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Valentine Heart Apple Pie Galette with Streusel

Grab two forks, light some candles, and share this amazingly delicious homemade hot apple pie galette with your Sweetheart this Valentine’s Day.

And while the galette is warm, just before serving, it just has to have vanilla ice cream on top of it.

When making a regular pie, the crust usually gives me grief for one reason or another.

But when making a galette, the “crust” or edges of the dough, are just folded over.

It actually adds a pretty, and more rustic look if the edges aren’t perfectly folded.

Hurray for when imperfection is perfection.

It’s so much less stress that way!

This is such an easy dessert to make but that’s a secret the chef in the house will need to keep.

Just let your Valentine think it took a lot longer to make than it really did.

Sometimes we need the easy recipes that taste really really good to make up for the recipes that don’t taste as great as they should given the time it takes to make them.

I hope you have a wonderful Valentine’s Day, and thank you so much for stopping by!

Let’s check out the ingredients.

For the Filling – Granny Smith apples, fresh lemon juice, brown sugar, granulated sugar, flour, cinnamon, salt and butter.
For the Crust – A premade pie crust, water and an egg (for the egg wash), sanding sugar (or other sugar with large crystals).

Here’s how to make it.

Preheat the oven to 400 degrees F.

For the Apple Filling:

Peel the apples and cut the flesh away from the core.

On a cutting board, lay the apples cut-side down and cut them into pieces that are about 1-inch square.

In a medium size bowl, add the apples.

Add fresh squeezed lemon juice to the bowl and…

…mix together so that all of the pieces of apple are coated with lemon juice.

Next, to the bowl add…

…salt…

…brown sugar…

…granulated sugar…

…flour…

…and…

…cinnamon.

Mix together until…

…the pieces of apple are coated with the cinnamon and sugar mixture.

Set small cubes of butter (for the pie filling) aside for just a moment.

For the Pie Dough and Galette:

On a parchment paper-lined cookie sheet with sides, lay out the round of pie dough.

With a small sharp knife, cut the round into the shape of a heart.

Reserve the scraps of dough that are left over from making the cuts (to use for a “patch” or “dough extension” when folding the crust over the filling in the top middle section of the heart).

Spoon the apple pie filling on to the middle of the pie dough leaving about 3 inches of empty space from the edges of the dough.

Top the pie filling with small cubes of butter.

Fold the edges of the dough (the part without any filling on it) inwards to form a “heart” around the filling.

At the top of the heart, in the middle, use the scraps of dough to make an extension wide enough to fold dough inwards over the filling.

Pinch a few of the scraps into the existing dough (in the top/middle part of the heart).

Then mold it into an edge that can be folded inwards, evenly with the existing edges of each top side of the heart.

For the Egg Wash – in a small bowl, whisk together the egg and cold water.

Brush the egg wash on the dough.

Right after brushing the egg wash on the dough, sprinkle sanding sugar (or other type sugar with large crystals) on top of the dough (so that it will stick).

Set the galette aside for a moment.

For the Streusel – in a small bowl, add flour, brown sugar, butter and salt.

Using a fork, cut the butter into the dry ingredients until the mixture turns into small crumbles.

Top the apple pie filling with streusel.

Bake in a preheated oven until the pastry turns a light golden brown (about 33 minutes).

It’s okay if the juice from the apples seeps out of the crust on to the parchment paper while baking.

Remove from the oven and let cool just a bit before serving.

Serve warm, topped with vanilla ice cream and…

…as an option, candy sprinkles.

Then,

just as the ice cream starts to melt…

…it’s time to dig in and…

…enjoy…

…every bite.

sooo good.

More Valentine’s Day Recipes

Valentine Heart Apple Pie Galette with Streusel

Yield: Serves 3

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients:

For the Galette:
3 Granny Smith apples, peeled and cored (flesh cut into 1-inch squares)
1 lemon, juiced
1 tablespoon brown sugar
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
2 dashes salt
1 tablespoon cold butter, cut into small cubes
1 pie crust dough round
1 egg, beaten (for the egg wash)
3 teaspoons cold water (for the egg wash)
1 tablespoon sanding sugar (or other type of sugar with large crystals)
Streusel

For the Streusel:
2 tablespoons flour
2 tablespoons brown sugar
1-1/2 teaspoons cold butter
2 pinches salt

Directions:

For the Pie Filling:
In a medium size bowl, add the apples and lemon juice. Mix together until the apples are coated with lemon juice. Add granulated sugar, brown sugar, cinnamon, flour and salt. Stir together until the apples are coated with the cinnamon and sugar mixture. Set aside.

For the Pie Dough and Galette:
Preheat the oven to 400 degrees F. On a parchment paper-lined cookie sheet with sides, lay out the round of pie dough. With a small sharp knife, cut the round into the shape of a heart. Reserve the scraps of dough that are left over from making the cuts (to use for a "patch" or "dough extension" when folding the crust over the filling in the top middle section of the heart). Spoon the apple pie filling on to the middle of the pie dough leaving about 3 inches of empty space from the edges of the dough. Top the pie filling with small cubes of butter.

Fold the edges of the dough (the part without any filling on it) inwards to form a “heart” around the filling. At the top of the heart, in the middle, use the scraps of dough to make an extension wide enough to fold dough inwards over the filling. Pinch a few of the scraps into the existing dough (in the top/middle part of the heart). Then mold it into an edge that can be folded evenly with the existing edges of each top side of the heart. Adjust the dough around the perimeter of the heart if needed so that the amount of dough folded over the filling is about the same width.

For the Egg Wash - in a small bowl, whisk together the egg and cold water. Brush the egg wash on the dough. Right after brushing the egg wash on the dough, sprinkle sanding sugar (or other type sugar with large crystals) on top of the dough (so that it will stick). Set the galette aside for a moment.

For the Streusel - in a small bowl, add flour, brown sugar, butter and salt. Using a fork, cut the butter into the dry ingredients until the mixture turns into small crumbles. Top the apple pie filling with streusel.

Bake in a preheated oven until the pastry turns a light golden brown (about 33 minutes). It’s okay if the juice from the apples seeps out of the crust on to the parchment paper while baking. Remove from the oven and let cool a bit before serving. Serve warm, topped with vanilla ice cream and candy sprinkles (optional).

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