This cherry galette recipe is easy to make and perfect for summer barbecues, picnics, and dinners outdoors.
If you're looking for a simple summer dessert, a galette is one of the best options.
We love making galettes each summer! We've been making this blueberry galette recipe for ages. For 4th of July and Memorial Day, this mixed berry Galette is always a crowd pleaser.
And when our cherry tree blossoms and produces an overflowing amount of cherries, we love to make this easy cherry galette recipe!
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🌟 Why this recipe works
Galettes are among my favorite desserts to bake all year round. If you've never made one before, have no fear! It's a simple recipe that you will fall in love with.
- Easy - This is the perfect pie for beginning bakers and professional chefs alike! I've included some step-by-step photos below to help you as you bake.
- Simple ingredients - You will probably already have most of the ingredients in your pantry, and everything can easily be found in local grocery stores.
- Fast - Most of the prep time comes from making the pie dough, and then it's a fast assembly after the dough chills and hands-off baking time in the oven. If you're using store-bought pie crust, it's even faster!
- Flavorful - I've written this recipe so that the fresh cherry flavor really shines through. And the homemade pie dough is much more delicious than anything you can find in the store (although if you want to use store-bought that is totally fine!)
🛒 Ingredient notes
- Cherries - Use fresh cherries for the best flavor. But you can also use frozen cherries, making this a great pie to make all year round. if using frozen cherries, be sure to thaw the cherries, then draw out any excess liquid from the thawing process by thawing in a strainer and allowing liquid to drain out. Then lightly pat cherries with a paper towel to soak up any excess liquid.
- Flour- Use standard all-purpose flour for the pie dough. I have not tested this recipe using any other type of flour, so if you decide to substitute, I cannot guarantee how it will turn out.
- Sugar - You will use granulated sugar in both the pie dough and in the cherry filling.
- Salt - You will also use kosher salt in both the dough and the filling.
- Egg - You'll need an egg for the dough batter, and then another egg plus water to make an egg wash. The egg wash is what gives the pie that beautiful sheen as it bakes.
- Vinegar - Now this may seem like an odd ingredient, but I swear by a little bit of distilled white vinegar in my homemade pie dough recipes. It helps prevent your dough from turning gray and oxidizing. It also helps keep the gluten from being overactivated, which can result in tough dough. I find that vinegar helps make the dough easy to roll out.
- Butter - use cubed, cold unsalted butter in both the dough, and one tablespoon for dotting the top of the filling before it bakes. This just adds another layer of richness to the cherries.
- Cornstarch - This helps bind the cherries and thicken the mixture, which in turn helps prevent the juices from seeping out of the galette when it bakes.
- Vanilla - A little vanilla extract adds that luscious bakery aroma and flavor to the filling, balancing out the brightness of the cherries with the richness of the vanilla.
- Sanding sugar - This ingredient is totally optional, but I find a light sprinkling of sanding sugar (white decorating sugar) onto the dough edges before it bakes adds a sweet texture to every bite.
✅ Step-by-step instructions
Here are some step-by-step photos to show you how easy it is to make this cherry galette. You'll find the full list of ingredients and more detailed instructions in the printable recipe card at the bottom of this post.
Make the pie dough
- In a small bowl, whisk together an egg, plus the vinegar and water. Set aside.
- Add the flour, salt, and sugar to a large food processor. Pulse to combine.
- Add the cold butter cubes to the food processor and pulse to combine, until you get coarse crumbles.
4. Add the egg, vinegar, water mixture to the food processor.
5. Pulse until a dough forms.
6. Carefully remove dough from the food processor bowl. You may have some straggles of crumbly dough and that's okay. Just use your fingers to press them together, as you form a disc with the dough. if there are visible butter cubes, use your fingers to press them and work them into the dough. Wrap the dough disc with plastic wrap and refrigerate for at least 30 minutes.
Make the cherry filling
7. In a large bowl, add the pitted cherries, sugar, cornstarch, salt, and vanilla.
8. Gently mix together with a wooden spoon so that the cherries are well coated with the cornstarch.
Assemble the cherry galette
Preheat oven to 400°F. Line a baking sheet with parchment paper, then remove the parchment paper and place on a flat work surface. Set the baking sheet aside.
9. Lightly flour the parchment paper. Then roll out the dough onto the parchment paper, into an even 9-inch or 10-inch circle.
10. Spoon the cherry mixture into the center of the dough, leaving about a 2-inch border around it.
11. Gently fold in the sides of the dough toward the center, slightly overlapping the edges of the cherry filling. Pleat the edges by gently overlapping the dough as you make your way around the circle.
Lift the parchment paper and gently transfer the parchment paper with pie on top onto the baking sheet.
Remember: a galette is a rustic, freeform pie. It is not meant to be perfect!
12. Use a pastry brush or basting brush to lightly brush the edges of the dough with egg wash.
13. Sprinkle sanding sugar over the edges, if desired.
14. Place the cubed butter over the filling.
15. Bake at 400°F for 40-45 minutes, until the edges of the dough are golden brown and dough is baked through.
👩🏻🍳 Recipe FAQs
Absolutely! Cherries and peaches go really well together. Just be sure to keep the fruit ratio about the same - no more than 3 cups of fruit total. Otherwise, your galette may overflow and not bake evenly.
Yes, but be sure to thaw the cherries over a strainer so the liquid strains out. Then gently dab with paper towels to soak up any excess liquid after the frozen cherries have thawed.
Wrap leftover galette slices in plastic wrap or store in an airtight container in the refrigerator for up to 3 or 4 days.
🍽 Serving ideas
This cherry galette is delicious on its own. But serve pie slices with a scoop of ice cream or dollop of whipped cream, and you take this simple rustic dessert to the next level!
If serving it at a summer BBQ, picnic, or potluck, it is a great dessert after enjoying some Filipino pork BBQ, summer berry crostini, or Asian beef burgers. I also love serving this fruit galette after a simple weeknight dinner of Instant Pot BBQ ribs.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
- Baking sheet
- Parchment paper
More recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Cherry Galette
Equipment
Ingredients
Pie crust
- 1 egg
- ½ teaspoon white vinegar
- ¼ cup cold water
- 2 cups all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon kosher salt
- 1½ sticks cold unsalted butter (¾ cup), cubed
For the pie filling
- 1½ pounds pitted cherries
- ⅓ cup granulated sugar
- 3 Tablespoons cornstarch
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 Tablespoons cold unsalted butter, cubed
For finishing
- 1 egg, lightly beaten
- 1 Tablespoon cold water
- ¼ cup sanding sugar, plus more if desired
Instructions
Make the pie crust
- In a small bowl. whisk together the egg, vinegar, and water. Set aside.
- In a food processor, pulse together flour, sugar, and salt a few times until well combined.
- Gradually add the cold cubed butter, pulsing until the dough is crumbly and butter is well combined.
- Slowly add the egg/vinegar/water mixture and pulse to combine just until the dough forms.
- Carefulyl remove the dough from the food processor and place onto plastic wrap. Shape into a disc, cover completely with plastic wrap, then chill in the refrigerator for at least 30 minutes and up to 3 or 4 hours.
- After chilling, remove from the refrigerator and set out onto the kitchen counter or other flat surface.
- Preheat the oven to 400°F. Cut out a piece of parchment paper big enough to fit on top of a baking sheet.
Make the filling
- In a large bowl, toss together the pitted cherries, sugar, cornstarch, salt, and vanilla until well combined.
Assemble the galette
- Onto the prepared piece of parchment paper, roll out the dough into a circle about ¼" thick.
- Place the cherry filling mixture in the center of the dough circle, leaving about 2 inches of space all around.
- Fold in the edges of the dough, slightly overlapping some parts for that classic galette look (see step-by-step photos for example).
- In a small bowl, whisk together the remaining egg and water to form an egg wash.
- Using a basting brush or pastry brush, brush egg wash evenly over the edges of the dough.
- Sprinkle remaining cold butter cubes over the top of the filling, spread out evenly across the filling.
- Sprinkle sanding sugar over the dough and the filling.
- Very carefully transfer the parchment paper with pie onto a baking sheet (you might need an extra pair of hands for this!).
- Bake at 400°F for 40-50 minutes, until the edges of the dough are a beautiful lightly golden color.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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