Pie! These cherry pies are perfectly juicy, with the right balance of sweetness, and have a tender, flaky crust. They are easy to make, can be prepared ahead, and make the perfect summer dessert. #pie #cherrypie #recipe #darkcherrypie #fruitpie
When you have beautiful, in season cherries, it really is a shame to do anything with it other than make Cherry Pie! These cherry pies are perfectly juicy, with the right balance of sweetness, and have a tender, flaky crust. They are easy to make, can be prepared ahead, and make the perfect summer dessert. #pie #cherrypie #recipe #darkcherrypie #fruitpie
When you have beautiful, in season cherries, it really is a shame to do anything with it other than make Cherry Pie! These cherry pies are perfectly juicy, with the right balance of sweetness, and have a tender, flaky crust. They are easy to make, can be prepared ahead, and make the perfect summer dessert. #pie #cherrypie #recipe #darkcherrypie #fruitpie
When you have beautiful, in season cherries, it really is a shame to do anything with it other than make Cherry Pie! These cherry pies are perfectly juicy, with the right balance of sweetness, and have a tender, flaky crust. They are easy to make, can be prepared ahead, and make the perfect summer dessert. #pie #cherrypie #recipe #darkcherrypie #fruitpie
When you have beautiful, in season cherries, it really is a shame to do anything with it other than make Cherry Pie! These cherry pies are perfectly juicy, with the right balance of sweetness, and have a tender, flaky crust. They are easy to make, can be prepared ahead, and make the perfect summer dessert. #pie #cherrypie #recipe #darkcherrypie #fruitpie

Hi Hi! I am currently sitting on my butt on a plane somewhere over the middle of America, on my way back to NYC after an amazing few days in Yakima Valley, Washington. I was super stoked to be asked to attend this year’s cherry harvest with Domex Superfresh Growers - they hosted myself and a bunch of bloggers in Yakima, where we visited their orchard and factories (I popped some photos at the end of the post!), and got to learn all about their company and how they process their fruit. We toured the orchards, picked some cherries for ourselves, and then were given an amazing tour of their production facility. Each year they produce 60 million pounds of cherries - their factory is able to handle 45,000 cherries per MINUTE. The process is so amazingly streamlined, from the picking of the fruit to the shipping out from the factory, and I learnt so many interesting things and met so many amazing people! Yakima Valley is insanely beautiful and actually reminded me a whole lot of home - the town I am from in New Zealand has similar geology (I was nerding out), the same horticultural focus and produces the same things - hops, tree fruit and wine, so it was so nice to be surrounded by all these things so far away from home. 

To celebrate the trip and the cherry harvest, I have teamed up with Superfresh Growers to bring you this cherry pie recipe! I originally had something fancy and intricate planned with the fruit, but the second a giant box of the two-bite cherries showed up on my doorstep, I took one bite and knew that they were destined for pie. You really can’t beat a pie made with beautiful fresh fruit - all you need is a touch of sugar and starch, and the fruit really does shine through. The two-bite cherries really are that - big and juicy and perfect for pie. 

I kept things super simple with this pie, which I like to do when I have amazing produce, and fancied things up a little with the pie lattice instead of an intricate recipe. I have a few vintage pie tins I have been dying to use for the longest time, so instead of making one big pie I opted for four smaller pies. This recipe makes enough for four smaller 7” pies, or you can use it to make two regular 9” pies instead, whatever you feel like. I got the pie tins on Ebay - from what I saw the 7” size is a fairly standard size for vintage pie tins, so they shouldn’t be too hard to get hold of if you wanted some of your own (Looks like Amazon has them too). Cherry pie is definitely one of my new favorite things - it really is the taste of summer. Whether you go all out with fancy pie lattice or just keep it simple - it’s going to taste bomb either way. 

A few wee tips:

  • I used vintage pie tins to make these which I got on ebay - they were 7 inches across. This recipe makes four 7" pies. I measured the volume, and if you wanted, this recipe would also make 2 x regular sized 9 inch pies.

  • I love using tapioca starch in pies as it makes a super smooth filling that isn't gluey or goopy. If you don't have any, I would suggest you get some rather than substituting with corn starch - they behave differently.

  • I actually divided all the filling ingredients into four and mixed them up just before I put the lattices on each pie, because I didn't want the sugar to pull the moisture out of the fruit as it sat, meaning that the last pie would be much juicier than the first, and the starch may not distribute evenly, leading to a difference in texture of the cooked pie.

  • I made the pies the day before I baked them and stored them in the fridge overnight before baking. The only reason I did this was because a giant rain storm came in as I was shooting and I lost my light. 30 mins in the fridge (which is what I have included in the recipe) is fine!

  • The two-bite cherries from Superfresh were exactly that - they take two bites, so I chopped them in half before making them into the filling, as large cherries can mean that they don't pack in well, and spaces between filling can lead to all sorts of pie flop problems. If your cherries are smaller and pack well, then you may not need to chop - before you mix them with the other ingredients, pour them into your pie dish and check!

  • I used cutters for the cut-outs - These are the flowers, and I have a couple of leaf sets, including these and these

  • Make the pie dough in two batches. If you make it as one large batch you run the risk of your butter getting too hot, and overworking the dough. Making it in two batches reduces this risk.

  • I like to cut all the strips for lattices at the start, and then use the last pie to use up all the extra strips in an uneven lattice (the one with the cut-outs), but if you like then you can definitely cut them as you go. I store them on a baking sheet lined with parchment paper until I am ready to use them.

 

 

Cherry Pie

- Makes four 7 inch pies, or 2 9 inch pies -

Pie Dough
5 cups (750g) Flour
Pinch of Salt
4 tsp (16g) sugar
4 sticks (450g) cold unsalted butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar

Filling
1800g two-bite cherries, pitted and cut in half (1800g is the pitted weight)
120g tapioca starch
500g raw sugar
1 tsp vanilla bean paste
1/2 tsp salt

Egg wash - 1 egg whisked with 1 Tbsp water
Raw / turbinado sugar to finish (optional)

 

- PROCESS -

PIE DOUGH

Note: I find it easiest to make the pie dough in two batches, to help keep the ingredients cold. You can make up the ice/water/apple cider vinegar mixture and use it for both the batches, but divide the other ingredients in two and make it one batch at a time. (2 1/2 cups flour, pinch of salt, 2 tsp sugar, 2 sticks (125g) butter)

Place flour, sugar and salt into a large bowl. Combine ice, water and cider vinegar in a bowl and set aside. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Remember that the dough will hydrate more as you rest it, so you don't want it to be wet and sticky at this stage. Squeeze together with your fingertips to make a homogenous dough. Pat the dough into a rectangle, and wrap tightly in plastic wrap. Repeat with the second half of the ingredients. Place your dough rectangles in the fridge for at least a few hours, preferably overnight.

Remove one rectangle of dough from the fridge, unwrap, and place on a lightly floured surface. Divide into four equal pieces (if you are making two large pies, divide into two). Working with one piece at a time, roll out until slightly larger than your pie pan, and approximately 1/8 (3mm) in thickness. Line your pie pan, leaving some overhang. Place in the fridge until ready to fill. Repeat with the remaining three pie pans.

Roll out the second rectangle of dough to a large rectangle, 1/8" (3mm) in thickness. Cut your desired tops for the pies - I did a range of thicknesses of lattice strips for one pie, equally sized strips cut with a fluted cutter for another, equal sized thin strips for a double strip lattice, and some thin strips which I made into a braid to line the rim of one of the pies. I then pressed the scraps back together, rolled out, froze the dough briefly and used that to make the cut-outs. I prefer to make all the lattice strips and decorations for the top at the beginning and then go from there, but if you like you can cut off pieces of dough as you work on each lattice. 

FILLING AND ASSEMBLY

Note: If I am making individual pies with intricate lattices, I prefer to mix up the filling for each pie separately so that the cherries don't sit in the sugar and starch for too long while I am latticing each pie. I have found that if this happens the starch can be unevenly distributed, leading to fillings with different textures. For four pies, each pie would have 450g fruit, 30g tapioca starch, 125g sugar, 1/4 tsp vanilla, and a pinch of salt. 

Remove one lined pie pan from the fridge. In a small bowl, combine a quarter of the filling ingredients (see above for quantities), mix until well combined, then transfer to the lined pan. Top with desired lattice, leaving the lattice overhanging - it trims up best if it is chilled. Transfer to the fridge while you repeat the process to assemble the other three pies. 

Once you have finished decorating the pies, Remove them from the fridge one at a time, and, using a sharp knife or sharp pair of kitchen scissors, trim the bottom crust and top crust so that they are flush with the edge of the pie pan. Press down lightly to ensure the top and bottom crusts are secured. Return the pies to the fridge to chill for a further 30 minutes. 

While the pies are chilling, preheat the oven to 425˚f / 220˚c. Brush each pie lightly with egg wash, and sprinkle with additional raw sugar. Transfer to a baking sheet (you may need to bake these in two batches depending on the size of your oven - they may leak so make sure there is a sheet underneath them. See how many you can fit before egg washing). 

Bake at 425˚f / 220˚c for 20 minutes, or until the pastry is set and beginning to go golden. Reduce the temperature 375˚f / 190˚c, and bake until the pastry is deeply golden brown and the filling is bubbling. Check after 15 minutes and cover with foil if necessary, I found 20 minutes at 425˚f and then 15 minutes uncovered at 375˚f, then 15 minutes covered with foil at 375˚f worked for me, but whether you need to cover it or not depends on your preference for pastry, and your oven. Check on it and cover if needed! 

Remove from the oven and allow to cool completely on a wire rack before slicing and serving warm or at room temperature with whipped cream or ice cream. 

When you have beautiful, in season cherries, it really is a shame to do anything with it other than make Cherry Pie! These cherry pies are perfectly juicy, with the right balance of sweetness, and have a tender, flaky crust. They are easy to make, can be prepared ahead, and make the perfect summer dessert. #pie #cherrypie #recipe #darkcherrypie #fruitpie
When you have beautiful, in season cherries, it really is a shame to do anything with it other than make Cherry Pie! These cherry pies are perfectly juicy, with the right balance of sweetness, and have a tender, flaky crust. They are easy to make, can be prepared ahead, and make the perfect summer dessert. #pie #cherrypie #recipe #darkcherrypie #fruitpie
When you have beautiful, in season cherries, it really is a shame to do anything with it other than make Cherry Pie! These cherry pies are perfectly juicy, with the right balance of sweetness, and have a tender, flaky crust. They are easy to make, can be prepared ahead, and make the perfect summer dessert. #pie #cherrypie #recipe #darkcherrypie #fruitpie
When you have beautiful, in season cherries, it really is a shame to do anything with it other than make Cherry Pie! These cherry pies are perfectly juicy, with the right balance of sweetness, and have a tender, flaky crust. They are easy to make, can be prepared ahead, and make the perfect summer dessert. #pie #cherrypie #recipe #darkcherrypie #fruitpie

Thank you so much to Superfresh Growers for sponsoring this post and for having me for the most amazing trip to Yakima Valley! All opinions are my own. 

Chocolate Macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling


 
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron

Hiiii! How on EARTH is is July tomorrow? I swear it was just Christmas? I have been a little preoccupied around here - shooting christmas content for a magazine, which was super fun but took up a fair whack of time, particularly as I had to do the whole lot in my counter top oven. I'm not the best with pressure (highly strung / just a stresser in general) so I will be stoked once it is all submitted. I can't wait to share when the time come. We also just got new foster kittens! They are super cute, but full of worms. I've dealt with more poop in the last week than I have in a very, very long time. Who knew so much wormy poop could come out of such tiny little babies! It's gross, but all part of the fostering process. Thankfully they seem to be feeling better, so hopefully all the shitty problems clear up and I can snuggle them without having to hold my nose very soon! 

Just popping by to share this month's macaron recipe! I am sure nobody else is invested in this whatsoever, but I love the fun wee challenge of coming up with a new flavour combo each month. Jase came around this morning and we made these guys - things have been so hectic we were lucky to squeeze it in on the last day of the month!

We kept things pretty simple this time and went for a black forest inspired situation with a dark chocolate macaron with a cherry filling - chocolate shell, silky chocolate swiss meringue buttercream, and a cherry compote. Cherry season is in full swing here now, so it only made sense to incorporate them somehow! I love the combination of cherries and chocolate - we kept the compote simple to really let the flavour shine through. Happy end of June! 

A few wee tips:

  • All my Mac tips are here! The chocolate macaron shells can be a little finicky, particularly in the humidity, but I promise they are worth the effort! 
  • Ideally the cherry compote will chill overnight, but if you are in a pinch, you can spread it onto a quarter sheet pan, place a piece of plastic wrap over the surface, and pop it in the freezer until cold. 
  • You will have some Swiss Meringue Buttercream left over - you can either half the recipe if you don't want this, or it keeps super well in the fridge if you wanted to use it for another project. I find that making half a batch of buttercream can be a little tricky, depending on your mixer. Plus I think if you're going to go to the effort you might as well make lots to use again! 
  • Good quality cocoa powder makes a difference! 
 

 

Dark Chocolate Cherry Macarons

- Makes about 24 macarons -

Chocolate Macaron Shell
170g ground almonds
270g powdered sugar
20g cocoa powder
180g egg whites, at room temperature
160g white sugar

Cherry Filling
600g cherries, stemmed and pitted
100g white sugar
1/2 tsp vanilla bean paste
pinch salt

Dark Chocolate Swiss Meringue Buttercream
1/2 cup (123g) egg whites, or 4 large egg whites
1 cup (200g) granulated sugar
1/4 tsp kosher salt
455g (16oz, or four sticks) unsalted butter, cold and cut into small pieces
1 Tablespoon pure vanilla extract
250g dark chocolate
1/4 cup (25g) dutch process cocoa

 

- PROCESS -

MACARON SHELLS

Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle. 

Sift together the ground almonds, cocoa powder, and powdered sugar into a medium bowl. Sift again to ensure there are no large clumps.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Continue to whip until the meringue forms stiff peaks (there is a good example here). 

Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture. 

Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.

Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly. 

Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth. 

Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity. 

About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven. 

Bake for 18-22  minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that! 

Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.

If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper. 

Store cooled macarons in an airtight container until ready to use. 

CHERRY FILLING

Place all of the ingredients into a medium saucepan. Heat over medium - high heat, stirring frequently, until the mixture comes to the boil. Turn down the heat slightly and continue to cook for 15 minutes, until the cherries are soft and the mixture is starting to reduce. Transfer to a jar and allow to cool completely. Using a stick blender or high powered blender, blend until nearly smooth. Store in the fridge until ready to use. 

DARK CHOCOLATE SWISS MERINGUE BUTTERCREAM

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.

While the buttercream is mixing, melt the chocolate in a small heatproof bowl in 30 second increments in the microwave. Set aside to cool slightly. 

Once the buttercream has finished mixing, and is smooth and silky, add in the cooled chocolate, and sift in the cocoa. Mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air. Transfer to a piping bag fitted with a small french star tip. 

ASSEMBLY

Place the cherry compote into a small piping bag fitted with a round tip. Pair up each macaron shell with another of an equal size. Pipe a ring of buttercream on one half of the shell, then a blob of the compote in the middle. Place the second shell carefully on top. Repeat with the rest of the macarons. Macarons are best chilled overnight to allow the flavours to meld, but can also be eaten immediately. 

 

Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron

Mini Cherry Galettes


 

I've never really been a home made fruit pie girl until recently. And I don't know why. Its not that I didn't like them, maybe I just didn't appreciate them enough. I can happily say that I am now a changed lady! Nine times out of ten there is a block of dough in my freezer, and because I tend to go nuts at the greenmarket every time I go and buy EVERY sort of fruit ever, pies have become a semi regular thing in our house. 

Even easier than pies, but still great for using up dough, is wee galettes! You literally just throw whatever fruit you would like in them, fold them up and bake them until they are golden brown and delicious! We have had a couple of types this week, but the cherry ones were our fave so far! I can imagine that there will be many more to come this summer. They are super easy to take places as they are less awkward to transport than a pie, and can definitely be made ahead and either warmed up, or eaten cold. 

The pastry I use is one that is adapted from four and twenty blackbirds pie book, AKA the best book about pies I have ever read. Its amazing, super versatile, and is great if you want to make a lattice or braid, as the dough is really easy to work with. They use a little apple cider vinegar in their crust, which gives it the most lovely tenderness and flavour. You can totally use any fruit here, and fill them a little more/less than I have. I sweetened each one individually as I went so that I wasn't left with a bowl of fruity sugar syrup (all the best bits) and all the nice flavour and juice ended up in the galettes. 

The pastry is best made a day ahead but if you are in a pinch you can rest it in the fridge for two hours or so. I like making a big batch and wrapping it up into portions and freezing it so its always on hand ready to go for when I overcommit to fruit! 

Make sure you keep everything super cold! If the pastry gets too soft, just throw it back in the fridge to warm up. I normally work on two at a time, and keep the unrolled pastry and finished unbaked galettes in the fridge to prevent everything getting too sticky. I also like to rest the galettes in the fridge for 10 minutes or so before baking them to help them hold their shape. 

 

 

Mini Cherry Galettes
- Makes six 4 inch galettes -

All-butter pastry (From Four and Twenty Blackbirds pie book)
1 1/4 cups (155g) Flour
Pinch of Salt
1 tsp (4g) sugar
1 stick (113g) cold butter, cut into cubes
1/2 cup (120ml) cold water
1 cup ice
2 Tbsp (30ml) Apple cider vinegar

Egg wash
1 egg yolk
1 Tbsp (15ml) cream

Filling
3 cups cherries, pitted and halved
Sugar, for sweetening (raw or granulated is fine) 

 

- PROCESS -

PASTRY

Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. With a pastry blender, working quickly, cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 6 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into a rectangle and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight. 

ASSEMBLY

Preheat oven to 375f/190c. Line a baking tray with parchment paper. Remove pie dough from the fridge. Unwrap and place on a floured work surface. Cut the dough into six equal pieces. Return all pieces of dough you are not working with to the fridge so that they do not warm up.

Using a rolling pin, roll each piece of dough into a circle roughly 5 inches in diameter. Feel free to adjust the pastry thickness to your liking - ie if you like more dough and less fruit leave it slightly thicker. Place approximately half a cup of cherries into the middle of the round of dough, leaving about an inch around the edge. Add a small amount of sugar to sweeten to taste (I used approximately a teaspoon for each)  Carefully fold up the edges of the circle, leaving an opening in the middle where the filling is. (dont worry if this gets a little messy/looks a little rough, it adds to the rustic charm!) Once each galette is assembled, place it on the prepared tray to rest in the fridge until baking time. Once all are completed, rest in the fridge for an additional 10 minutes.

Whisk together cream and egg yolk in a small bowl. Bring tray of galettes out of the fridge, and brush each one with a small amount of egg wash. Sprinkle with granulated or raw sugar if desired.

Bake for 30 minutes at 375f, then reduce the oven temperature to 350f/180c and bake for a further 10 minutes or until the galettes are golden brown in colour and the fruit juices are bubbling. 

Serve warm or cold! They are amazing with a scoop of ice cream.