- 1 Butter Puff Pastry
- 3 cups Fresh Pitted Sweet Cherries
- 1 1/2 tbsp Cornstarch
- 1 Egg
- 2 tbsp Pure Maple SyrupOr Sugar
I absolutely love cherries and come summer when they are in season and ripe, I like to eat them by the dozen. I’m always finding new ways to cook with them too, however if it’s not summer you can always buy them pre pitted and frozen in your local grocer and make this type of gallette at home.
If you have never made a galette which is a term used in French cuisine to designate various types of flat round or freeform crusty cakes.
Then you are in for a treat, this pie is so easy to make. You are just filling and folding over to create the most delicious dessert, without all the hassle of a typical pie. I like to make this when we go camping, as it can be cooked over the open flame or on a camp stove.
You can also make this at home if you prefer in the oven, just make sure you have pre pitted cherries and pre frozen butter puff pastry prior to your camping trip otherwise pitting cherries or making pie crust from scratch when camping is no fun.
Then simply allow it to caramelizes over open fire, once cooked drizzle some Maple Syrup over top to sweeten and eat it right from the tin pan. Clean up is a cinch because you will simply toss the tinfoil pie shells in a sealed garbage and then can sit back and watch the fire roar.
Give it a try, I would love to know if you will try it camping or prefer this sweet treat at home.
Note: If you’re camping and preparing this in bear country, take appropriate precautions to keep your campsite as unattractive to bears as possible. To do this simply purchase and properly use a bear-proof garbage container or ensure all your garage is placed in a sealed bin in your vehicle or at a designated dump once your done cooking, this helps keep our wildlife safe and you as well.
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To make the Cherry Galette Pie:
You can either buy or make your butter puff pastry crust or you can buy the pre-make frozen crust at your local grocery store. If your using the pre-made like me, then simply unroll your pie crust into a 9x5 tin foil pie plate (this will be filled soon" here.
In your other empty tin foil pie shell, add your "pitted sweet cherries" filling to the top. And gently mix in your cornstarch.
Next fold over the crust as seen in the picture, and tuck around to close. (ruffly 2 inches all over)
Place one tinfoil pie plate upside down on the grill/open fire. And then gently place your Pie on-top as seen in the picture. This will prevent your pie crust from cooking to fast, allowing it to cook more evenly.
Allow it to cook till lightly browned, ruffly 15 minutes.
Then once cooled, drizzle some Maple Syrup over the top before serving. Enjoy!