Chai Spiced Verry Cherry Plum Galette



(makes enough for 2 pies, will have extra)

  • 3 ½ cups all-purpose flour
  • 10.5 oz. unsalted butter, cubed and chilled
  • 2 tsp. fine sea salt
  • 2/3 cup ice cold water

Whisk together flour and salt in a bowl (can mix by hand, or use a stand mixer with whisk attachment).

Add cold, cubed butter and mix on low speed until butter is incorporated into pea-sized clumps (if mixing by hand, break up butter chunks loosely by rubbing between your fingers, tossing often to make sure it is evenly incorporated. Work quickly so butter does not get warm/soft).

Add in cold water in increments, mixing with hands to incorporate, until dough is hydrated and not crumbly. Be careful not to over mix, you still want to see traces of butter in the dough.

Cut dough in half, flatten each half into discs, and wrap in saran wrap. Chill until firm, at leat 45 min. *you will only use one disc for this galette, can freeze the other disc of dough for later use.



  • 3 lbs. Verry Cherry Plums, sliced ¼” thick, pits removed
  • 5 TB granulated sugar, divided
  • 1 tsp. chai spice blend (*optional, can find spice blends online or can make your own)
  • ¼ cup almond flour
  • 1 TB all-purpose flour
  • Egg wash- 1 egg yolk + 1 TB heavy cream or water

Toss sliced plums in a bowl with 2 TB sugar, and 1 tsp. chai spice, and let sit at room temp for 10 min.

In a small bowl, whisk together almond flour, all-purpose flour, and remaining 3 TB sugar. Set aside.

Make the egg wash in a small bowl by whisking together the egg yolk and cream (or water), set aside.


Galette Assembly

Preheat oven to 375 degrees, and set oven rack to middle position.

Roll out 1 disc of pie dough on a floured surface with a rolling pin, til 1/8” thick. You want it to be roughly an even circle, but don’t worry about the edges being perfect.

Place dough on a sheet tray lined with parchment paper or aluminum foil.

Sprinkle bottom of crust with almond flour mixture, leaving about 2” of room around the edges.

Assemble plum slices on top, however you wish, making sure to include any extra juices leftover in the bowl, again leaving about 2” of room around the edges.

Fold over the edge of the dough up to where it meets the fruit, all the way around, lightly pressing as you go.

Brush the edges of the galette with the egg wash, using a pastry brush. Sprinkle with raw turbinado sugar if desired.

Bake at 375 degrees for 45 minutes, then turn oven down to 350 degrees and continue baking for another 35 minutes, until crust is dark golden brown and plum juices are bubbling.