How To Make A Rustic Cherry Galette

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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How To Make A Rustic Cherry Galette

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• Author: krazykitchenmom

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Description

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.

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Ingredients

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• 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)

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Instructions

1. Preheat over to 450°
2. Place 1/2 the cherry pie filling in a mixing bowl (I save the rest in the refrigerator for ice cream, or yogurt toppings).
3. Pit and half the fresh cherries.
4. Mix the canned and fresh cherries together.
5. Spread one of the pie crust rounds on to a parchment or baking mat covered cookie sheet.
6. Spread cherry filling in the middle of the pie crust and spread it out to about two inches of the pie crust.
7. Gently fold in the two inches of crust all the way around the pie.
8. Brush the pie crust with egg whites.
9. Sprinkle with sugar.
10. Bake for 50-60 minutes.