Cherry Gallette- Whole Wheat and Gluten Free

Did you know today was national cherry pie day ????? I had no idea until it showed up on my feed. I couldn’t let the opportunity to celebrate with some cherry pie go to waste. Plus I’ve been wanting to try a gluten free pie crust anyway, 2 good excuses are all the motivation I needed. I also made a batch of regular Pate Brisee (pie dough) as well, for our family. .
First up is the pie dough:
1 1/4 cups gluten free flour, I used krusteaz.
1/2 teaspoon salt
1/2 cup, 1 stick chilled salted butter
1/4 cup ice water, make sure it’s super cold! This is a variable, so have some extra ready in case you need it.
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Mix flour and salt in food processor. Here’s the link for the food processor I could hardly live without!

Cube butter into 1/2 inch chunks. Pulse on food processor until butter is pea size.

Add water and mix only until the mix comes together. You may have to add a little more water, just be careful not to overmix. This will make the pie dough tough!

Form into a disk and wrap in Saran, place in fridge. Chill at least an hour


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For the pie filling:
5 cups frozen cherries, they are out of season, so I always go with frozen
1/2 cup water
2 tablespoons sugar
1/4 cup cornstarch
Pinch of salt
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Combine all in a pan and cook over medium heat. Once it comes to a boil, continue to cook another 5 minutes. It should be good and thick. Allow to cool completely. .


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Preheat oven to 375°, I used convection. If you have it, use yours as well. I made individual size gallettes (free form pies).

You roll a circle (about 6 inch circle) of dough, place the filling (about 2 to 3 tablespoons) in the center & fold it around the edges of the filling.

For the dough, I divided it into 8 pieces. The gluten free dough was pretty hard to work with, it’s really really soft. So use plenty of flour, but also be careful not to overmix while you are rolling it out.

Once you have formed the gallettes, brush with egg wash & sprinkle with turbinado sugar. if you don’t have turbinado, regular sugar or coconut sugar would work great also!

Get them immediately into the oven, you don’t want the butter to start melting before it’s in the heat. Bake until they are golden brown. I even turned the broiler in for a few minutes just to get a nice golden color. It seemed like the gluten free were taking longer to brown?


.Happy National Cherry Pie Day!

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Amy