I’m leaning into fruit desserts for summer at the moment and I’ve got another one served up for ya today- cherry almond galette is like the easiest pie you’ve ever made. It tastes amazing, you don’t even need a pie pan to make it, and you can use fresh or frozen cherries here.
I’ve got lots of tips and info below on possible ways to make this galette your own, but it’s really wonderful for any summer dessert situation as is. Let’s get to it!
How to Make a Cherry Almond Galette
Galettes are basically just formless pies- we’re not using a pie plate, and instead we’re just kind of wrapping the pie crust around the filling on a sheet pan. It’s really pretty in the end and it’s super easy to make. We’re starting out with the almond filling- it’s pretty simple and the only extra ingredient that you may not already have is almond flour.
Basically just add everything for the almond paste into a bowl and mix it until you have a thick, paste-like mixture. Set this whole thing aside and start working on the cherries.
For the cherries, I’m using a frozen mix of red and sour cherries because I really love the addition of sour cherries here but I can almost never find them fresh in my part of the world. If you’re using fresh cherries, just simply pit them and continue with the process.
We’re tossing the cherries with some sugar, cornstarch, and almond extract.
You can use a homemade pie crust if you’d like here, or you can buy a pre-made crust at the grocery store that you can roll out easily. Grab my recipe here if you’re looking to go the homemade route!
Once your crust is rolled out and ready to go, spread the almond paste in the center, leaving about 3 inches of the edges uncovered like the images above. Then gently spread the cherries over the top.
Gently fold the edges of the crust over the top of the filling, folding where needed. It doesn’t have to look perfect, you just want to seal everything in and fold in all of the overhanging edges. Brush the tops with an egg wash, and optionally a generous sprinkle of sugar before it’s off to the oven!
Bake until everything is golden brown and puffed all over, about 45-50 minutes. I served mine with whipped cream, but it would also be lovely with ice cream or with nothing at all. Enjoy!
Tips & Tricks for the Perfect Cherry Almond Galette
Here are all my tips and tricks to help you along the way!
- Can I use fresh cherries? Yes, you can make this recipe with fresh or frozen pitted cherries- either will work perfectly here.
- My cherry mixture is looking really dry before baking, what can I do? The mixture should look like it has a thick paste coating the cherries. If it’s dry, add 1-2 tsp. of water to the mixture until you have a paste consistency. This can vary just based on how juicy your cherries are!
- Do I have to use cherries? This recipe would work perfectly with blackberries, raspberries, strawberries, or even peaches. Use whatever fruit you love!
- Do I have to use sour cherries? No, you can use any cherries or fruit you prefer here. I can never find fresh sour cherries where I live, so I’m using frozen here, but it’s also great with all sweet cherries!
- Do I have to make my own crust? No, you can use a refrigerated pre-made pie crust as well if you prefer here.
- How do I know when it’s finished baking? The pie crust should be deeply golden brown, and the filling should look puffy around the cherries and lightly golden as well.
- I’m at about 5,000 ft. above sea level and find that most people who live between about 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes!
Enjoy!
Cherry Almond Galette
Ingredients
For the galette:
- 1 unbaked crust
- 2 cups frozen pitted cherries thawed
- 2 tbs. granulated sugar
- 2 tbs. cornstarch
- 1 tsp. almond extract
- 1 large egg
For the almond paste:
- 3 tbs. softened butter
- 3 tbs. granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/2 cup almond flour
- 1/4 tsp. salt
Instructions
For the galette:
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Preheat the oven to 375 degrees, and line a large baking sheet with parchment paper. In a large bowl, stir together the thawed cherries, granulated sugar, cornstarch, and almond extract until well combined. Set this mixture aside.
For the almond paste:
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In a medium bowl, beat together the softened butter, granulated sugar, 1 egg, vanilla extract, almond extract, almond flour, and salt until well combined. You should have a soft paste-like texture.
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Roll out your pie crust into a large round that is about 1/4 inch thick. Transfer the crust to your lined baking sheet. Leaving about a 3 inch border, spread the almond paste mixture into a circle layer in the center of the crust. Top the mixture with your cherries and spread it evenly over the top. Gently fold the crust up over the filling, folding where needed. It doesn’t have to be perfect, so don’t stress. You just want the crust to sit over the edges of the filling so it won’t fall down when baking.
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Take your additional egg and beat it in a small bowl. Brush generously over the visible edges of the crust. Optionally, sprinkle some extra granulated sugar over the egg wash.
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Bake the galette at 375 degrees for 45-50 minutes, or until the edges are deeply golden brown all over. Optionally serve with ice cream or whipped cream. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hello! Would I need to adjust anything if I use all sour cherries? They are my favorite! 😃