Subj : 2/20 Nat Cherry Pie Day 5
To   : All
From : Dave Drum
Date : Sun Feb 19 2023 05:29:25

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jammy Cherry Galette
 Categories: Pastry, Pies, Fruits, Desserts, Citrus
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
  2 1/4 c  A-P flour
      1 tb Sugar
      1 ts Kosher salt
     12 tb Unsalted butter; diced,
           - chilled

MMMMM--------------------------FILLING-------------------------------
      2 lb Cherries; stemmed, pitted,
           - halved
    1/3 c  Dark brown sugar; more for
           - sprinkling
      3 tb Cornstarch
      1 tb Fine grated lemon zest
      1 tb Fresh lemon juice
    1/2 ts Kosher salt
    1/2 ts Vanilla extract
      2 tb Milk
      1 lg Egg
 
  MAKE THE CRUST: In a large bowl, whisk together the
  flour, sugar, and salt. Using a pastry blender or your
  fingers, work the butter into the flour mixture until
  pea-size crumbs form. Gradually add 6 tablespoons of ice
  water, mixing continuously, until you have a cohesive
  dough with visible flecks of butter. Flatten into a
  disk, wrap in plastic, and chill for at least 1 hour.
  
  MEANWHILE, MAKE THE FILLING: Position a rack in the
  center of the oven and set @ 400ºF/205ºC. In a bowl,
  toss together the cherries, sugar, cornstarch, lemon
  zest, lemon juice, salt, and vanilla and set aside.
  
  In a small bowl, whisk together the milk and egg; set
  aside.
  
  On a floured work surface, use a rolling pin to roll the
  dough into a round measuring 12" in diameter and 1/4"
  thick.
  
  Transfer to a parchment-lined rimmed baking sheet. Mound
  the cherries and their juices in the center of the
  dough, leaving a 2" - 3" border of crust. Pleat the
  dough in a circular fashion to surround and partially
  cover the fruit, leaving a 5" window of fruit exposed.
  Using a pastry brush, paint the egg wash over the top of
  the dough, then sprinkle with brown sugar.
  
  Turn the heat to 375ºF/190ºC and bake, rotating halfway
  through cooking, until the crust is golden brown and the
  fruit is bubbling, about 50 minutes. Cool before cutting
  into wedges.
  
  Yield: 6 servings
  
  By: Fatima Khawaja
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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