Cherry pie gets an update with the fruit’s sour counterpart, perfected for summer with a cold wheat ale.
By Amanda Brooke Bothwell
There are times when you taste something so good, everything about that very moment: the flavors, textures, atmosphere, are forever ingrained in your mind and on your taste-buds. Following these moments, however, is when the struggle sets in. How can I ever recreate that? is the thought that is nearly haunting while trying to pin down what exactly made for such a perfect combination.
This was the kind of moment that occurred while I was dining out a few months ago. Though it isn’t the main dish that I’ve been stuck on, nor is it the dessert. Heck, we hadn’t even gotten to the salad when I experienced what I still consider to be the best part of the meal: the bread basket. While the rest of the meal was very enjoyable, this particular restaurant offered freshly baked biscuits with butter and sour cherry chutney. And that, my friends, just can’t be topped. 
Sour cherries have been on my mind since that very moment: the salty creaminess from the butter melting and swirling with the fresh chutney on the warm biscuit. It needed to be recreated. Mimicked. At the very least, reinvented. I settled on a Sour Cherry Galette with a warm, buttery crust surrounding the beloved little gems. Not exactly the biscuits I had experienced, and not quite a pie (though it did set off an evening of off-key renditions of Warrant’s “Cherry Pie”), this dessert is simple to pull together after plucking a few sour cherries fresh from the tree.
I did the only thing I could think to do to make this dish even more perfect than those heavenly biscuits and chutney–I served it with a beer. I paired this galette with Troegs DreamWeaver Wheat. This wheat ale brings out the nuttiness in the pastry, while encouraging the sour cherries to come front and center. One bite and I already know I’m satisfied with my quest for a sour cherry revival. At least this time I have the recipe.
Sour Cherry Galette and DreamWeaver Wheat
- Total Time: 2 hours 10 minutes
- Yield: 3-4 servings 1x
Description
Sour cherries shine in a buttery pastry, creating a delightful galette that’s perfectly complemented by a cold wheat beer.
Ingredients
- 3/4 cup (74.5g) all-purpose flour
- 1 tbsp (12g) granulated sugar
- 1/4 tsp (1g) salt
- 3 tbsp (43g) very cold butter, cubed
- 1 tbsp (15g) cold shortening
- 3-4 tbsp (45-60g) ice water
- 1 tsp (4g) turbinado sugar
- 1 egg, beaten (for egg wash)
- 1 cup sour cherries, pitted
- 2 tbsp (24g) granulated sugar (for filling)
- 1 tbsp (8g) cornstarch
- 1/4 tsp (1g) almond extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- To make the pastry dough, combine the flour, granulated sugar, and salt in a bowl. Cut in the cold butter and shortening using a pastry blender until the mixture resembles wet sand.
- Gradually add the ice water, one tbsp at a time, gently mixing until the dough just comes together. Do not overwork the dough.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- In a separate bowl, mix the pitted sour cherries with 2 tbsp of granulated sugar, cornstarch, and almond extract. Set aside.
- Roll out the chilled dough on a lightly floured surface to about 1/8-inch thick. Transfer the dough to a parchment-lined baking sheet.
- Place the cherry mixture in the center of the dough, leaving a 2-inch border around the edges.
- Fold the edges of the dough over the cherries, pleating as necessary to create a rustic edge.
- Brush the dough with the beaten egg and sprinkle with turbinado sugar.
- Bake in the preheated oven for 50-55 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the galette to cool slightly before serving. Pair with Troegs DreamWeaver Wheat beer for an enhanced flavor experience.
Notes
- For best results, use fresh sour cherries.
- If unavailable, frozen cherries can be used but ensure they are well-drained.
- The galette pairs beautifully with Troegs DreamWeaver Wheat beer, enhancing the nuttiness of the pastry and the tartness of the cherries.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 1 hour 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 14
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 35
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Frequently Asked Questions
Why does the pastry dough need to chill for at least an hour before rolling?
The dough uses 3 tbsp very cold butter and 1 tbsp cold shortening cut into flour — chilling the formed disk for at least an hour keeps those fat pieces cold and distinct, which is what creates a flaky crust during baking. If the dough is too warm when rolled, the butter melts into the flour and the crust bakes up dense rather than flaky.
What does the almond extract do in the cherry filling?
The recipe adds 1/4 tsp almond extract to the sour cherry and cornstarch filling. Cherries and almonds are botanically related (both stone fruits), and a small amount of almond extract deepens the cherry flavor without tasting noticeably of almond — it is a classic pairing in cherry desserts.
Can I use frozen sour cherries instead of fresh?
Yes — the notes say fresh sour cherries give the best results, but frozen cherries can be used if unavailable; ensure they are well-drained before mixing with the 2 tbsp sugar and 1 tbsp cornstarch, otherwise excess liquid will make the filling runny and the crust soggy.
What beer is recommended to serve alongside this galette?
The article pairs the galette with Troegs DreamWeaver Wheat, a wheat ale the author says brings out the nuttiness of the pastry while letting the sour cherries come forward. The notes echo this pairing and explain it enhances both the tartness of the cherries and the buttery character of the crust.
