• 2/20 Nat Cherry Pie Day 5

    From Dave Drum@1:18/200 to All on Sun Feb 19 05:29:25 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Jammy Cherry Galette
    Categories: Pastry, Pies, Fruits, Desserts, Citrus
    Yield: 6 servings

    MMMMM---------------------------CRUST--------------------------------
    2 1/4 c A-P flour
    1 tb Sugar
    1 ts Kosher salt
    12 tb Unsalted butter; diced,
    - chilled

    MMMMM--------------------------FILLING-------------------------------
    2 lb Cherries; stemmed, pitted,
    - halved
    1/3 c Dark brown sugar; more for
    - sprinkling
    3 tb Cornstarch
    1 tb Fine grated lemon zest
    1 tb Fresh lemon juice
    1/2 ts Kosher salt
    1/2 ts Vanilla extract
    2 tb Milk
    1 lg Egg

    MAKE THE CRUST: In a large bowl, whisk together the
    flour, sugar, and salt. Using a pastry blender or your
    fingers, work the butter into the flour mixture until
    pea-size crumbs form. Gradually add 6 tablespoons of ice
    water, mixing continuously, until you have a cohesive
    dough with visible flecks of butter. Flatten into a
    disk, wrap in plastic, and chill for at least 1 hour.

    MEANWHILE, MAKE THE FILLING: Position a rack in the
    center of the oven and set @ 400ºF/205ºC. In a bowl,
    toss together the cherries, sugar, cornstarch, lemon
    zest, lemon juice, salt, and vanilla and set aside.

    In a small bowl, whisk together the milk and egg; set
    aside.

    On a floured work surface, use a rolling pin to roll the
    dough into a round measuring 12" in diameter and 1/4"
    thick.

    Transfer to a parchment-lined rimmed baking sheet. Mound
    the cherries and their juices in the center of the
    dough, leaving a 2" - 3" border of crust. Pleat the
    dough in a circular fashion to surround and partially
    cover the fruit, leaving a 5" window of fruit exposed.
    Using a pastry brush, paint the egg wash over the top of
    the dough, then sprinkle with brown sugar.

    Turn the heat to 375ºF/190ºC and bake, rotating halfway
    through cooking, until the crust is golden brown and the
    fruit is bubbling, about 50 minutes. Cool before cutting
    into wedges.

    Yield: 6 servings

    By: Fatima Khawaja

    RECIPE FROM: https://www.saveur.com

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