This cherry lime galette is bright, fresh, and really easy to make – it will become a summer favorite.
About this cherry lime galette
A cherry lime galette is really easy to make. The most time consuming part is pitting the cherries. A good cherry pitter makes this task go much more quickly. You can use your cherry pitter to pit olives, too.
I like to use a pre-made pie crust to make this recipe even easier. Unfold the crust – roll it out a little bigger if need be. Sprinkle the bottom of the crust with a mixture of cornstarch and sugar.
Next, mix the pitted cherries with more sugar, lime zest, and lime juice. I love the bright flavor the lime adds to this pie. Reserve a cup of the cherries and spoon the rest of them on the crust, leaving a 2 inch border.
Fold over the edges. This is kind of the rustic part. There’s no fancy way to do this, just fold, press, and seal. The crust won’t go all the way to the middle and that’s okay. You want the gorgeous filling to show! In fact, after you’ve finished folding over the crust, pile that last cup of cherries in a beautiful mound in the center of your galette.
A light coating of cream and a generous sprinkle of coarse sugar makes the crust extra crispy and helps that golden brown color develop.
For a rustic type dessert, this baby really is still a show-stopper. You’ll want to make it all summer long. Enjoy it with a scoop of homemade vanilla ice cream.
If you don’t want to turn your oven on, try Air Fryer Hand Pies. They are super easy (ready to eat in 10 minutes!) and you can fill them with any kind of pie filling! Kids love them.
More pies and tarts
Looking for more pie and tart recipes? Here’s a good selection:
- 1 refrigerated unbaked pie crust dough (half a package)
- 4 tablespoons sugar (divided)
- 1 ½ teaspoons cornstarch
- 3 ½ cups Bing cherries, pitted (dark sweet cherries)
- ½ teaspoon grated lime zest
- 2 teaspoons fresh lime juice
- 1 ½ tablespoons heavy cream
- 1 tablespoon turbinado sugar
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Unroll dough onto baking sheet. Flatten so that it is about 12 to 12½ inches in diameter. Combine 1 tablespoon of sugar with the cornstarch, stirring with a fork or whisk to get rid of any clumps. Sprinkle this mixture over dough, leaving a 2-inch border around the edges.
- Combine the pitted cherries with the remaining 3 tablespoons of sugar, lime juice, and lime zest. Stir until combined and cherries are coated with sugar and lime.
- Carefully arrange cherry mixture (use a spoon!) over dough, leaving a 2-inch border around the edge. Reserve about a cup of the mixture and the juice.
- Fold the dough border over the cherries, folding and pressing to seal as you go. There will be an opening in the middle. Carefully add remaining cherries and juice to the middle.
- Brush the edges of the dough with cream. Sprinkle turbinado sugar over the cherries and the edges of the dough.
- Bake for 25 minutes or until crust is browned. Let cool on pan for at least 20 minutes prior to cutting and serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.