The trick to serving pie for breakfast is to make it “healthy”.  This recipe calls for 1 3/4 cups flour, so I used 3/4 of whole wheat.  See what I did there?  So much healthier. Also, the whole wheat flour kinds of shores up a crust that has to stand on it’s own instead of relying on a pie pan for shape.

I based my recipe on the galette dough recipe from Rustic Fruit Desserts.  I love that cookbook even though I used to hate fruit in my dessert.  I’m slowly being won over.  But I’ll never be team pie.  #teamcake4evah.

I also used less sugar in the filling, although I wasn’t using a recipe, so I used what I imagined to be less that what a normal person would use.

The other trick about pie for breakfast is to balance it with some protein.  Usually on Fancy Breakfast Friday, this means eggs and bacon, but I have recently spent a lot of time getting caught up on Game of Thrones, and this has forced me to cut back on my sleeping time.  I made this galette the night before, while watching Game of Thrones, and then I slept in on FBF morning.  I didn’t want a repeat of the blueberry muffin incident where the boys were forced to eat steaming hot muffins straight from the oven so they didn’t miss the bus.  Plus, pies and galettes need to cool on the metaphorical windowsill for a bit.  So what did I do for protein?  I have gotten a couple samples of Skoop at my cycling team meetings/parties and I had been saving them for mornings after an orthodontist appointment when Luke can’t chew.  Skoop is a plant based protein powder that you mix with 8-12 ounces of milk or whatever.  As Luke would say at the grocery store as a toddler in the milk section, “We drink cows milk!  Make sure to get cow’s milk.”  I mixed the skoop with a banana and 12 ounces of milk in the blender and split it into two glasses.  I had the vanilla flavor and they  liked it.  I had a taste and thought it was pretty good.

The galette, of course was also delish.

Galette Dough – recipe based on Rustic Fruit Desserts
1 Cup AP flour
3/4 Cup white whole wheat flour
3/4 teaspoon kosher salt
3/4 cup cold unsalted butter
3 tablespoons ice water

Put the drink ingredients in a food processor and pulse to mix them.  Then cut the butter into small pieces and plop them into the top of the food processor and put the whole thing in the freezer for 10 minutes.  After the ingredients are chilled pulse until the butter is evenly distributed and the butter is smaller than pea sized.  Turn on the food processor and pour in the 3T of ice water and let the food processor run a second until the dough almost comes together.  Dump it out onto a big piece of plastic wrap. At this point my dough kind of looked like dippin’ dots.  Put another layer of plastic wrap over the top and roll it out into a 1 inch thick disk.  I fold the sides of the plastic wrap over the so I can roll it into the shape I want.  Wrap the disk and put in in the fridge for 2 hours.

Filling
2 cups frozen cherries
1/2 cup sugar
3 teaspoons corn starch
half a lemon
Turbinado sugar
1 egg, whisked

Put cherries in a sauce pan and cook on low.  Add sugar and cornstarch.  Squeeze half a lemon into it.  Cook on low stirring occasionally until thick.

Make the Galette
Preheat oven to 400
Take the dough out and roll it out to about a 12 inch diameter.
Put filling on the middle, leaving plenty of room to fold the crust over.
Fold the crust over.
Brush the egg over the crust
Sprinkle the top with a tablespoon of turbinado sugar
Bake for 30 minutes until crust is golden and filling is bubbling.

Enjoy!