Heart-Shaped Apple Pie Galette with Streusel
This delightful apple pie galette is easy to make and the perfect dessert for two.
This homemade hot apple pie galette is the perfect size for sharing.
And while the galette is warm, just before serving, it just has to have vanilla ice cream on top of it.
About the Crust
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 nice rustic look if the edges aren’t perfectly folded.
Hurray for when imperfection is perfection.
There’s so much less stress that way.
About the Apples in this Recipe
In this recipe I used Granny Smith apples.
They’re crisp and have a tart flavor so they work nicely in this galette.
But other varieties of apples that have a firm texture and a sweet and, or tart flavor would be delicious in this recipe too.
Apple Texture
When making an apple galette, pie, cobbler, crisp or other baked dessert, it’s best to use “baking” apples.
Baking apples may also be referred to as “cooking” or “culinary” apples.
They include apples that are crisp, have a firm flesh or texture and stand up to the cooking process by keeping their shape without turning too soft or mushy.
Baking apples include (but aren’t limited to):
- Braeburn
- Honey Crisp
- Jonagold
- Granny Smith
- Cortland
Apple Flavor – Sweet and, or Tart
When making this recipe, it’s best to choose apples that have a strong apple flavor that are tart, sweet or a combination of both.
The last thing you want is for the galette, cobbler or pie to taste bland because of flavorless apples.
Let’s check out the ingredients.
Filling – Granny Smith apples, fresh lemon juice, brown sugar, granulated sugar, flour, cinnamon, salt and butter
Crust – A premade pie crust, water and an egg (for the egg wash), sanding sugar (or other sugar with large crystals)
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
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.
Cut Apples:
In a medium size bowl, add the apples.
Lemon Juice:
Add fresh squeezed lemon juice to the bowl and…
…mix together so that all of the pieces of apple are coated with lemon juice.
Sugar, Butter, Flour and Spice:
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).
Add the Apple Pie Filling:
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 Edge of Dough:
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.
Egg Wash:
For the Egg Wash – in a small bowl, whisk together the egg and cold water.
Brush the egg wash on the dough.
Sanding Sugar:
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.
Streusel:
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:
Bake in a preheated oven (at 400 degrees F.) until the pastry turns 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.
Cool and Serve:
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.
Next…
…just as the ice cream starts to melt…
…serve with a fork or…
…a spoon.
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Heart-Shaped Apple Pie Galette with Streusel
Ingredients
For the Apple Pie Filling:
- 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 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 2 dashes salt
- 1 tablespoon cold butter, cut into small cubes (salted)
For the Streusel:
- 2 tablespoons flour
- 2 tablespoons brown sugar
- 1-1/2 teaspoons cold butter (salted)
- 2 pinches salt
For the Galette:
- 1 premade pie crust dough round
- Apple pie filling
- 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
Instructions
For the Apple 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 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. Set aside.
For the 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 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).
- Top the apple pie filling with streusel.
- Bake in a preheated oven (at 400 degrees F.) 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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