Fresh Cherry Galette with Almond Pie Crust

There's something about a cherry galette that feels a little fancy without requiring much effort. Made with fresh, juicy cherries and a buttery, flaky crust, this rustic dessert comes together much easier than a traditional pie. It's one of my favorite summer desserts because it highlights fresh cherries while looking like it came straight from a bakery.

I am a huge fan of galettes because the crust is meant to be free form and rustic, plus my secret to making them even easier is using store bought crust. This Peach Galette with Puff Pastry and Tomato Galette with Goat Cheese are both amazing summer dishes to add to your collection!

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Why You'll Love This Cherry Galette Recipe

This rustic cherry galette recipe is proof that dessert doesn't need to be complicated to be impressive. With a handful of pantry staples and a container of fresh cherries, you've got a show-stopping treat that's just as good for a backyard cookout as it is for a quiet Tuesday night.

• It's nearly foolproof. No pie dish, no crimping skills required, just fold and bake.
• Fresh cherries shine. The filling is simple enough to let that sweet-tart cherry flavor be the star.
• That crunch on top. A sprinkle of turbinado sugar and sliced almonds gives this cherry almond galette recipe the perfect golden, crackly finish.
• Ready in under an hour. Minimal prep, one bake, and you're slicing into dessert.
• Totally make-ahead friendly. Great for entertaining since most of the work can be done early.

Equipment Needed

• large mixing bowl
• Parchment paper
• Rolling pin
• Rimmed baking sheet
• Small bowl (for the egg wash)
• Pastry brush
• Measuring cups and spoons

Key Ingredients

For the Cherry Filling

Fresh cherries: the heart of this homemade cherry galette recipe. Look for cherries that are firm and deeply colored for the best sweet-tart flavor. Pitting and halving about 1.5 pounds takes a bit of time, so put on a good podcast (and maybe some gloves, unless you don't mind cherry-stained fingers for a day).

Granulated sugar: just enough to sweeten the cherries and help them release their juices as they bake.

All-purpose flour: it thickens the cherry filling, giving you that perfect jammy texture instead of a soupy mess.

Lemon juice: a splash of brightness that balances the sweetness and makes the cherry flavor pop.

For the Crust & Topping

Pie crust: store-bought makes this recipe quick, but a homemade crust works beautifully too if you're feeling ambitious. Just be sure it's at room temperature so it rolls out smoothly without cracking.

Egg + Water: whisked together for an egg wash that gives the crust that gorgeous golden-brown shine.

Turbinado sugar: optional, but highly recommended. Its coarse texture adds a beautiful sparkle and a little crunch to the crust. Regular granulated sugar works in a pinch.

Sliced almonds: optional, but they take this from a classic cherry galette to a cherry-almond galette, adding a subtle nutty crunch that pairs perfectly with the cherries.

Step-By-Step Instructions

Start by washing, pitting, and halving your cherries. Fair warning: cherry juice stains, so gloves aren't a bad idea if you want to avoid purple fingertips for the rest of the day!

Add the cherries to a large mixing bowl and sprinkle with the sugar, flour, and lemon juice. Give everything a gentle stir to coat the cherries evenly, then set the bowl aside while you prep the crust. Preheat your oven to 375℉.

On a sheet of parchment paper, roll your pie crust into a 12-inch circle, about ⅛-inch thick. Spoon the cherry filling into the center, leaving a 2-inch border around the edges. The filling will sit slightly mounded, and that's exactly what you want.

Fold the edges of the dough up and over the filling, working your way around and overlapping the dough slightly as needed. This is the fun, rustic part; it doesn't need to be perfect! Leave the center of the cherries exposed.

Whisk together the egg and water, then brush the egg wash over the edges of the folded crust. Sprinkle the crust with turbinado sugar (or granulated sugar) and scatter the sliced almonds over the top, if using.

Carefully transfer the galette, parchment and all, onto a rimmed baking sheet. Bake for 45 minutes, or until the cherries are soft and bubbling and the crust is deeply golden. Let it cool for a few minutes before slicing, and serve warm with a scoop of vanilla ice cream.

Serving Suggestions

This cherry galette is best enjoyed warm, straight from the oven, with a scoop of vanilla ice cream melting into the cherries. A dollop of fresh whipped cream is just as lovely if you want something a little lighter. For a brunch spread, slice it into smaller wedges and serve alongside coffee; it's just as delicious at room temperature.

Make-Ahead

You can prep the cherry filling up to a day in advance and store it covered in the refrigerator until you're ready to assemble. If you're using a store-bought pie crust, just let it come to room temperature before rolling. You can also assemble the entire galette and refrigerate it, unbaked, for a few hours before popping it in the oven, perfect for getting ahead before a dinner party.

Storage

Leftover cherry galette can be stored at room temperature, loosely covered, for up to one day. For longer storage, refrigerate it in an airtight container for up to 3 days. Reheat individual slices in the oven or a toaster oven at 300℉ for a few minutes to crisp the crust back up.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!