Rustic Cherry Galette Recipe: Delicious Homemade Pastry

This rustic cherry galette recipe is made with an easy homemade pastry crust. How to make a delicious and beautiful galette with a homemade cherry filling.

I’m kicking the summer baking season off with a cherry galette. Cherry season has arrived and it brought summer with it! Or maybe it’s the other way around. You can’t get cherries all year round so when they arrive at the market you gotta pounce ya know?

I’ve never tried making a galette before. Heck, I’ve never even eaten an actual galette. And life is just too short not to. It’s really just a lazy man’s pie! Yep, I’m all in. I already told you guys I’m so into working with pie crusts lately. I love rolling up my sleeves and getting creative with pie crusts.

But a galette crust is as simple as they come. If you’ve never tried to make pie dough before, just use a store bought pie crust. Some people just aren’t into making pie crusts, but don’t let that stop you from enjoying you’re very own home made galette. However, if you’re into making them, or you want to give it a try, they aren’t as complicated as they seem. A couple of tips and tricks could have you on your way to pie crust extraordinaire!

The secret is to use very cold (or frozen) butter, iced water, and vinegar (or vodka) to make your pie crust golden and flakey. I personally prefer using apple cider vinegar, I like to save my vodka for more important uses, like mojitos or iced vodka lemonades.

When it comes to mixing the crust, I prefer to use use my food processor. I pulled it out one lazy day when I was trying to touch the dough as little as possible to keep the crust cold and from developing too much gluten in the flour. Overworking the dough can cause a tough pie crust. I found that this make a tender flakier crust then I’ve ever made. I was hooked from that point on. So remember, the less touching and fondling the crust, the tender and flakier it will be.

You may be tempted to use a lot of water, but don’t do that. Trust the process. You’ll want the mixture to have a loose sandy or crumbly look and feel to it. Such as the photo below.

Let’s begin with the pie crust recipe. If using a store bought crust, you will skip this step. Scroll to the bottom of the post for the full printable recipe.

Pie Crust Ingredients:

• 2 cups all purpose flour
• 1/4 teaspoon sea salt
• 1 Tablespoon sugar
• 10 Tablespoons very cold (or frozen) butter cubed
• 1 Tablespoon apple cider vinegar (or vodka) (Don’t eliminate this ingredient, it will give you a flakier crust
• 2-3 Tablespoons ice water
• Egg wash for brushing pie crust (one egg yolk mixed with 1 tsp water)

Directions:

1. In a food processor (or large bowl) add flour, salt, and sugar.
2. Add cubed cold butter
3. Pulse a few times until butter is pea sized (or if mixing by hand use a fork or pastry cutter)
4. Add apple cider vinegar and 2 tablespoons ice water.
5. Pulse or mix until all the liquid has absorbed and it has a sandy or loose crumble look
6. You can add a tablespoon of water at at time until you get the desired look.
7. Pour on a clear surface and bring the mixture together into a flat disc
8. Cover in plastic wrap and place in fridge to chill and rest for an hour

While the pie dough is chillin’ in the fridge. You can begin your cherry filling.

Cherry Galette Filling:

• 4 cups washed, pitted and halved sweet/tart cherries
• 1/3 cup + 3 tablespoons brown sugar
• 2 1/2 Tablespoons all purpose flour
• 1/8 teaspoon sea salt
• Zest of one lemon
• 1 1/2 Tablespoons lemon juice

Directions:

1. Place all ingredients into a large bowl, stir well and carefully, and set aside to let the juices macerate
2. After about a half hour strain the cherries over a bowl to catch the juice.
3. Turn the stove on to medium low heat and reduce for 5-6 minutes or until juice thicken.
4. Remove from heat and set aside.
5. Preheat oven to 375° and place rack in center of oven

See below for the rest of step by step instructions.

Rinse, pit, drain and halve 3 cups of cherries placing them into a large bowl.

How to pit cherries.

Add the rest of the cherry filling ingredients and stir carefully. Let the cherries macerate the juices a bit, then strain of juice into a bowl. Over medium low heat in a small pan, reduce cherry juice until it begins to thicken about 5-6 minutes. Set aside the pan. This reduction keeps your bottom from getting soggy so it’s bakes crisp on the bottom.

Preheat oven to 375°. On a surface well coated with flour, roll pie dough out as round a possible to about 1/8 inch thickness or about the thickness of a 2 stacked quarters. You may want to roll your dough out on a flat baking sheet on top of a well floured piece of parchment paper, because sometimes the dough will stick or tear if you try to roll it up on the rolling pin to transfer to the baking sheet.

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Once you have your crust rolled out use a pastry cutter or paring knife to create cuts about 2 “inches from the the center. It doesn’t have to be perfect.

Fill the center with the cherry filling. You won’t use the reduction until it’s ready to go in the oven.

With your pastry cutter go around the outside edge to trim and even things up a bit. Then begin by folding the edges up over the cherries overlapping each side and making sure seems are tight so juices don’t run out the side. You will get some cracks but you don’t want all your juices to run out and burn off.

When all the edges have been folded brush with egg wash and sprinkle on some course brown sugar (regular brown sugar works just fine also.) Pour cherry reduction over top of cherries.

Place baking sheet on center rack and bake for one hour at 375° or until golden brown and juices bubble.

Cool and serve as is or add favorite toppings such as whipped cream, powdered sugar, or vanilla ice cream.

Get the printable recipe below. If you try this recipe please leave comments or suggestion. Also follow along on Instagram @Thekitchenprescription for stories and see when new recipes are being created and posted.

Now get on out there and show summer’s who’s boss! Happy summer everyone!

Recipe Type: Dessert

Author: Sherri @ The Kitchen Prescription

Prep time: 1 hour 30 mins

Cook time: 1 hour

Total time: 2 hours 30 mins

Serves: 6-8

Lazy man’s rustic pie. Sweet tart cherry galette to kick off summer 2019.

Ingredients

• [b]Pie Crust Ingredients:[/b]
• 2 cups all purpose flour
• 1/4 teaspoon sea salt
• 1 Tablespoon sugar
• 10 Tablespoons very cold (or frozen) butter cubed
• 1 Tablespoon apple cider vinegar (or vodka) (Don’t eliminate this ingredient, it will give you a flakier crust
• 2-3 Tablespoons ice water
• Egg wash for brushing pie crust (one egg yolk mixed with 1 tsp water)
• [b]Cherry Filling:[/b]
• 4 cups washed, pitted and halved sweet/tart cherries
• 1/3 cup + 3 tablespoons brown sugar
• 2 1/2 Tablespoons all purpose flour
• 1/8 teaspoon sea salt
• Zest of one lemon
• 1 1/2 Tablespoons lemon juice

Instructions

1. [b]Directions for Pie Crust:[/b]
2. In a food processor (or large bowl) add flour, salt, and sugar.
3. Add cubed cold butter
4. Pulse a few times until butter is pea sized (or if mixing by hand use a fork or pastry cutter)
5. Add apple cider vinegar and 2 tablespoons ice water.
6. Pulse or mix until all the liquid has absorbed and it has a sandy or loose crumble look
7. You can add a tablespoon of water at at time until you get the desired look.
8. Pour on a clear surface and bring the mixture together into a flat disc
9. Cover in plastic wrap and place in fridge to chill and rest for an hour
10. Preheat oven to 375 degreesDirections:
11. [b]For The Cherry Filling:[/b]
12. Place all ingredients into a large bowl, stir well and carefully, and set aside to let the juices macerate
13. After about a half hour strain the cherries over a bowl to catch the juice.
14. Turn the stove on to medium low heat and reduce for 5-6 minutes or until juice thicken.
15. Remove from heat and set aside.
16. Roll pie dough out as round a possible to about 1/8 inch thickness or about the thickness of a 2 stacked quarters.
17. Use a pastry cutter or paring knife to create cuts about 2 “inches out from the the center.
18. Fill the center with the cherry filling. You won’t use the reduction until it’s ready to go in the oven.With your pastry cutter go around the outside edge to trim and even things up a bit.
19. Then begin by folding the edges up over the cherries overlapping each side and making sure seems are tight so juices don’t run out the side.
20. When all the edges have been folded brush with egg wash and sprinkle on some course brown sugar (regular brown sugar works just fine also.)
21. Pour cherry reduction over top of cherries
22. Place on center rack in oven and bake at 375 degrees until golden brown and juices bubble.
23. Cool and slice.
24. Serve with favorite topping.