Saturday, July 1, 2017

Cherry Galette With Cookie Butter

























A recipe for cherry pie. Have I really never made one? I never had. Is there anything more American than a golden, woven, flaky cherry pie? Probably a golden, woven, flaky apple pie. That's really probably far more American than cherry pie, albeit not as red. And to be fair, I've never made a cherry pie until this week. But to me there is nothing mentally as gingham-and-bunting as a cherry pie. Nothing looks better on a picnic blanket, nothing smells as good coming straight from the oven, and nothing reminds me more of George Washington than a big old cherry pie. Canned filling doesn't count and tart cherries should be used if at all possible - sadly, living in the hot, humid, American South as I do, sweet cherries were the only ones to be found. Still, they make a dang good pie.


"Can she bake a cherry pie, Billy boy, Billy boy?


Can she bake a cherry pie, charming Billy?"


I once memorized every single verse of that ridiculously long folk-song and liked to test my homemaking capabilities by whether or not Billy's mother (presumably the song's writer?) would find me making the cut or not. I don't think I ever met with her approval.


Y'all know how much I don't like messing with pie crust. I wish I loved it because I love the way that you can decorate a pie and make it look beautiful and trendy or rustic and hipster. But the step of making enough dough for a double pie crust (or a single crust + decoration) is just a bit much for my patience. That's where galettes come in. A galette is the lazy woman's answer to a pie. No pie pan involved, no double crusts. One just rolls out a single crust, spreads a prepared filling in the center, accordion-folds the edges toward the filling, and then shoves it in the oven to presumably forget about it until the buzzer dings. They are basically fail-proof and (as long as you've precooked your filling in some fashion) never suffer from the dreaded "soggy-bottom." For this galette, grab some speculoos cookie butter and spread it thin. The subtle spice of speculoos pairs gently with the subtle spice of cherries (am I alone in thinking there's an almost cinnamon undertone to cherries?). The only hypothetical danger would be a over-abundance of moisture due to the cookie butter + juicy cherries. To circumvent this, the recipe calls for grilling the cherries on a pan on the grill. If you don't have a grill handy, a similar effect can be achieved by roasting them in the oven on 400 degrees F. for ten minutes. Grilling cherries just seemed far more in keeping with the Fourth of July which holiday inspired this whole project to begin with. I recommend letting your galette cool completely to avoid further enhance the flavors, the serving in a big, generous wedge with a scoop of vanilla ice cream. The pie crust recipe used here is the same as in my rant about Paul Hollywood because believe me: this is absolutely the only crust recipe I ever use. I'm including it again as part of this recipe so you don't have to go link-following. A note on the cookie butter: though you may be able to find it at your (nicer) local grocery store somewhere near the produce section (don't ask me why they don't put it with the peanut butter), it would probably be much simpler if you just ordered it online. That way you don't get started on a crazy wild goose-chase involving a dozen stores and no cookie butter. Amazon Prime, babes.

Anyway. Happy fourth of July, friends! I hope that whatever you bake (this galette, something else) that it is eaten in peace with a crowd of favorite people under a sky of stars and fireworks. What else is independence for?





Cherry Galette With Cookie Butter
one galette, serves 6-8


(for the crust)


2 cups all purpose flour

1 Tablespoon sugar
1/2 teaspoon salt
3/4 cup cold butter, cut into small chunks
1 egg, lightly beaten
2-3 Tablespoons ice cold water
1 Tablespoon white vinegar

(for the filling)
1/2 cup Biscoff cookie spread
1/2 teaspoon ground cinnamon
1 Tablespoon coconut sugar (regular sugar may be used)
1 Tablespoon olive oil
2 cups pitted cherries, halved

1.) In a large bowl, whisk together dry ingredients for the crust. With only your very fingertips, cut in the butter until your mixture resembles coarse crumbs.
2.) Mix together egg, vinegar, and two Tablespoons of the ice water in small measuring cup. Make a well in the center of your dry mix and then mix together quickly with a wooden spoon. Add remaining water if necessary. Wrap in plastic wrap and chill for an hour before using.
3.) Meanwhile, toss your cherries with the cinnamon, sugar, and olive oil. Spread flat on a grill pan (or if using the oven, on parchment-lined baking sheet) and grill (roast) for 8-10 minutes or until tender and caramelized.
4.) When crust is chilled, roll into a 10-12" circle. Spread cookie butter into the center but not all the way to the edges.
5.) Heap cherries over cookie butter and then fold the edges in like a pleated skirt. Brush with an egg-yolk wash (1 egg yolk, a bit of water) and then sprinkle with a little bit of granulated sugar.
6.) Bake at 400 degrees F. for 25 minutes. Cover with a piece of foil and bake an additional 20 minutes. Cool completely, then enjoy!


1 comment:

  1. Hmm. I might try this sometime, we have pie people in my family. I generally prefer my fruit fresh myself. But there is something American (although not really literally of course, everything we have is imported, like us) and generally nostalgic (that is the American part really) about pie, plus specifically nostalgia like "bake me a cherry pie billy boy, billy boy" which I heard such in an oft-watched movie of my childhood (So Dear to My Heart).

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