This Cherry Galette Recipe is a simple yet elegant dessert featuring a golden, flaky crust wrapped around a luscious cherry filling. With a combination of fresh cherries and cherry pie filling, this rustic treat is bursting with sweet, juicy flavor!
Best of all, it’s easy to make—no pie pan or fancy techniques required! Just roll out the dough, fill, fold, and bake. Serve it warm with a scoop of ice cream for the perfect sweet indulgence.
The Best Cherry Galette Recipe
What Is a Cherry Galette and Why Should You Make One?
If you love pie but don’t want the hassle of making a perfect crust, a cherry galette is the answer! This rustic French dessert has all the deliciousness of a cherry pie but without the stress of crimping edges or fitting dough into a pie pan.
It’s freeform, meaning you simply roll out the dough, add the filling, fold the edges over, and bake. The result? A beautifully golden, slightly crisp crust wrapped around a bubbling, juicy cherry center.
What Makes This Cherry Galette So Delicious?
The magic of a galette comes from its flaky, buttery crust and the way it perfectly complements the sweet, juicy cherry filling. The crust crisps up beautifully in the oven, creating a slightly crunchy bite that melts in your mouth.
Inside, the cherries turn soft and syrupy, bursting with natural sweetness and a touch of tartness. It’s the perfect combination of textures and flavors in every bite!
How Easy Is It to Make a Cherry Galette?
Making this galette is as easy as it gets—no fancy baking skills are required! If you can roll out dough and fold it over fruit, you can make this dessert. There’s no need for a pie pan or perfectly shaped crust.
Simply roll out the dough, spoon on the cherry filling, fold the edges over, and bake until golden brown. Whether you’re a beginner baker or just looking for a quick, impressive dessert, this cherry galette is an effortless way to satisfy your sweet tooth!
Plus, this cherry galette adds a gorgeous rustic charm to any table!
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Why You’ll Love This Recipe
Is a Cherry Galette Easy for Beginners to Make?
Absolutely! A cherry galette is one of the easiest desserts you can make, even if you’re not a confident baker. Unlike traditional pies, there’s no need for a pie dish, lattice crust, or crimped edges—just roll, fill, and fold.
The rustic look means imperfections make it even more charming. So, if you’ve ever been intimidated by homemade pie, this galette is the perfect place to start!
Can I Use Fresh or Frozen Cherries for a Galette?
Yes! I love using a mix of fresh or frozen cherries along with cherry pie filling to keep things simple. The fresh cherries add bursts of natural flavor and texture, while the pie filling brings a sweet, syrupy consistency without extra prep.
If you’re short on time, this combination lets you enjoy a homemade dessert with minimal effort but maximum flavor.
What Makes a Cherry Galette Perfect for Any Occasion?
This galette is versatile enough for any event! It’s casual enough for a weeknight dessert yet elegant enough for holiday gatherings, dinner parties, or special occasions. Serve it warm with a scoop of vanilla ice cream, and you’ve got a show-stopping dessert with hardly any effort.
Whether you’re hosting guests or just treating yourself, this cherry galette always delivers.
Where Do I Get My Cherries? (Hint: My Own Backyard!)
One of my favorite parts of making this galette is using cherries from my own backyard orchard. There’s something special about picking fruit straight from the tree and turning it into a homemade dessert.
If you grow your own cherries, this recipe is a great way to enjoy your harvest. And if not, no worries—store-bought or farmers’ market cherries work just as well!
If you are interested, you can read more about my backyard orchard and cherry tree in the provided links.
Ingredients Needed
What Ingredients Do I Need for a Simple, Flaky Pie Crust?
A great cherry galette starts with a homemade, buttery crust that’s both easy to make and incredibly flaky. You only need a few basic ingredients:
- All-purpose flour – The base of the dough.
- Cold butter – Creates that irresistible flaky texture.
- Salt – Enhances the flavor.
- Ice water – Helps bind the dough without making it too sticky.
The key to success is keeping the butter cold and handling the dough as little as possible. Once chilled and rolled out, it becomes the perfect foundation for wrapping around the juicy cherry filling!
Why Use Both Fresh Cherries and Pie Filling for the Galette?
I love combining fresh whole cherries with cherry pie filling because it gives the best of both worlds. The fresh cherries add a natural, tart bite, while the pie filling provides a sweet, syrupy consistency that holds everything together.
This combination also means less prep work—no need to cook the filling separately! Just mix the cherries and pie filling, spread them onto the dough, and you’re ready to bake. The result? A perfectly balanced cherry filling with rich flavor and the perfect texture.
How Do I Get That Beautiful Golden, Crispy Finish?
The secret to a perfectly baked galette is a simple egg wash and a sprinkle of coarse sugar.
- Egg wash – Brushing a beaten egg over the crust before baking gives it that gorgeous golden-brown color.
- Coarse sugar – Sprinkling a little on top adds a slight crunch and enhances the rustic look.
These extra steps take just seconds but make a huge difference in the final texture and presentation. Trust me—once you see that beautifully crisp, golden crust, you’ll never skip this step again!
Step-by-Step Instructions
Making the Pie Crust
How Do I Mix the Dry Ingredients for a Perfect Pie Crust?
Making a homemade pie crust starts with properly mixing the dry ingredients. In a large bowl, whisk together all-purpose flour and salt to evenly distribute the flavors. This step is simple but important—it ensures that the salt enhances the dough without clumping.
Once mixed, you’re ready to move on to the next step: incorporating the butter. Keeping everything dry and well-combined at this stage helps create a perfectly flaky crust later!
What’s the Best Way to Cut in Butter for a Flaky Crust?
Cutting in butter is the key to achieving that irresistibly flaky texture. I start with cold, cubed butter and use a pastry cutter, two forks, or even my fingers to mix it into the flour. The goal is to create a mixture that looks like coarse crumbs with pea-sized bits of butter.
These small butter pockets will melt as the galette bakes, creating steam and forming delicate, flaky layers in the crust. If the butter starts to get too warm, pop the bowl in the fridge for a few minutes before continuing.
How Do I Add Ice Water and Form the Dough?
Now it’s time to bring the dough together! I add ice-cold water, one tablespoon at a time, stirring gently until the dough just starts to hold together. The key is to use only as much water as needed—too much can make the crust tough instead of tender and flaky.
Once the dough starts to form, I gather it into a rough ball, pressing it together with my hands. If it holds without crumbling, it’s ready for the next step!
Why Should I Chill the Dough Before Rolling It Out?
Chilling the dough is a step you don’t want to skip! Once the dough is formed, I shape it into a disc, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
This helps in two big ways:
- Relaxes the gluten – Prevents the crust from shrinking while baking.
- Firms up the butter – Keeps those flaky layers intact.
For best results, you can even chill it overnight. A cold, rested dough is much easier to roll out and gives the galette its signature crisp texture!
How Do I Roll Out the Dough to 14 Inches for the Perfect Galette?
When I’m ready to assemble the galette, I roll the chilled dough out on a lightly floured surface until it reaches about 14 inches in diameter. This gives enough space to fold over the edges while leaving plenty of room for the cherry filling.
To prevent sticking, I turn the dough a quarter turn after every few rolls and add a little extra flour if needed. Once it’s evenly rolled out, I carefully transfer it onto a parchment-lined baking sheet—ready for the delicious cherry filling!
Assembling the Galette
How Do I Prepare the Cherry Filling for a Galette?
Prepping the filling is quick and easy with my simple method! I start by pitting my fresh cherries—if you have a cherry pitter, this step goes fast. Then, I mix the fresh cherries with a quart of cherry pie filling.
This combination gives the galette a perfect balance of textures—the whole cherries add a juicy bite, while the pie filling provides a rich, sweet base.
Once the cherries are mixed and ready, I set them aside while I roll out my crust. Keeping the filling prepped in advance makes assembly a breeze!
How Do I Place the Cherry Filling on the Crust?
Once my crust is rolled out to 14 inches, it’s time to add the filling. I carefully spoon the cherry mixture into the center of the dough, leaving about a 2-inch border all the way around. This space is essential because it allows room for folding the edges over later.
I make sure to spread the filling evenly so that every slice gets the perfect amount of juicy cherries. If there’s any excess liquid in the bowl, I leave it behind—this helps prevent a soggy crust!
How Do I Fold the Edges of a Galette for a Rustic Look?
Folding the edges is my favorite part of making a galette! Since this dessert is meant to be rustic, there’s no need for perfection—just a simple, freeform fold.
Starting at one side, I gently lift the dough and fold it over the filling, making a loose pleat every couple of inches as I go around the circle. This helps hold in the cherry filling while giving the galette its signature rustic charm.
If any edges crack slightly, I just press them back together—no stress, no fuss!
Why Should I Brush the Crust with Egg Wash and Sprinkle It with Sugar?
Before baking, I brush the crust with a beaten egg—this gives it that gorgeous golden-brown color. I use a pastry brush to lightly coat the folded edges, making sure to get into all the creases.
For extra crunch and a bakery-style finish, I sprinkle coarse sugar over the top. This adds a hint of sweetness and gives the crust that perfect crispy texture. Once it’s brushed and sprinkled, the galette is ready to bake to golden, bubbly perfection!
Baking & Serving
What Temperature Should I Bake My Cherry Galette At?
For the perfect golden crust and bubbling cherry filling, I bake my cherry galette at 375°F (190°C). This temperature is just right for ensuring the crust becomes crispy and flaky while allowing the cherries to cook down without burning.
I always make sure to preheat the oven before baking. This helps the crust cook evenly from the start, giving it that light, golden-brown color we all love.
How Do I Know When My Cherry Galette Is Done?
A perfectly baked galette has a golden, crisp crust and a bubbling, thickened filling. I check for doneness at around 35 minutes, but it can take up to 40 minutes depending on the oven.
The best way to tell if it’s ready is by looking at the crust—it should be firm to the touch and golden brown. The cherry filling should be bubbling in the center, which means it has thickened properly. If the crust looks too pale, I let it bake for a few more minutes for that perfect golden finish.
How Should I Serve My Cherry Galette?
This galette is best served warm, and fresh from the oven! The flaky crust and juicy cherry filling are incredible on their own, but I love to take it up a notch with a scoop of vanilla ice cream or a dollop of whipped cream.
If I’m serving it for a gathering, I let it cool slightly before slicing—it makes it easier to cut without the filling running everywhere. Whether it’s a casual weeknight treat or a special dessert for guests, this cherry galette is always a hit!
Tips for the Best Cherry Galette
Why Should I Use Cold Butter for a Flaky Pie Crust?
Using cold butter is the secret to getting that perfectly flaky, tender crust in your cherry galette. When cold butter is mixed into the flour, it creates tiny pockets of fat that melt during baking, producing a light, crispy texture.
I always cut my butter into small cubes and pop it in the fridge before mixing. If I notice the dough warming up as I work, I place it back in the fridge for a few minutes to keep it cool. This simple step makes a huge difference in creating the best homemade pie crust!
How Do I Adjust the Sweetness of My Cherry Galette?
The sweetness of your galette depends on the cherries you use. Some fresh cherries are naturally sweet, while others are more tart. Since I’m using a combination of fresh cherries and cherry pie filling, I find the sweetness is usually just right.
If your cherries are very tart, you can mix in a little honey or sugar to balance the flavor. On the other hand, if you’re using an extra-sweet cherry pie filling, you might not need any added sweetness at all. Taste as you go and adjust based on your preference!
Can I Make This Cherry Galette with Other Fruits or a Gluten-Free Crust?
Absolutely! This galette recipe is super versatile, and you can swap the cherries for peaches, blueberries, apples, or even a mix of berries for a different flavor.
For a gluten-free option, simply use a gluten-free all-purpose flour blend in the crust. You may need to add a little extra water to help it come together, but it works beautifully. No matter what variation you choose, this rustic galette will still be just as delicious and easy to make!
Conclusion
Will You Try This Easy Cherry Galette Recipe?
If you’ve never made a galette before, this is the perfect time to try! It’s so simple, yet the results are stunning—flaky, golden crust wrapped around a sweet and juicy cherry filling. Whether you’re making it for a family dessert, a holiday gathering, or just because you’re craving something delicious, this galette is always a hit.
I’d love to hear how yours turns out! Did you use fresh or frozen cherries? Did you try a fun variation? Let me know how it went—I can’t wait to see your creations!
Have Feedback? Leave a Comment and Review!
I always appreciate hearing from my readers, and your feedback helps others decide if they want to try this recipe too. If you made this cherry galette, leave a comment below and let me know what you think!
Did you make any changes or have any tips to share? Your review could inspire someone else to give it a try. Plus, I love seeing how different people make this recipe on their own!
Looking for More Easy Dessert Recipes?
If you loved this cherry galette, you’ll probably enjoy some of my other simple and rustic desserts. Try my Pumpkin Pie Crisp, a cozy fall favorite, or my Old Fashioned Blueberry Cobbler for a delicious summer treat.
Want something even easier? My Shoofly Pie Recipe: The Best Pantry Staple Dessert is perfect for when you need a quick, crowd-pleasing dessert with just basic pantry staples.
Resources: Here are some helpful resources for further information.
- Broccoli and Chees Galette Recipe – By Serious Eats
- Savory Galette – By Joy Food Sunshine
- Any-Kind-of-Fruit Galette – By Smitten Kitchen
Frequently Asked Questions
1. Can I use store-bought pie crust?
Yes! If you’re short on time, a pre-made pie crust works well for this recipe. However, a homemade crust gives the galette an extra flaky and buttery texture.
2. Can I freeze the galette?
Yes, you can freeze a baked galette. Let it cool completely, then wrap it tightly in plastic wrap and foil before freezing for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
3. What other fruits can I use?
You can swap cherries for other fruits like peaches, apples, berries, or pears. Just be sure to adjust the sweetness and thickening agents if needed.
Cherry Galette Recipe
Equipment
- 1 mixing bowl
- 1 9- 12 inch pie pan or cast iron skillet.
Ingredients
For the Pie Crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 4-5 tbsp ice water
For the Pie/Galette Filling
- 1 quart fresh whole cherries, pitted
- 1 quart cherry pie filling
- 1 egg, beaten for egg wash
- 1 tbsp coarse sugar for sprinkling
Instructions
For the Pie Crust
- Mix Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Cut in Butter: Add the cold, cubed butter to the flour. Using a pastry cutter or your fingers, mix until the butter is incorporated and resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. It should be slightly crumbly but hold when pressed.
- Chill Dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes before rolling it out.
- Roll & Use: On a lightly floured surface, roll the dough into a 12-inch circle, then transfer it to your baking sheet to assemble your galette.
For the Pie/Galette Filling
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare Filling: In a large bowl, mix the pitted fresh cherries with the cherry pie filling.
- Roll Out Crust: On a lightly floured surface, roll out the pie crust into a 14-inch circle, enough for overlapping the galette. Transfer it to the prepared baking sheet.
- Assemble Galette: Spoon the cherry filling onto the center of the crust, leaving about a 2-inch border around the edges.
- Fold Edges: Gently fold the edges of the crust over the filling, pleating as you go to create a rustic look.
- Egg Wash & Sugar: Brush the crust with the beaten egg and sprinkle coarse sugar over the top for a golden, crunchy finish.
- Bake: Bake for 35-40 minutes, or until the crust is golden brown and the cherry filling is bubbling.
- Cool & Serve: Let the galette cool slightly before slicing. Serve warm, optionally with vanilla ice cream or whipped cream.
Summary
I hope I have inspired you to make these recipes in your cast iron skillet to enjoy and share with your friends and family.
If you were encouraged by this post, I invite you to check out my FREE Printables Page for fun free printables, planners, and charts.
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Here are some more of my cast iron cooking inspiration posts to check out!
How to Cook Scrambled Eggs In a Cast Iron Skillet without Sticking!
How to Season Cast Iron for Cooking
The Best Old-Fashioned Homemade Brownies: A Cast Iron Skillet Recipe!
How to Make Dutch Oven Lasagna
How to Make Black Bean Burgers from the Garden!
Blessings,
The Off Grid Barefoot Girl
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This looks so good! Thanks for sharing ❤️🥰
It definitely was delicious! Thank you!