The second sour cherry pie of the season seemed to work out a little better. I gathered the dough a little tighter and didn’t put quite as much filling inside. This sour cherry pie filling, by the way, is great with David Tanis’ pie dough recipe, which I had frozen from all the way back in the fall when we were making apple tarts.
So no photos of the baking process. Just once the dough is gathered around the filling:
And after it came out of the oven:
Even this one almost wanted to break out of the filling, but I stuck this pastry scraper underneath to keep it steady:
And we had one delicious galette.
