(anne): apple pielettes

all i can say to start with is: wow! these are absolutely, completely, fabulous!!!!

if you don’t own a copy of dorie greenspan’s “baking chez moi”, do yourself a favor and get one today. this recipe alone will make the purchase worth it.

so, to start off…i made dorie’s galette dough recipe…

 

i turned it out on the counter to give it a little bit more blending by hand…

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it was a lovely, rough dough that handled like a dream…

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after the rolling, chilling, and cutting out, i put the disks of dough into my mom’s  stoneware muffin pan…ready to be filled…

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now on to the filling…to quote a favorite pirate…dorie’s recipe was “really more guidelines than actual rules”…so my filling looked nothing like hers!!!!

first of all, i ignored her apple type suggestions in favor of the classic american pie apple…the granny smith. i’ve made a lot of apple desserts with different apple types, and it just seems that you can’t beat a granny smith for holding up in a pie…

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i also added dates and dried cranberries to the filling along with substituting grade b maple syrup for the sugar (a bonus about this recipe…the sugar content is very minimal…which means you can eat these for breakfast completely guilt free!!!)

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here they are all filled and waiting to be topped with the upper crust…

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i brushed the tops with water, sprinkled them with sugar, and then ruthlessly vented them…

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aren’t they lovely?

 

dorie said to invert the pan and dump them right out…i was slightly skeptical about that step, so i lifted them out with a small plastic spreader and they popped out with zero trouble.

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these are nice and firm and would hold up well traveling in a picnic basket (hint, hint…go on a fall picnic!) they are very easy and the dough can work around your schedule…i will most certainly be making these again…in fact, my mom said she wanted them once a week! (not sure it’s going to happen that often!) but they are well worth the effort and the filling can truly be whatever you want it to be…

~anne

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