Rustic Lucky Leaf Cherry Galette

Discover the delightful simplicity of our Rustic Lucky Leaf Cherry Galette. Bursting with the vibrant sweetness of ripe cherries, this free-form pastry boasts a golden, flaky crust that cradles Lucky Leaf‘s delicious cherry filling. Perfect for an easy and quick dessert,  you only need 5 ingredients to give a charming twist on a classic dessert.

Imagine succulent cherries nestled within a flaky, golden-brown crust. The best part? This masterpiece is a breeze to create, especially if you opt for store-bought pie dough. With its imperfections, this galette boasts a charming allure that’s hard to resist. With this recipe, you can make a delicious pie, without the fuss of making a perfect pie crust. A galette is like the fail-proof version of a pie.

Rustic Lucky Leaf Cherry Galette

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Discover the delightful simplicity of our Rustic Lucky Leaf Cherry Galette. Bursting with the vibrant sweetness of ripe cherries, this free-form pastry boasts a golden, flaky crust that cradles Lucky Leaf‘s delicious cherry filling. Perfect for an easy and quick dessert,  it’s a charming twist on a classic dessert.

• Author: Crosby Molasses
• Yield: 2 pies 1x

Ingredients

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• 1 package refrigerated pie crusts or pie dough*
• 1 can Lucky Leaf Cherry Filling
• 1/2Tbsp. Crosby’s Fancy Molasses
• 1 egg, lightly beaten
• coarse sugar (for sprinkling)

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Instructions

1. Preheat the oven to 350°F. Let pie crusts or pie dough stand at room temperature for 15 minutes.
2. Meanwhile, line a large baking sheet with parchment paper. Unroll crusts. Place on a prepared baking sheet; set aside. If you are using pie dough, roll into a disc of about 10 inches and set aside. You will have enough pie filling for 2 galettes so you can prepare 2 crusts or 2 pie dough.
3. In a medium bowl stir together Lucky Leaf Premium Peach Fruit Filling, and Crosby’s Fancy Molasses.
4. Spoon half of the filling onto the center of each pie crust, leaving a 2-inch border. Fold edges of pie crusts over filling, pleating as necessary, leaving the center of filling exposed. Brush the edges of the crust with the beaten egg and sprinkle the crust with coarse sugar.
5. Bake for 20-25 minutes or until filling is bubbly and crust is golden.
6. Remove and cool on a baking sheet for 30 minutes. When ready to serve, cut the galettes into wedges.

Notes

* You will have enough pie filling for 2 pies so you can use 2 pies crusts