It’s peak sour cherry season!
If you’re like me and pie crust feels intimidating, a galette is the perfect solution—especially a sour cherry galette. Rustic, simple and bursting with bright cherry flavor, this is one of my favorite summer desserts.
I didn’t grow up loving pie, even though Mother Lovett used to make cherry pies when I was little. My obsession with sour cherries developed later, and now I can’t get enough of their tart, juicy bite.
Sour cherries are unique; they’re not a simple swap for sweet cherries. I adore bing cherry desserts, but sour cherries bring a tanginess that transforms a simple galette into something unforgettable.
This year I was thrilled to find a local farm selling frozen sour cherries. I grabbed several pounds and loaded my freezer—because when the season is short, you stock up. They’re perfect for galettes, smoothies, milkshakes, or straight from the bag.
I’ve made a couple of galettes using my favorite crust. I love a galette because it feels rustic and generous—you get both the folded-over edge and the bottom crust, so every bite is buttery and flaky. The tart cherries pair beautifully with the buttery crust and a sprinkle of raw sugar for crunch.
Serve a warm slice with vanilla ice cream and let it melt into the cherries—those ice cream rivers are the best part. The contrast between the tangy fruit and creamy vanilla is perfect.
The texture is everything: a flaky, slightly crunchy crust from raw sugar, cherries that pop with tang and a glossy, syrupy filling. When paired with cold vanilla ice cream, it becomes a truly satisfying dessert.
If I can make this, you absolutely can too. No need to be a master baker—galettes are forgiving and rustic by design.
Here’s a straightforward version of my sour cherry galette—easy, delicious and perfect for summer.
Sour Cherry Galette
Sour Cherry Galette
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Ingredients
Crust — makes enough for 2 galettes; freeze one for later
- 4 cups sifted all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 large egg lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 1/2 cups cold unsalted butter cut into pieces (3 sticks or 24 tablespoons)
- raw sugar for sprinkling
- for brushing: 1 egg + a few drops of water beaten together
Filling
- 2 pounds sour cherries, pitted fresh or thawed
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter cut into pieces
- vanilla ice cream for serving
Instructions
Crust
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In a food processor, pulse the flour, sugar and salt until combined. Whisk the egg, vinegar and ice water together in a small bowl. Add cold butter pieces to the processor and pulse until the mixture resembles small coarse crumbs. Sprinkle the egg-water mixture over the flour and pulse until the dough just comes together.
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Remove the dough, form it with your hands, and wrap in plastic. This recipe makes enough for two galette crusts—divide into two portions now, refrigerate for 30 minutes, and freeze one portion if you like.
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Preheat the oven to 400°F after the dough has chilled.
Filling
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Combine the pitted cherries in a bowl with the sugar, cornstarch and salt, tossing to coat. Stir in the vanilla extract.
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Roll one portion of the chilled dough into a rustic circle about 1/4 inch thick on a parchment-lined baking sheet. Pile the cherry mixture in the center, leaving at least a 2-inch border. Scatter the butter pieces over the cherries.
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Fold the edges of the crust up around the cherries. Brush the crust with the beaten egg wash and sprinkle with raw sugar. Bake until the crust is golden and the filling is bubbling, about 40–45 minutes.
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Remove from the oven and let cool slightly. Slice and serve warm with vanilla ice cream.
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Just looking at this galette thrills me—tart cherries, flaky crust and melting vanilla ice cream. Go make one and enjoy every bite.