Can you use store bought pie dough?

Yes. However, you may have to adjust how big to roll out the dough and also the baking time. Homemade pie dough is so easy to make and it tastes incredible. I highly recommend giving it a try for the best results. It turns out so flaky, tender and delicious.

Can you omit the cornstarch?

Yes. I use jam in my Nectarine Galette recipe and it works great. You can omit the corn starch and the sugar in the filling and just use any kind of jam that you like. Cherry would work well here, or use strawberry jam , but most flavors can be used.

Can you use frozen cherries?

I don't recommend it. Frozen fruit and berries are really watery after being frozen. In a pinch, you can use frozen cherries, but be prepared that the galette will be more watery.

For the flakiest crust, try to keep the pie crust cold when working with it.

Work quickly when rolling out the dough and then filling it, so that they bits of butter in the dough don't melt. If the dough gets too warm, the crust will be flatter, the butter will leak and it won't have that flaky, tender texture.

Cherry and Apple Galette

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The tender and flaky golden brown galette filled with cherries and apples is absolutely gorgeous. It’s absolutely divine served warm with a scoop of vanilla ice cream to bring it over the top.

Author: Olga's Flavor Factory
Prep Time: 30 min, plus 1 hour chilling
Cook Time: 55 min
Total Time: 0 hours
Yield: 1 galette, about 6 servings 1x
Category: Sweets

Ingredients

Scale

Pie Crust (for a single layer crust)

Filling:

1 1/2 lbs cherries, about 4 cups
1–2 apples (1 large or 2 small), any kind of apple, peeled and finely chopped or sliced
1/4 cup granulated sugar
1 Tablespoon red wine, optional
1/2 teaspoon cinnamon
2 Tablespoons cornstarch
1/2 Tablespoon butter, chilled and finely chopped
egg wash (1 egg + 1 1/2 Tablespoons water, whisked together)

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Instructions

Make the pie crust. Shape the dough into a disc, wrapping it in parchment paper or aluminum foil and then place in the refrigerator for about an hour to chill. (You can also make it up to 24 hours in advance, keeping it refrigerated or freeze for up to 3 months.)
Preheat the oven to 375 degrees Fahrenheit.
Remove the pits from the cherries.
The apples need to be chopped pretty finely, so that they will be cooked through all the way. You can make them bigger, just slice them thinly.
In a large bowl, combine the cherries, apples, sugar, red wine, cinnamon, cornstarch and mix to combine. Set aside.
On a lightly floured surface, roll out the pie dough into approximately a 14 inch circle. Place it on top of a rimmed baking sheet lined with parchment paper.
Using a slotted spoon, scoop out the cherry and apple filling and place in on the center of the dough, mounding it slightly in the center, leaving about a 2 inch border around the edge. Leave behind all the juices that accumulate on the bottom of the bowl.
Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleat the dough.
Dot the top of the galette with the cubed butter, placing it on top of the fruit. Brush the dough with the egg wash.
Bake in the preheated oven for about 50-55 minutes.
The galette is SO good served warm with ice cream; it’s an absolutely incredible combination.

Find it online: https://www.olgasflavorfactory.com/summer-favorites/cherry-apple-galette/