Dark Cherry Almond Galette

The perfect compliment to the vanilla ice cream sitting in your freezer.

July 21, 2020


Ashley Fungone

Dark Cherry Almond Galette

Galettes are like the pie’s imperfect sister. She’s a little messy, a little more rustic, but has all the same delicious components of your favorite traditional pie. I love making galette because it’s so easy and kind of fool proof. If you’re a little scared of the idea of making a full on pie and want an intro to pie-making, this recipe is perfect for you. It comes together in just about ten minutes (plus time to let the dough chill in the fridge), and can be made with any fruit you feel like. If you want to try this recipe with blueberries, strawberries, raspberries, you name it, just sub out the fruit and replace the almond extract with vanilla extract. Now, let’s get into the tips!



Tips for making a galette

  • The more imperfect the better. Galettes are all about those rustic vibes. Don’t be afraid of rough edges or imperfectly folded crust.
  • In season fruit are always worth it. This galette calls for cherries, but can be made with any in season fruit you prefer. When looking making the choice between frozen or in season fresh fruit, either perform just fine. But in season fruit will always yield the best taste in my opinion.
  • Use the coldest butter possible for your pie dough. There’s an old wives tale that the best bakers have cold hands. While that might be a bit of a myth, keeping all your ingredients ice cold is the secret for making flaky, delicious pie dough. If you feel that your butter has warmed up a bit during the process of making the galette, stick your dough or the entire assembled galette in the fridge to firm back up before popping it in the oven.
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Dark Cherry Almond Galette

  • Prep Time: 40 min
  • Cook Time: 40 min
  • Total Time: 1 hour 20 minutes



For the Dough

  • 1 1/4 all-purpose flour, plus more for rolling out dough
  • 1/4 tsp salt
  • 4 tbsp vegetable shortening, chilled
  • 4 tbsp unsalted butter, chilled
  • 1/4 cup ice water + 12 Tbsp more as needed

For the Filling

  • 23 cups fresh dark cherries
  • 1/4 cup granulated sugar
  • 2 tsp cornstarch
  • 1 tsp almond extract


  • Raw sugar (optional)
  • 1 egg, beaten
  • 1 Tbsp water


  1. Mix together all-purpose flour and salt in a large bowl. Take chilled butter and shortening (cut into tablespoon-sized pieces) and quickly cut them into the flour using your hands or a pastry blender until it looks like a mix of cracker crumbs with pea and almond sized lumps. Slowly add ice water to the flour mixture and stir lightly with your hands or a fork.
  2. Test the dough by squeezing a handful. Once it holds together, you’ve added enough water.
  3. Take the dough and form into a rough disk about five inches in diameter. Wrap and chill for at least 30 minutes.
  4. Preheat oven to 400°. Toss the cherries, sugar, almond extract, and cornstarch in a large bowl.
  5. Roll out dough on a lightly floured surface to a 12″ round. Carefully transfer to a parchment-lined baking sheet. Mound the filling in the center of the dough, leaving a 2″ border. Working around the dough, fold edges over, overlapping slightly. Brush dough with an egg wash mixture of one egg and 1 tbsp water, whisked. Finish by sprinkling the dough with raw sugar (optional).
  6. Bake galette until crust is golden brown and filling is bubbling, about about 40 minutes. Let cool before serving.


Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.

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