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Cherry Galette
Fresh sweet cherries baked in a homemade rustic pie crust and topped with vanilla bean ice creamÂ
Sometimes making a homemade pie from scratch can be a daunting task. If you ask any baker, they will tell you that pie can be a tad finicky. Since we are all about simplifying and making things easier in the summer, I am sharing a simple no-fuss rustic cherry galette. It is basically a pie with only a fraction of the work. I would say that is a win-win.
It is full-blown cherry season. I love the time of year when you can pick up sweet yet tart cherries at rock bottom prices. Right now…cherries are only 87 cents a pound at Fry’s which is a steal! We have three full bags sitting in our refrigerator right now.
Since cherries are in season in the summer, I wanted to whip a cherry crostata which is basically an open faced cherry pie. There is no worrying about crimping the edges of the pie crust and making it pretty. Â This is basically a make a pie crust, roll it out, place some sweetened cherries in the center, and fold the crust over a portion of the cherries. It may sound way more simple than a traditional pie but don’t let the easiness full you…it still tastes AMAZING!
What makes the Best Cherry Galette?
It all starts with fresh cherries tossed with sugar, fresh lemon juice, almond extract, and some cornstarch to thicken it as the juices start to release. Â The lemon juice acts as the perfect complement to the sweet cherries. Oh and almond extract just pairs perfectly with cherries every single time!
A homemade pie crust is the way to go. I take a lot of shortcuts and whip up my pie dough in a food processor. I can make pie crust in less than two minutes. I use my ALL BUTTER PIE CRUST RECIPE which creates a flavorful, flaky crust. Â The key is to use very cold ingredients when make pie crust from scratch.
How to make the Best Cherry Crostata or Cherry Galette:
- Â Start by making a homemade pie crust. This is done by combining flour, salt, cold butter cut into cubes, and ice cold water or buttermilk. If time is on your side, wrap it up and let it chill and rest in the refrigerator. Roll it into a large circle.
- Make the cherry pie filling by mixing fresh cherries, sugar, fresh lemon juice, almond extract, and cornstarch together until it completely coats the cherries.
- Place the cherry pie filling in the center of the pie crust. Fold the sides of the pie crust over a portion of the cherries. This cherry galette is meant to be rustic so it doesn’t have to be perfect.
- Make an egg wash by beating one egg with a fork or a whisk. Lightly brush on the pie crust. Sprinkle with sparkling sugar, if so desired.
- Place in a preheated oven and bake until the pie crust is a light golden brown color and flaky.
- Serve with vanilla bean ice cream.
Here are my favorite baking tools for this recipe:
Cherry Pitter
Light-Colored Baking Sheets
Parchment Paper Sheets
Rolling Pin
Nielsen-Massey Almond Extract
Just Here for Dessert Pie Server
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Cherry Galette
Equipment
- food processor
- marble rolling pin
- baking sheet
- parchment paper baking sheets
- mixing bowl set
- measuring cups and spoons
Ingredients
Butter Pie Crust:
- 3/4 cup Cold Butter (cut into cubes)
- 1 3/4 cup + 1 Tablespoon Flour
- 1/2 teaspoon Salt (if using unsalted butter, if using salted butter, reduce salt to 1/4 teaspoon)
- 1/4 cup Ice Cold Water or Cold Buttermilk
Cherry Pie Filling:
- 3 1/4 cups Fresh Cherries (pitted)
- 1/2 cup Sugar
- 3 1/2 Tablespoons Cornstarch
- 2 teaspoons Fresh Lemon Juice
- 1/2 teaspoon Pure Almond Extract
Egg Wash:
- 1 large Egg (whisked)
- Sparkling Sugar (optional)
Instructions
Butter Pie Crust:
- Stir together flour and salt. Slice cold butter into tiny shreds (I store my butter in the freezer) and add to bowl or food processor. Use a pastry cutter or fork to combine or if using a food processor, pulse until coarse meal or small peas form.
- Slowly add ice cold water or cold buttermilk, 1-2 tablespoons at a time to butter-flour mixture. Stir together.
- Press dough into a ball. Pat each ball into a disk, tightly wrap in Saran Wrap and let it chill in refrigerator for at least 30 minutes.
- Unwrap the dough, turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Don't overwork the dough. The key is to work quickly to keep the dough as cold as possible. Roll it to at least a 13-inch diameter circle. Place on parchment paper lined (or lightly spray with non-stick cooking spray) baking sheet or round pizza pan.
Cherry Pie Filling:
- In a large bowl, combined pitted cherries, sugar, lemon juice, almond extract, and cornstarch and toss to coat the cherries. Once the cherries are completely coated, pour onto the center of the pie crust.
- Mound the fruit in the center of the dough, leaving a 1 1/2 inch border. Fold the dough up and around the mound of fruit. Pinch together to make a pleat. Brush the top of pleated dough with beaten egg and sprinkle with sugar.
- Heat oven to 375 degrees. Bake crostata until crust is golden brown and fruit is bubbling, about 40 - 44 minutes. Check often and use a spatula to lift the crostata and check the underside of crust. Let cool for 15 minutes. Serve with vanilla bean ice cream.
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you only use one of the dough discs for this recipe?
Made this tonight. It’s my first time making a galette. It came out beautifully, and flaky as ever. There was the perfect amount of cornstarch so it wasn’t liquidy, and the full cherries were great for presentation. I used buttermilk and the pie crust was amazing! A definite hit at our dinner party!
This was my first time making homemade pie crust and it turned out wonderfully!