This galette is bursting with fresh summer fruit and the addition of fresh mint and lemon zest makes it the perfect summer breakfast, dessert or appetizer. I used fresh cherries, Honeycrisp and Granny Smith apples and fresh raspberries piled on top of a layer of cream cheese. Other fruit options could be strawberries, blueberries, peaches and apricots! I have always had such a hard time with making soft and flaky pie crust and was so happy to FINALLY have faced my enemy and came out the winner. Pie Crust- 7, Megan- 1.

For the crust, I used a recipe from the Sister Pie Cookbook because, quite honestly, if you take a look at what they create at their adorable bakery in Detroit, MI, you will see why I trust their recipe. Sister Pie (both the cookbook and the bakery) offers a variety of seasonal baked goods ranging from sweet to savory, pies & hand pies, cookies, breads, scones…. you name it, they have it. You can check out all their goodies here @sisterpiedetroit!

Filling recipe by: The Culinary Nest

Pie Crust recipe by: Sister Pie Cookbook

MAKES

2 galettes (4-6 slices each)

Prep Time: 2 - 24 hours (including crust resting time)

Total Time: 4 - 28 hours (including crust resting time)

INGREDIENTS

pie crust (or use store-bought)

2 1/2 cups all-purpose flour

1 teaspoon granulated sugar

1 teaspoon kosher salt

1 cup unsalted European-style butter, straight from the fridge (I used Plugra)

1/2 cup ice-cold water + 2 tablespoons apple cider vinegar

filling mixture (cut in half if only making one galette)

2 honeycrisp apples, very thinly sliced

1 granny smith apples, very thinly sliced

3 cups fresh pitted cherries, cut in half

1 cup fresh raspberries

1 (8oz.) block cream cheese, room temperature

1/2 teaspoon grated lemon zest

1/4 cup fresh mint, roughly chopped

1/4 cup turbinado or granulated sugar

1/4 teaspoon kosher salt

2 tablespoons tapioca starch

other ingredients

1 egg, beaten

2 tablespoons granulated sugar

METHOD

Pie Crust per the sister pie cookbook

In a large stainless steel bowl, combine the flour, sugar and salt and stir to mix well. Place the sticks of butter in the bowl and coat on all sides with the flour mixture. Using a bench scraper, cut the butter into 1/2 inch cubes. Work quickly to separate the cubes with your hands until they are all lightly coated in flour. Grab that bench scraper once again and cut each cube in half. I always tell my pie dough students that it’s unnecessary to actually cut each cube perfectly in half, but it’s a good idea to break up the butter enough so that you can be super efficient when it’s pastry blender time.
It’s pastry blender time! Switch to the pastry blender and begin to cut in the butter with one hand while turning the bowl with the other. It’s important no to aim for the same spot at the bottom of the bowl with each stroke of the pastry blender, but to actually slice through butter every time to maximize efficiency. When the pastry blender clogs up, carefully clean it out with your fingers (watch out, it bites!) or a butter knife and use your hands to toss the ingredients a bit. Continue to blend and turn until the largest pieces are the size and shape of peas and the rest of the mixture feels and looks freakishly similar to canned Parmesan cheese.
At this point, add the water-vinegar mixture all at once, and switch back to the bench scraper. Scrape as much of the mixture as you can from one side of the bowl to the other, until you can’t see visible pools of liquid anymore. Now it’s hand time. Scoop up as much of the mixture as you can, and use the tips of your fingers (and a whole lot of pressure) to press it back down onto the rest of the ingredients. Rotate the bowl a quarter-turn and repeat. Scoop, press and turn. With each fold, your intention is to be quickly forming the mixture into one cohesive mass. Remember to incorporate any dry, floury bits that have congregated at the bottom of the bowl, and once those are completely gone and the dough is formed, it’s time to stop.
Remove the dough form the bowl, place it on a lightly floured counter, and use your bench scraper to divide it into two equal pieces. Gently pat each into a 2-inch thick disc, working quickly to seal any broken edges before wrapping them tightly in a double layer of plastic wrap. Refrigerate the dough for at least 2 hours or, ideally, overnight. When you go to roll out the crust, you want the discs to feel as hard and cold as the butter did when you removed it from the fridge to make the dough. This will make the roll-out way easier.
You can keep the pie dough in the fridge for a few days or in the freezer for up to 1 year. If frozen, remove the dough and place it in the refrigerator to thaw for one full day before you intend to use it.
After the crust is fully rested, carefully roll each disc on a lightly floured surface to 11” in diameter and place each one on a parchment paper lined baking sheet. Place the baking sheets into the refrigerator until you’re ready to fill. (If you want to only make one galette, roll out only one of the discs.)

to make the filling & galette (see step by step photos below)

Preheat the oven to 425˚F.
Place the apples in one medium bowl and the cherries & raspberries in another. Divide the lemon zest, mint, sugar, salt & tapioca starch evenly between the two bowls and toss with your hands to distribute evenly.
Remove the baking sheet with the unbaked crust from the refrigerator. Using a small offset spatula or the back of the spoon, evenly spread the cream cheese on the center of the dough. Carefully arrange a layer of the apples on the bottom and then the cherry and raspberry mixture on top.
Begin to seal the galette by folding about 1 1/2 inch-wide section of the crust and pressing down the edges to seal. Continue to do this until the entire circle is complete (see photos below).
Brush the top of the crust with a beaten egg and lightly sprinkle the whole galette, including the crust, with granulated sugar.
Bake at 425˚F for about 15-20 minutes until the crust is a light golden brown, and then reduce the temperature to 350˚F and bake for about 30 minutes or until the fruit is bubbly and the crust is a dark golden brown.
Remove the galettes from the oven and place on a cooling rack for an hour. Once the galette is room temperature, slice and serve!
Store leftover galette, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 2 days.