I love cherry pie, I’ve discovered a quick and easy way to make a pie. The great thing is you don't need any fancy pie dish.
I have always wanted to make a pie from scratch and always thought it was complicated. Then I discovered a free form pie called a Galette - a french term for a rustic pie filled with sweet or savoury fillings and baked flat on a sheet or tray. Don’t confuse this galette with the buckwheat crepe from Brittany.
You can add your own touch by adding other fruit. If you make the pastry dough the day before then you could have dessert ready to eat in 40 minutes. My recipe makes two small galettes to serve 2 with 4 pieces or make one large one. The dough makes 2 medium dough balls. The great thing is you don't need any fancy pie dish. Delicious served with ice cream.
Ingredients Pie Crust (makes 2 medium pies / dough balls)
- Plain Flour or Spelt Flour – 350g / 2.5 cups US approx.
- Unsalted butter – 250g / 2.2 sticks
- Chilled Water – 150ml / 2/3 US cup
- Sugar – 1 tsp (optional)
*leave the salt out if you are using salted butter
*could add a teaspoon of sugar if you wanted a slightly sweet pie crust but I prefer it without.
- PREHEAT oven 180˚C fan, 200˚C
- MIX flour and chilled cubed butter in a stand mixer with the paddle attachment on low or with an electric handheld beater until it resembles crumbs.
- ADD chilled water a little at a time until the pastry combines and starts forming a ball. This might take at least 5 minutes. If your dough looks too wet to handle add a small amount of flour. Make sure you only add a little
- SPRINKLE flour on your hands, bench or pastry mat and form a ball.
- DIVIDE into 2, if making smaller galettes.
- FLATTEN into a round disc and cover with plastic wrap.
- CHILL in the refrigerator overnight or 45mins if you're wanting to use the same day. The dough will last 5 days in the refrigerator.
- ROLL pastry after 45 minutes, between two layers of baking paper until you have a larger disc, approx. a dinner plate size 20-23cm. Don't worry if it's not perfect it's not meant to be.
- SPOON your cherry filling in the centre leaving a 2cm border around the edge.
- FOLD over pastry edge and press the edges onto each other.
- SPRINKLE with sugar + add an optional egg wash first if preferred.
- BAKE on a lined baking tray for 30 - 40mins until golden brown.
Ingredients Cherry Filling
- Fresh or frozen (then thawed) pitted cherries – 400g / 2.85 US cups approx.
- Castor Sugar – 30g / 2.5 tbsp /1/8 US cup
- Cornflower – 1 tbsp
- Lemon Zest – 1 tsp
- Juice from cherries or water – 50ml/ 1/2 US cup
Method Cherry Filling
- ADD to a small saucepan, water or cherry juice, sugar, cornflour and lemon zest.
- WHISK to make sure there are no lumps of cornflour
- PLACE pan over a medium heat and boil for 3 minutes until the sauce is thick.
- ADD drained cherries to the thickened sauce and stir until all the fruit is coated.
- SPOON the filling into the prepare pie crust.
- FOLD over the sides of the pie crust, sprinkle with castor sugar
- BAKE in preheated oven 180˚C fan for 30-40mins or until golden brown
- Prepare a few days ahead of time and leave in the refrigerator