A featured recipe from our cookbook: BACK PORCH PALEO – HOMESTYLE COMFORT FOOD FROM OUR TABLE TO YOURS.
Our RUSTIC HERBED CHERRY GALETTE is on page 110 of our book. It’s from our DESSERT? DUH! chapter and we’re so excited to be able to share it here on our blog. Dark sweet cherries infused with subtle notes of thyme. A combo you never knew you were missing!
This RUSTIC HERBED CHERRY GALETTE is one of 13 scrumptious new desserts in our book. It uses our PALEO PIE CRUST recipe or our PIE CRUST MIX. A few we just know you’ll enjoy: DEVONA’S CHOCOLATE PUDDING CAKE, MINT-LANOS, HAUPIA FRUIT TART and GRANT’S GRAHAM CRACKER COOKIES. Arguably a very “sweet tooth” forward chapter filled with recipes sure to find their way to your family table for years to come. We hope you’ll find some treats to enjoy that you thought you’d not be able to enjoy again.
There are 5 other chapters in our new book. All packed with some of our favorite family comfort foods with deliciousness beyond what your taste buds can even imagine!
“Developing a paleo pie crust recipe was a labor of love several years ago after cassava flour rolled onto the scene. Pies have always been enjoyed year round by our family and we were thrilled when this crust recipe was perfected. So, if you’re looking to enjoy the flavors of a classic cherry pie without the extra effort often required for an actual pie, this galette is an awesome option. Galette’s are a rustic, free form pie which makes for an awesome “artistic” bake. What’s not to love about a free form edge shaped with your hands? We paired tart cherries with fresh thyme for a subtle savory element. It’s superb and a flavor combo that will surprise your taste buds. The best thing here is we used frozen cherries, so if you have a bag hanging out in the freezer this baked treat is ready in no time.”excerpt from our book “Back Porch Paleo – Homestyle Comfort Food, from our table to yours”
herbed cherry galetteCourse: DessertCuisine: AmericanDifficulty: Easy
a cherry pie combo your taste buds will LOVE!
1 paleo pie crust
4 cups (616 g) frozen tart cherries, slightly thawed
¼ cup (47 g) maple sugar (plus additional for finishing, optional)
3 tbsp (23 g) cassava flour
½ tsp fresh thyme
¼ tsp fine sea salt
Zest and juice from 1 lime
1 large egg, for egg wash on crust
Optional toppings: whipped coconut cream or vanilla ice cream
- Preheat oven to 415°F (212°C)
- Prepare pie crust as directed, but leave rolled out on parchment paper and slide onto the baking sheet
- In a large bowl, add cherries, cassava flour, thyme, salt, zest and lime juice. Toss to coat cherries with a rubber spatula and mash a few slightly with the back of the spatula.
- Mound filling into the center of the pie crust leaving about a 2.5” (6 cm) edge around the fruit that you’ll fold over the fruit.
- Using the parchment, lift up and carefully fold dough over the filling about 2” (5 cm), working your way around the circle, pleating dough if necessary, until dough is all folded up over filling.
- Crack egg into a small cup and mix well. Using a pastry brush, coat dough with the egg wash and dust with additional maple sugar if using.
- Bake for approximately 40-45 minutes or until filling is bubbly in the middle and the crust is golden brown.
- Remove from the oven and let cool until the filling is set. Slice and serve as is, or with whipped coconut cream or your favorite vanilla ice cream.