Brown Sugar Cherry Galette
Mess Level: Low
Yield: 6-8 Servings
Prep Time: 30 min
Cook Time: 50 min
For the Galette
- 9-inch Pie Dough
- 1 ½ lb Red Cherries
- ⅓ Cup Brown Sugar
- 1 Tablespoon Brandy
- 1 Lemon
- Salt to Taste
- For the Topping:
- 1 Egg
- 1 Tablespoon Cream, Milk, or Water
- 2 Tablespoons Raw Sugar
- Vanilla Ice Cream for Serving (optional)
- Preheat the oven to 375. Pit the cherries and put them in a large mixing bowl.
- Add the brown sugar, brandy, and a pinch of salt. Toss with your hands to combine.
- Zest the lemon into the cherries then add a very tiny squeeze of juice, no more than half a teaspoon. Toss to combine, taste, and adjust as needed.
- Roll out the pie dough into a rough circle and TRANSFER to a sheet of parchment. Use a slotted spoon to add the cherries to the dough, leaving 1 ½ inch overhang. Reserve the remaining liquid from the cherries.
- Fold the pie dough around the cherries, leaving the center open to show off the fruit. Beat the egg with a bit of water, cream, or milk and brush it on the dough, then sprinkle with raw sugar.
- Freeze the galette for at least 20 minutes, then bake until the crust is a deep golden brown and the cherry filling is slightly bubbly about 40-50 minutes. The cherries should still retain their shape. Cool and serve with vanilla ice cream and drizzle the remaining liquid from the cherries on top.
Did You Make It? Tag Us!
- Gluten Free: Swap out your favorite gluten-free pie dough or gluten-free puff pastry.
- Vegetarian: Yes! This dish is naturally vegetarian. Vegan - Swap the pie dough for a vegan version and instead of using the egg just brush on your favorite alternative milk.
Meal Prep: Follow these steps if you want to prep ahead of time:
- Complete this recipe through step 5. Freeze until firm, then place in a freezer bag or plastic wrap really well and leave in the freezer for up to 4 weeks. When you’re ready to bake follow step 6 and bake it right out of the freezer. Keep in mind you may need a few extra minutes of bake time.
I forgot to transfer the dough to parchment before I filled it! Help!
- Don’t worry, I’ve done that too many times to count. Get a buddy and a few good spatulas. Count to three and transfer it quickly and with confidence, even if you don’t feel it! If it breaks, it will still be delicious.
Pie dough always gives me the runaround.
- You’re not alone, check out the Easy Butter Pie Crust video/tutorial for all my tips on making and working with pie dough.
Can I substitute the brandy?
- You bet, just use vanilla extract.
What’s the best way to pit cherries?
- I use a pairing knife and slice them like I would an avocado. Twist the two halves apart and use your thumbnail or a tiny measuring spoon (⅛ teaspoon) to remove the pit. It takes some time but I love the peacefulness of standing in my kitchen pitting cherries. You can also use a cherry pitter but it won’t be as pretty.
Ramblings of a Line Cook
I cannot abide the sickeningly sweet cherry pies from my youth. The cherry pies I grew up eating at holidays where someone would go to all the work of making their favorite pie crust recipe and then fill it with a few dusty cans of gelatinous cherries pulled from the back of the shelf at Price Chopper still makes me shudder.
But THESE cherries… Pitted by hand on my kitchen island, the butcher block turning dark red with the cherry juice no matter how careful I am, I suppose it was the fate of something titled “butcher block” to be stained red somehow. I find it oddly satisfactory, standing there with a pairing knife pitting a pound of cherries. It is peaceful, it is repetitive, and it is rewarding.
We’ll add an oz of brandy and the zest of a lemon besides. My fingers sneak in for a taste check and it needs something… The tiniest squeeze of lemon juice, no more than a half teaspoon, as I don’t want to lose that dark flavor from the molasses in the brown sugar and the natural earthy element of dark, red cherries. It is perfect, but it needs salt. Tuck them in the crust and then baked until done. Vanilla ice cream is a must.