Some cosmetic changes in preparation for larger site changes in the works.
REC: Apple Pielets: Dorie Greenspan: on the to try pile
Joined: Feb 5, 2007
Posted to Thread #20622 at 9:00 pm on Oct 4, 2011
This might be good for our forum friends that bake/sell at Saturday markets. :(Dawn :)
Check out the blog site for pics.
I used two nonstick muffin tins, each with muffin molds that were 3 inches in diameter. For the dough, I used my Good For Almost Everything Pie Dough (from Baking From My Home to Yours and Baking With Dorie, my new iPad App) and, working in two batches, made enough for four crusts. (If you just want to make a dozen pielets, make a recipe for a double-crusted pie.) I rolled the dough out as soon as it came out of the food processor. I rolled it thick -- it was between 1/8- and 1/4-inch thick -- and I rolled it between pieces of parchment. Then I put it in the freezer; you can chill it in the fridge, if you prefer. Either way, you want to give the dough time to relax and to firm.
With the dough nice and cold, I used a cutter that was just about 3 inches in diameter to make the rounds for the bottom crusts. I cut them out, waited for them to soften enough to be pressed into the molds without breaking, and then stowed the muffin tins in the freezer while I worked on cutting out the top rounds, using the next-smallest cutter, which was about 2 3/4 inches. When the tops were cut, I just slid them into the fridge.
You can fill the pielets with just about any favorite pie filling. Each little pie will hold about 2 tablespoons of filing (I portioned mine out with a small Oxo Cookie Scoop), which will bake and bubble and cook down in the oven ... just as it's supposed to.
For my filling, I mixed together:
2 medium apples, peeled, cored and cut into small cubes
1/4 cup applesauce (I'd just made some, but you could use storebought)
1/4 cup apple jelly (you could use other jam or marmalade)
1/4 cup plump raisins
1/4 cup plump dried cherries, halved
5 moist dried apricots, cut into small pieces
2 tablespoons sugar
1/4 teaspoon pure vanilla extract
Once the filling was scooped into the crusts, I moistened the rim of each crust with water and topped it with a circle of dough, pressing against the sides of the pielets to 'glue' the top and bottom crusts together. To finish, I brushed the top crusts with a little water, sprinkled them with sugar and cut out three little air vents.
I put the muffin tins on baking sheets -- it just makes it so much easier to move the tins around and to rotate them in the oven, if necessary -- and baked them in a 400 degree F oven to about 45 minutes. It's easy to tell when they're done: the top crusts will be deeply golden brown and there'll be syrupy juices bubbling up through the vents. In fact, some of the juice may bubble over and dribble down the sides of the pielets. I love when this happens because you get a kind of caramel coating. Run a knife carefully around the sides of the pielets to loosen them and then turn the muffin tin over onto a rack. Turn the pielets right side up and let them cool until they are only just warm or until they come to room temperature.
And yes, they're very, very good served warm with ice cream
Other messages in this thread:
- 20622. REC: Apple Pielets: Dorie Greenspan: on the to try pile [LINK] - MoNJ - 9:00pm on 10/04/11 (1)
- They did something like this on the MS show yesterday [LINK] - MariaDNoCA - 9:14pm on 10/04/11