A cherry galette is a quick and easy little pie to make during the summer, and it’s just so good made with fresh, in season cherries, although frozen cherries can also be used. The cherries are lightly sweetened, spiced with a hint of allspice and fresh orange zest, and baked in a flaky all butter pie crust.
Looking for more pie recipes? Don’t miss my fresh strawberry pretzel pie, plum galette, peach lattice pie, and banana cream pie.
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What’s a Galette?
A galette (also called a crostada) is a rustic, free-form pie made from a single sheet of pastry. It’s usually filled with fruit, sugar and spices, and baked until the filling is bubbly and the crust is golden brown and crisp. It’s typically baked flat on a baking sheet, instead of in a pie pan, with the edges of the dough folded up around the fruit.
With its smaller size, it’s perfect for a small family, and you can even pick up pieces by the edge to eat by hand. What I love about a cherry galette is that you can have all the satisfaction of baking and eating a delicious, homemade cherry pie, but with half the amount of effort to make it.
Ingredients
- ½ recipe Pie Dough. You’ll need a single pie crust, or 1/2 my recipe for pie dough. You could also make the full recipe, and freeze half the pie dough for another galette or single crust pie.
- Cherries. If you use fresh cherries, then you’ll need to pit them yourself, but frozen cherries are usually already pitted. I like to use the frozen cherries that have a mix of sweet and tart cherries.
- Granulated Sugar. Adds a bit of sweetness to the filling.
- Flour. Helps to thicken the cherry filling.
- Allspice + Fresh Orange Zest. Adds flavor to complement the sweet cherries.
Instructions
- Preheat the oven to 375 F, and position a rack in the lower third of the oven. Line a baking sheet with a piece of parchment paper. You can bake the galette directly on the paper, or in a metal pie pan, whichever you prefer.
- On a lightly floured surface, roll out the dough into a circle, about 12 inches in diameter and 1/8 inch thick. Set the dough on the baking sheet.
- In a bowl, toss the cherries with the sugar, flour, allspice and orange zest, until well combined. Pile the fruit onto the dough, leaving two inches of dough all around.
- Fold the edges of the dough up, so that it folds up over the fruit. Brush the edges of the dough with the milk, using it to help seal all the folds together. I also like to sprinkle the crust with a little more sugar, for a crunchy finish.
- Bake for about 45 minutes, until the fruit and juices are bubbling and thick, and the crust is golden brown. Cool for at least 30 minutes before cutting into wedges and serving.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Yes, you can use fresh cherries (which you’ll need to pit yourself), or frozen pitted cherries. With frozen cherries, I like to buy the bags of cherries that contain a mixture of sweet and tart cherries. Be sure to thaw them first, and drain any excess liquid.
Fruit pies and galettes are best eaten the day they’re made, but leftovers can be stored, loosely covered, for up to 2 days.
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Cherry Galette
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ½ recipe Pie Dough
- 1 lb sweet or tart red cherries, pitted and halved
- ¼ cup granulated sugar
- 3 tbsp all-purpose flour
- 1 small pinch ground allspice
- ½ tsp fresh orange zest
- 1 tbsp milk
Instructions
- Preheat the oven to 375 F, and position a rack in the lower third of the oven. Line a baking sheet with a piece of parchment paper. You can bake the galette directly on the paper, or in a metal pie pan, whichever you prefer.
- On a lightly floured surface, roll out the dough into a circle, about 12 inches in diameter and 1/8 inch thick. Set the dough on the baking sheet.
- In a bowl, toss the cherries with the sugar, flour, allspice and orange zest, until well combined. Pile the fruit onto the dough, leaving two inches of dough all around.
- Fold the edges of the dough up, so that it folds up over the fruit. Brush the edges of the dough with the milk, using it to help seal all the folds together. I also like to sprinkle the crust with a little more sugar, for a crunchy finish.
- Bake for about 45 minutes, until the fruit and juices are bubbling and thick, and the crust is golden brown. Cool for at least 30 minutes before cutting into wedges and serving.
Well I finally made one of your recipes. I was celebrating a late birthday for my daughter. She took a piece of the galette to go and I had a small slice to comment. It was as advertised! The crust was flakey and the orange brought out the cherry flavor. Most excellent!