Apple pielettes from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 123) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ordinaryblogger on August 08, 2022

    Very delicious but a lot more labor intensive than pie. Not sure it’s worth the extra effort.

  • Zosia on November 11, 2014

    These were as cute as their name would lead you to believe and delicious as well, albeit more labour intensive than a regular sized pie would be (but aren't all mini versions?). The recipe called for a double batch of galette dough (reviewed separately) which was quite easy to work with. I had the correct sizes of biscuit cutters for top and bottom crusts but found that the dough circles were too small and needed to be rolled out a little more after cutting. I used dried cranberries in place of raisins, omitted the sugar and added a squeeze of fresh lemon juice to the apples, which need to be diced quite finely to fit into the dough lined muffin cups. My pastry lids didn't adhere very well and juice bubbled out of every pie so I was reluctant to invert the pan when they were done; a small offset spatula worked perfectly in loosening then removing them from the tin. These were a huge hit but I'm tempted to make these as (easier) turnovers next time.

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