Gluten-free Cherry Galette

Gluten-free Cherry Galette

This ridiculously easy galette may sound fancy, but it’s just a free-form fruit pie full of ripe summer cherries and perfectly flaky, gluten-free pie crust.

The recipe for Fresh Cherry Galette was featured in Cooking Light Magazine – July 2012

It’s pretty easy to notice that I’m a fruit lover. (Imagine me saying that in my best French voice). Some may even call me a fruit nut.

My mom started my love affair with fruit off young. When I was a toddler actually, able to stand on my own and pick ripe raspberries off bushes in the backyard. Today, I try to incorporate fruit into every meal. Breakfast, snacks, lunch, dinner, AND dessert. Raw, cooked, rarely sweetened, and preferably straight from the tree, bush, or vine, I cannot get enough fruit, which is why this recipe from an oldie, but goodie Cooking Light magazine inspired me to transform my Bing cherries into something more.

Must Eat Lunch | Gluten-free Cherry Galette

Did you know that both sweet and sour cherries are [a much lesser known] super fruit? Full of antioxidants, vitamin C, and potassium, these juicy little fruits have a considerable number of health benefits including: lowering blood pressure, fighting off cancer cells (hand me some more please), relieving sore muscles, and can even help trim your waistline.

Most importantly: they taste good! Add in a little lemon and some pure maple sugar for this slightly sweet treat and you’ve got dessert that’s worthy of saving a slice for breakfast tomorrow.

Must Eat Lunch | Gluten-free Cherry Galette

Must Eat Lunch | Gluten-free Cherry Galette

While 3/4 of Team Puppy (that’s me + our two Dalmatians) love fruit every which way, the Hubs prefers his uncooked.

Unless it’s surrounded by pie crust. Preferably this gluten-free pie crust (he’s fully embraced the gluten-free lifestyle). He’s a good man like that.

Must Eat Lunch | Gluten-free Pie Crust

The gluten-free pie crust was based off of a solid recipe from Four Spoons (such a great site!), but I tweaked it a bit to make it thyroid-friendly (i.e. removed the tapioca flour since cassava root is a food us thyroid-challenged should avoid) and modeled it after the advice of my Gramma who’s never-fail pie crust recipe is legit (although full of gluten flour). Her secret? Using both frozen butter and shortening + vinegar + ice-cold water.

A few notes about this pie pastry:
– It’s soft and needs a gentle hand (because it lacks the traditional gluten binding it together), so you’ll want to handle it with a little TLC
– Covering the surface you’re rolling the dough out on with plastic wrap is key!
– You’ll probably love this pastry more than the gluten version

See all those little bits of butter and shortening? That what makes it extra delicious. And flaky. And worthy of pinching a few pieces. Don’t worry, I wont judge.

Must Eat Lunch | Gluten-free Cherry Galette

Must Eat Lunch | Gluten-free Cherry Galette

Gluten-free Cherry Galette

Inspired by Fresh Cherry Galette from Cooking Light July 2012 and Four Spoons Gluten-free Pie Crust

Sweetly tart cherries paired with a flaky, buttery crust – what could be a better summer dessert?


1 gluten-free sweet pie crust (recipe here), made fresh or unfrozen
4 tablespoons pure maple sugar, divided (you can also use granulated sugar)
1 1/2 teaspoons cornstarch
3 1/2 cups fresh Rainier or Bing cherries (about 1 1/4 pounds), halved and pitted
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 1/2 tablespoons buttermilk or egg wash

1) Preheat oven to 400°F.

2) Line a baking sheet with parchment paper (this helps with cleanup). Unroll pie dough onto parchment, and roll to a 12 1/2-inch circle. Stir 2 tablespoons sugar and 1 1/2 teaspoons cornstarch together and sprinkle mixture over dough, leaving a 2-inch border.

3) Combine the cherries, remaining 2 tablespoons maple sugar, lemon zest and juice; toss well to coat. Arrange cherry mixture over dough, leaving a 2-inch border. Fold dough border over cherries, pressing gently to seal (dough will only partially cover cherries). Brush edges of dough with buttermilk. Sprinkle 1 tablespoon maple sugar over cherries and edges of dough.

4) Bake at 400°F for 25 minutes or until dough is browned and juices are bubbly. Remove from oven and let cool 15-20 minutes before serving.


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