The weather has changed; suddenly, it is fall. The days are getting shorter and the temperatures are cooler. It is also apple season, one of my favorite things of fall. Fresh, crispy, crunchy, juicy… apples with skin of every shade from red and green to yellow and pink. Sliced, or whole; I’ll eat them either way. Baked into pies and cakes, cooked into sauce or spicy butter, layered on peanut butter sandwiches or dipped in thick, creamy caramel; I love all of them.
If you haven’t visited my blog before, then you may not be familiar with Tuesdays with Dorie. We are a large group of bakers who are baking our way through two books written by Dorie Greenspan. We alternate books each week and this week the group chose to make the Apple Pielets from Dorie Greenspan’s Baking Chez Moi which was also the perfect way to add more apples to my diet. To keep up with our baking adventure, visit the website and consider joining us each week.
The recipe calls for using a muffin tin and lining the cups with a galette dough. If only I could find my muffin tin. Perhaps if I finished unpacking…Rather than searching for the pan or buying a new one, I chose to use my mini brioche tins. They were the perfect size and gave them a cute fluted shape. To make the filling, I chose Granny Smith and Sweet Tango apples, diced them, sweetened with dark brown sugar and spiced them with some garam masala. The directions called for rolling the dough between two sheets of parchment or plastic. Can I just say that is my least favorite method to roll out dough? If you ask me, I think that rolling slightly chilled dough out with large amounts of flour is always the way to go. Chilling reduces the stickiness and the flour makes it so much easier to roll out. If you truly go crazy with the flour, you can always brush it away with a soft brush.
After heavily greasing the pans, I lined them with circles of dough and filled the pielets with the apples. A smaller round of dough was laid over the top of the filling and the two pieces of dough were sealed together. To allow the steam to vent, a few small slits were cut into the top crust and the pielets were baked to a lovely, golden brown. It was hard to wait but it was easier to remove them when they had mostly cooled. After pulling the pies out of the pans, I set them aside to finish cooling.
Here’s to another apple season! Join us if you dare, we do this weekly. Visit the website, pick up a copy of the book and get to baking-you won’t regret it!