It's a happy day in July when Patterson's Fruit Farm calls asking if I'd like to order 10 lbs. of pitted sour cherries again this year. Given my obsession with sour cherries, my answer is always a resounding yes! It's a shame sour cherry season is so brief given how utterly delicious they are, especially in pies and jams. As their name indicates, they are tart, perhaps too tart to eat as is, although my aunt Blanka would argue that point. It was the only way she would eat them.
I picked up my bucket of cherries last Friday with the intention to make a simple crisp to feature on this blog. That plan got derailed when I came across an unusual pie dough recipe. It's an old recipe from Gourmet Magazine containing only 4 ingredients: flour, butter, salt, and cream cheese. There's no ice water or liquid of any kind to toughen the dough, and uses the food processor to do all the work for you. How could I not try this???
It's plain to see, this recipe did not disappoint. The dough was ridiculously easy to make and handle. It was the consistency of play dough, and baked up golden brown, tender, and full of flavor. I could detect a slight tang from the cream cheese, but my husband could not. It was a great success, and I'm tempted to never make traditional pie dough again.
I hope you will give it a try and let me know what you think.
sour cherry galette
- 1 cup all purpose or gluten free flour
- 6 T. butter, cold and cut into small pieces ( I put mine in the freezer)
- 4 oz. cream cheese, cold and cut into pieces
- pinch salt
Add flour and salt to the bowl of a food processor fitted with the steel blade. Distribute the butter and cream cheese over the flour. Pulse until the mixture just begins to come together. Remove from the bowl onto a clean work surface and using your fingers, press into a round disc. Wrap in plastic and chill for 1 to 2 hours before using.
- 3 cups sour cherries
- scant 1/2 cup sugar
- 3 T. cornstarch
Gently toss together fruit, sugar, and cornstarch in a bowl. Allow to sit for a few minutes. Drain the juice into a small saucepan. Bring to a boil on low heat, mixing constantly until thickened. Mix into reserved cherries and set aside.
Preheat oven to 400F. Line a rimmed baking sheet with parchment paper.
Remove pastry from the refrigerator and place onto a lightly floured surface. Roll out to a 12 inch round. Pile the cherry filling onto the pastry, leaving a border of 1-1/2". Gently fold the pastry over the fruit, pleating as you go along. Brush pastry with an egg wash (whole egg mixed with a fork)
Bake until the crust is golden and the filling bubbles, 35 to 40 minutes. It took 38 minutes in my oven. Cool on a wire rack before slicing. Serve with ice-cream or creme fraiche if desired.
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