Summer has finally arrived here on the Sunshine Coast! I am supremely grateful for all the rain “Junuary” brought for my garden, veggies, and rain barrel, but am happy to be able to have all the doors open wide and feel the breeze across my arms as I type.
Everything seems to be ripening earlier this year, including the cherries that loaded down my man’s grandparent’s tree. We got the call one day.. “they’re ready!” and off we went to pick 30 lbs of fresh, tree ripened cherries. I monkeyed my way up and balanced precariously on the fence to pick as many as could fit in my bucket (and in my mouth).
I love eating cherries fresh, but I really wanted to try making a cherry pie… buuuuuuut pie dough isn’t my forte (yet) so I opted for a galette instead. It’s like a rustic pie and shows off the beauty of the fruit so well!
I can’t wait to re-create this in all it’s peachy and blueberry glory when I can get my hot little hands on some.
Oh and don’t forget the ice cream. 🙂
Happy baking!
If you liked this recipe you are going to love these ones!
Traditional Plum Spelt Cake (Zwetschgenkuchen)
Apricot Quark Cheesecake
Strawberry Topped Chocolate Torte
Cherry Spelt Galette
Ingredients
Pie Dough
- 1 1/4 cups organic all purpose, unbleached spelt flour (also known as white spelt flour)
- 1/4 tsp baking powder
- 1 tbsp brown sugar
- 1/4 tsp sea salt
- 1/2 cup cold butter
- 1/2 tbsp apple cider vinegar
- 4 tbsp ice water
Cherry Filling
- 5 cups cherries pitted and halved
- 1/3 cup brown sugar
- 1 tbsp lemon juice
- 1/8 tsp almond extract optional
- 1/4 tsp sea salt
- 1 egg + 1 tbsp water beaten together for egg wash
- sugar for dusting the pastry with before baking
Instructions
To make the spelt pie pastry
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In a large bowl, mix together the flour, baking powder, brown sugar and salt. Cut the butter into the dry mixture and mix with a pastry blender until the pieces of butter are the size of peas.
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Mix the apple cider vinegar and water together, then drizzle over the dry mixture. Mix and fold with a large fork and add additional cold water if needed until the mixture clumps together.
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Turn out dough onto a lightly floured surface and gently shape with your hands into a disk. Wrap in wax paper and chill in the fridge while preparing the filling and heating up the oven.
To make the cherry filling
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In a medium bowl, mix the pitted and halved cherries, brown sugar, lemon juice, almond extract (if using) and salt. Toss to combine.
To assemble the galette
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Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
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Lightly flour a work surface or pastry mat and roll the dough out to a 12-inch round.
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Place dough onto the parchment lined baking sheet. Place the cherry filling into the middle of the dough, leaving a 2-inch border. Fold and pleat the edge up around the filling. Brush the dough with egg wash and sprinkle with sugar.
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Bake for 10 minutes, then reduce heat to 375 degrees F and bake for an additional 30 minutes or until crust is golden brown. Let cool slightly before serving.
Recipe Notes
Pie dough can be made ahead of time and/or stored in the freezer until you are ready to bake!
