Cherry Pie-lette

Think of it as a less full pie with folded edges. Perfect for those hot summer days & nights you don't want a thick piece of pie
Think of it as a less full pie with folded edges. Perfect for those hot summer days & nights you don’t want a thick piece of pie

I’ve made pies before and I’ve made galettes. While making tart cherry jar pies recently, I was left with more pie filling and crust than I had clean, sterilized jars.  I had the choice of either sterilizing more jars, letting them cool then making more jar pies or I could try to figure out another use for the leftovers.  I didn’t have enough filling for an entire pie and I didn’t have a smaller pie tin so I drew on previous experiences and made a galette/pie fusion.

I’m calling it a pie-lette.

I simply placed a pie crust in a glass pie pan, spread my filling through the middle of the crust, then folded the pie crust over the edged of the filling using the same technique I would for a galette. I cut out leaves for decoration of the center, gave the crust a light egg wash and baked it at 425°F for about a half hour.  This one was definitely a win, not to mention a wonderful reward to ourselves after a day and a half of preserving cherries.

The flaky crust was a perfect savory companion to the tart cherry filling, which got a sweet, creamy caress from the homemade rhubarb-honey ice cream
The flaky crust was a perfect savory companion to the tart cherry filling, which got a sweet, creamy caress from the homemade rhubarb-honey ice cream

3 Comments Add yours

  1. fudgingood says:

    That is one of the most beautiful pies I’ve ever seen.

    1. elderjscott says:

      Thank you! I really do think some of the best things in life are the spur-of-the-moment unintentional ones. This was one of those.

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