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Rustic Cherry Galette is a fancy but very easy to make cherry pie. I used a mixture of fresh cherries and canned cherry pie filling to make this free-form pie.
When I was pregnant with my daughter the only thing I craved was cherry pie and this Rustic Cherry Galette would have been the perfect little treat. Truth is I didn’t do much baking back then, especially since my Mom was such a fantastic baker and there wasn’t any way could have made anything as good as she did.
When my daughter was about 4 years old, my Mom came to visit and she took my daughter with her to to do the Thanksgiving shopping while I was at work. As they were chatting about ingredients for several of the dishes my Mom got on the topic of making a pumpkin pie. As the story goes, my daughter exclaimed in a loud little voice, “don’t be silly Grandma, you don’t make pies, you buy them out of the freezer”. And that’s when I decided I’d better step up my cooking a baking game.
And so I did, but when it comes to baking I really like easy fast recipes that look like a million bucks but don’t have me tied to the kitchen all day. I made this Galette one evening when I needed a quick dessert. The good news was that I already had all of the ingredients in my pantry.
Feel free to leave me a comment and let me know if you like this recipe or if there is a recipe you’d like to learn more about.
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Rustic Cherry Galette is a fancy and very easy cherry pie. I used a mixture of fresh cherries and canned cherry pie filling to make this free form pie.
- 1 Pilsbury refrigerated pie crust
- 1/2 can of cherry pie filling – can size 21 oz.
- 30 fresh cherries – pitted and cut in half
- 1 egg white – mixed
- 1 TBS turbinado sugar (or cane sugar)
- Preheat over to 450°
- Place 1/2 the cherry pie filling in a mixing bowl (I save the rest in the refrigerator for ice cream, or yogurt toppings).
- Pit and half the fresh cherries.
- Mix the canned and fresh cherries together.
- Spread one of the pie crust rounds on to a parchment or baking mat covered cookie sheet.
- Spread cherry filling in the middle of the pie crust and spread it out to about two inches of the pie crust.
- Gently fold in the two inches of crust all the way around the pie.
- Brush the pie crust with egg whites.
- Sprinkle with sugar.
- Bake for 50-60 minutes.