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• Step 1

  When ready to cook, set the grill temperature to 350℉ and preheat, lid closed for 15 minutes.

• Step 2

  In a medium bowl, combine the cherries, half the sugar, orange zest, lemon zest, coriander, cornstarch and a pinch of salt.

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  • 1 Pound Cherries, thawed and drained if using frozen

  • 1/8 Cup sugar

  • 1 Tablespoon Orange, zest

  • 1/2 Tablespoon lemon zest

  • 1 Teaspoon Coriander

  • 1 Teaspoon cornstarch

  • 1 Pinch salt

• Step 3

  In a separate bowl, whip together the cream cheese, egg and vanilla.

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  • 8 Ounce cream cheese

  • 1  egg

  • 1 Teaspoon vanilla

• Step 4

  Place the pie dough onto a sheet tray and stretch with a rolling pin until it is 1” larger in diameter.

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  • 1  Refrigerated Pie Crust

• Step 5

  Spread the cream cheese filling in the center of the pie dough leaving a 1” border around the edges. Pile the cherry mixture on top of the cream cheese.

• Step 6

  Fold the edges of the pie dough in small segments up and over the filling. Brush the edges with egg wash and sprinkle with granulated sugar.

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  •  Egg Wash (1 egg plus 1 tbsp water, milk or cream)

  •  granulated sugar

• Step 7

  Place the sheet tray directly on the grill grate and bake for 15-20 minutes until the crust is golden brown and the cheesecake filling has set.

  00:20

  350 ˚F / 177 ˚C

• Step 8

  Serve galette warm with ice cream. Enjoy!