When I asked what type of pie I should bake for a get-together of some of my oldest and dearest high school friends, two of them piped up enthusiastically. “Cherry!” said one. “Apple!” said another.
That was all the inspiration I needed.
This galette is simple and flavorful and a nice reminder that sometimes you can have it all–when it comes to pie, anyway.
Tart Cherry and Apple Galette
Adapted from Epicurious
For the crust: Half portion of your favorite pastry crust recipe. Here’s my tried and true favorite.
3/4 cup sugar
4 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
3 to 3 1/4 pounds large Granny Smith or Pippin apples (about 6), peeled. quartered, cored, sliced crosswise
3/4 cup dried tart cherries
1/4 cup cherry preserves (my favorite is Bonne Maman)
1 egg, beaten to blend (for glaze)
Position rack in lowest third of oven and preheat to 400°F. Stir first 5 ingredients in large bowl. Mix in apples, dried cherries, and preserves.
Roll out dough disk on lightly floured surface to 13-inch round. Transfer dough to baking sheet. Brush inside and top edge of crust with egg glaze. Pour filling onto crust, leaving about 2 1/2 inches of dough all around. Gently fold the edges up and over the filling, and press down firmly so the dough will stay in place while baking. Brush the dough with egg glaze and sprinkle with sugar.
Place in the oven and bake until apples are tender, about 1 hour to 1 hour 15 minutes. Cover crust with foil if browning too quickly. Cool on rack. (Can be made 1 day ahead. Store at room temperature.)