Cherry and Apple Galette

The tender and flaky golden brown galette filled with cherries and apples is absolutely gorgeous. It’s absolutely divine served warm with a scoop of vanilla ice cream to bring it over the top.


  • Dough:
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tablespoons) butter, cubed and chilled
  • 45 Tablespoons ice water
  • Filling:
  • 1 1/2 lbs cherries, about 4 cups
  • 12 apples (1 large or 2 small), any kind of apple, peeled and finely chopped
  • 1/4 cup granulated sugar
  • 1 Tablespoon red wine, optional
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons cornstarch
  • 1/2 Tablespoon butter, chilled and finely chopped
  • egg wash (1 egg+1 1/2 Tablespoons water, whisked together)


  1. In a standing mixer, combine the flour, salt and flour, pulsing lightly just until the mixture resembles wet sand.
  2. Add the water, 1 tablespoon at a time, pulsing after each addition of water. Keep adding water until the dough just begins to gather into larger clumps.
  3. Shape the dough into a disc, wrapping it in parchment paper or aluminum foil and then place in the refrigerator for about an hour.
  4. I usually make pie dough the night before or even make some to have on hand. Keep it in the refrigerator up to 2 days or in the freezer for up to 6 months. If I make pie dough, I ALWAYS make at least 2 crusts, since it takes absolutely no extra effort. Then I have an extra pie crust on hand to make pies or even a delicious Quiche Lorraine.
  5. Preheat the oven to 375 degrees Fahrenheit.
  6. Remove the pits from the cherries. I found this handy cherry pitter at Aldi for less than $5. The juice from the cherries with stain your hands and clothes, so keep that in mind. I actually use gloves to do this, since it makes your hands look pretty awful, and I’m not usually picky about such things.
  7. The apples need to be chopped pretty finely, so that they will be cooked through all the way. You can make them bigger, just slice them thinly.
  8. In a large bowl, combine the cherries, apples, sugar, red wine, cinnamon, cornstarch and mix to combine. Set aside.
  9. On a lightly floured surface, roll out the pie dough into approximately a 14 inch circle. Place it on top of a rimmed baking sheet lined with parchment paper. Using a slotted spoon, scoop out the cherry and apple filling and place in on the center of the dough, mounding it slightly in the center, leaving about a 2 inch border around the edge. Leave behind all the juices that accumulate on the bottom of the bowl.
  10. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleat the dough.
  11. Dot the top of the galette with the cubed butter, placing it on top of the fruit. Brush the dough with the egg wash.
  12. Bake in the preheated oven for about 55-60 minutes.
  13. The galette is SO good served warm with ice cream; it’s an absolutely incredible combination.

Keywords: Cherry and Apple Galette, How to make a galette, How to make a cherry apple galette, galette recipe, cherry and apple dessert