This easy cherry galette uses canned pie filling and a store-bought crust for a gorgeous rustic dessert with almost no effort.
If you’ve never made a galette, this is the recipe to start with. A galette is basically a “cheater’s pie”. Same buttery crust, same fruit filling, none of the fuss. There’s no lattice, no crimping, no worrying about a soggy bottom crust. You roll out the dough, pile filling in the middle, fold the edges up, and bake. That’s it.
This version leans all the way into easy: canned cherry pie filling and a refrigerated pie crust from the store. It’s the same rustic, bakery-case look as a from-scratch galette, but it comes together in about 10 minutes of prep.
If you want to give it a little more effort, you could always make my homemade pie crust, but when in a pinch store bought always works great.
Why You’ll Love This Cherry Galette
- Only 4 ingredients for the galette itself (crust, pie filling, milk, sugar).
- No pie plate, no crimping, no special equipment. A baking sheet and a rolling pin is all you need.
- Ready in about 35 minutes, most of which is hands-off bake time.
- Forgiving. A slightly wonky fold or an uneven edge just adds to the rustic look.
Ingredients Needed
Here’s the short list of ingredients that you’ll need to make this easy cherry galette recipe. As always, you can find the full list of ingredients in the printable recipe card below.
- Cherry Pie Filling – go for the “extra cherry” filling to make sure you’re getting more fruit in each bite. You can also swap out the cherries for any other type of canned fruit pie filling.
- Pie Dough – store bought or homemade. All you need is one 9″ round to make this easy dessert.
- Milk – for brushing the pie dough. This helps make the pie crust a nice golden brown with a flakey crust.
- Sugar – Sprinkle a little sugar on the pie dough before baking to give it a little extra sweetness
How To Make Cherry Galette
The beauty of this dessert is how quickly it all comes together.
Simply roll out the pie dough, place the cherry pie filling in the center and fold up the edges of the pie crust around the filling.
Allow the cherry pie filling to peek out of the center, which gives this galette it’s rustic pie look.
Brush the edges with milk and sprinkle with sugar, then bake until golden brown.
Tips for the best cherry galette
- Chill the dough if it gets too soft to work with. Refrigerated crusts can turn sticky fast, especially in a warm kitchen. Pop it in the fridge for 10 minutes if it’s fighting you.
- Don’t skip the parchment paper. It makes transferring the galette to the baking sheet (and getting it back off) much easier.
- Leave that 3-inch border. It’s what gives you enough crust to fold up and over without tearing.
- Watch the last 5 minutes of baking. Ovens vary, and you want deep golden brown crust, not pale.
Can I use fresh cherries instead of canned filling?
Yes. Toss about 3 cups of pitted fresh or frozen cherries with 1/3 cup sugar, 2 tablespoons cornstarch, and a squeeze of lemon juice, then use that in place of the canned filling. It’ll be slightly juicier, so consider a longer bake (30-35 minutes) and letting it rest 10 minutes before slicing.
Make Ahead and Storage
Store leftover galette covered at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat individual slices in the oven or toaster oven at 350°F for a few minutes to re-crisp the crust; the microwave works too but will soften it.
Frequently Asked Questions
What’s the difference between a galette and a pie? A galette is free-form and baked directly on a flat sheet, with the crust folded over the filling instead of fully enclosing it in a pie plate. It’s less structured, faster to make, and doesn’t require crimping or a top crust.
Can I make this ahead of time? You can assemble the galette (through step 4) and refrigerate it, covered, for up to a day before baking. Brush with milk and sugar right before it goes in the oven.
Can I freeze it? Yes, either baked or unbaked. Freeze an unbaked galette on the sheet until solid, then wrap well; bake from frozen, adding a few extra minutes. Baked galette can be wrapped and frozen for up to 2 months; thaw and reheat in the oven.
What can I serve with it besides whipped topping? Vanilla ice cream, fresh whipped cream, or just a dusting of powdered sugar all work well.
If easy desserts with cherries are you’re thing, make sure to check out my Easy Cherry Turnovers!
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Cherry Galette Recipe
Ingredients
- 1 9" pie crust dough, refrigerated
- 1 1/2 cups cherry pie filling
- 1 tbsp milk
- 1 tsp sugar
- 1 cup cool whip, frozen (thawed)
- blueberries, fresh
Instructions
- Preheat oven to 425 degrees F.
- Unroll pie dough on a sheet of parchment paper and use a rolling pin to roll the crust to 13 inches.
- Place the cherry pie filling in the center of the pie crust, leaving a 3 inch boarder. Fold the pie crust over the pie filling, leaving the center exposed.
- Brush the top of the pie crust with milk and sprinkle with sugar. Bake for 25 minutes, or until the pie crust is golden brown.
- Serve warm with cool whip and fresh blueberries. Enjoy!
Excellent procedure and delicious as well! Happy Valentines Day❤️
Love this! I used Aldi canned cherry pie filling and sprinkled semi sweet chocolate chips over top before folding the pie crust up 🙂 It adds a nice touch for Valentine’s Day!
Easy as cherry pie can be.
I tried this recipe and added cream cheese inside with cherry pie filling, it was delicious!
Sounds great!! Thanks for sharing Bernice!
i always Like Cherry Pie Gallete.but whilst ever i try to make it myself.I failed to create a good taste.however i’m able to try your receipe . something just tell me it’d create a amazing taste.
i always Like Cherry Pie Gallete.But When ever i try to make it myself.I failed to create a good taste.But I will try your receipe . Something just tell me it would create a great taste.
Gorgeous dish! Can’t wait to serve this to my guests! Cheers & thanks!
Thanks Manav! You’re going to love it! 🙂
Cherries! Love everything with cherries! 🙂
I’m right there with you Medeja! 🙂 Cherries are my fave!