The tender and flaky golden brown galette filled with cherries and apples is gorgeous. It's absolutely divine served warm with a scoop of vanilla ice cream to bring it over the top.
Your summer will not be complete without making this amazing Cherry and Apple Galette. While cherries are in season, run to the store and get some for this stunning but simple dessert. Using a homemade pie crust recipe really makes this galette extra delicious. You can also use other fruit instead of the cherries for the galette - peaches, nectarines, plums, apricots, strawberries or blueberries.
The cherry and apple filling is so great for a galette, since they don't become too watery when baking. A dash of red wine really brings out the flavor of the cherries, adding a bit of acidity and richness. Red wine always reminds me of cinnamon with its oaky back notes, and of course, cinnamon and apples always pair so well together.
The tender, flaky crust bakes up so golden and crisp. I think I might even like galettes better than pies now! It's easier to make, the crust is so much crisper and it looks beautiful too. Serve the warm galette with some ice cream and you've got yourself a winner.
Ingredients:
- pie crust (be sure to add about 2 Tablespoons of sugar to the pie crust)
Filling:
- fresh cherries
- apples, you can use any kind of apples in this recipe
- granulated sugar, just enough to sweeten the filling
- red wine, optional
- the red wine pairs so well with cherries, but you can omit it. It's only for flavor.
- red wine options: Pinot Noir, Cotes du Rhone, Chianti, Burgundy.
- cinnamon
- cornstarch, to thicken the filling and absorb extra liquid
- butter
- egg wash (1 egg + 1 ½ Tablespoons water, whisked together)
How To Make the Cherry Apple Galette
Time needed: 2 hours
Homemade Cherry Galette
- Make the pie crust.
Homemade Pie Crust Recipe
The pie crust needs to be chilled before rolling it out. I usually do this ahead of time. You need to chill it in the refrigerator for 30 minutes to an hour, or up to 24 hours in advance.
Pie crust can be frozen too, up to 3 months in advance. In that case, thaw the dough overnight in the refrigerator. - Preheat the oven to 375 degrees Fahrenheit.
Line a rimmed baking sheet with parchment paper.
- Next, prepare the filling.
Remove the pits from the cherries. Chop or finely slice the apples.
In a large bowl, combine the cherries, apples, sugar, red wine, cinnamon, cornstarch and mix to combine. Set aside. - Roll out the pie crust.
- 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. - Assemble the galette.
- 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.
- 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.
- Dot the top of the galette with the cubed butter, placing it on top of the fruit. Brush the dough with the egg wash. - Finally, bake the galette.
Bake in the preheated oven (375 degrees Fahrenheit) for about 50-55 minutes.
Serving the Galette
Cool the galette for at least 5 minutes before slicing it and serving it. It's so good served warm with some vanilla ice cream.
Helpful Tips and Frequently Asked Questions
Yes. However, you may have to adjust how big to roll out the dough and also the baking time.
Homemade pie dough is so easy to make and it tastes incredible. I highly recommend giving it a try for the best results. It turns out so flaky, tender and delicious.
Yes. I use jam in my Nectarine Galette recipe and it works great. You can omit the corn starch and the sugar in the filling and just use any kind of jam that you like. Cherry would work well here, or use strawberry jam, but most flavors can be used.
I don't recommend it. Frozen fruit and berries are really watery after being frozen. In a pinch, you can use frozen cherries, but be prepared that the galette will be more watery.
Work quickly when rolling out the dough and then filling it, so that they bits of butter in the dough don't melt. If the dough gets too warm, the crust will be flatter, the butter will leak and it won't have that flaky, tender texture.
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.
- Prep Time: 30 min, plus 1 hour chilling
- Cook Time: 55 min
- Total Time: 0 hours
- Yield: 1 galette, about 6 servings
- Category: Sweets
Ingredients
- Pie Crust (for a single layer crust)
Filling:
- 1 ½ lbs cherries, about 4 cups
- 1-2 apples (1 large or 2 small), any kind of apple, peeled and finely chopped or sliced
- ¼ cup granulated sugar
- 1 Tablespoon red wine, optional
- ½ teaspoon cinnamon
- 2 Tablespoons cornstarch
- ½ Tablespoon butter, chilled and finely chopped
- egg wash (1 egg + 1 ½ Tablespoons water, whisked together)
Instructions
- Make the pie crust. Shape the dough into a disc, wrapping it in parchment paper or aluminum foil and then place in the refrigerator for about an hour to chill. (You can also make it up to 24 hours in advance, keeping it refrigerated or freeze for up to 3 months.)
- Preheat the oven to 375 degrees Fahrenheit.
- Remove the pits from the cherries.
- 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.
- In a large bowl, combine the cherries, apples, sugar, red wine, cinnamon, cornstarch and mix to combine. Set aside.
- 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.
- 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.
- Dot the top of the galette with the cubed butter, placing it on top of the fruit. Brush the dough with the egg wash.
- Bake in the preheated oven for about 50-55 minutes.
- The galette is SO good served warm with ice cream; it's an absolutely incredible combination.
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