And if you're not into pitting cherries or fresh cherries aren't in season, you can totally use frozen, pitted cherries from the market with great results.
Recipe Summary Cherry Folditup
Why am I calling this a cherry folditup, and not a cherry galette, its correct culinary name? Because one sounds like something that's easy to make, and one doesn't.Ingredients | Cherry Pie Recipes Using Canned Cherry Pie Filling
6 ounces white whole wheat flour
1 teaspoon white sugar
½ teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch chunks
¼ cup ice cold water
1 tablespoon ice cold orange vodka (Optional)
1 cup cherry pie filling
2 teaspoons milk
2 tablespoons white sugar
Directions
Whisk together flour, sugar, and salt in a bowl. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs. Make a well in the flour mixture and pour in water and vodka, if using. Toss with a fork until flour mixture is moistened, then use your hands to bring dough together into a ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
Roll dough into a large disk about 13 inches wide and 1/8-inch thick. Transfer dough to the prepared baking sheet.
Pour cherry filling into the middle of the dough, leaving a 3-inch border. Fold the outside edge of the dough over the fruit, making occasional pleats.
Brush milk over dough; generously sprinkle with sugar. Bake in the preheated oven until crust is golden and the fruit is bubbling, 35 minutes.
Info | Cherry Pie Recipes Using Canned Cherry Pie Filling
prep:
15 mins
cook:
35 mins
additional:
2 hrs
total:
2 hrs 50 mins
Servings:
6
Yield:
6 servings
