Wednesday, October 21, 2015

Apple Pielettes ~ Baking Chez Moi

Per Nana~
This is the first time that I used Dorie's Galette Dough and I just love it. 
It is so easy to prepare and make a delicious tasting crust.  For the 
filling I used a mix of apples and raisins and instead of marmalade, 
I used some apricot preserves that I had on hand.
After baking them for 45 minutes I added another 5 minutes to give them 
a bit more color.  Dorie calls this a "french bake" and it was perfect.  
These pielettes are such a simple dessert and perfect for Fall, with all the 
delicious apples we have available. Definitely a recipe to be repeated, and the 
filling can be changed around depending on what is available in your kitchen. 
Per Tricia~
As usual, Dorie merges American and French influences beautifully. 
No wonder, as she states, this dessert is enjoyed on both sides of the Atlantic. 
As soon as I saw the photo of the tiny apple pies, or "pielettes", in 
Baking Chez Moi, I wondered why I hadn't thought of this myself. 
Of course it is more time consuming to prepare a dozen little crusts, 
fill them and add a top crust - but the results are worth it in my book. 
Having the little individual sized desserts was a fun change and while 
the prep was harder, the serving is much easier.  And way more fun.
And yes, they were absolutely delicious. 
I am a big fan of "crust" so the crust to fruit ratio in the muffin sized pies 
was right up my alley. This was also one of those recipes that reminds 
me how stock ingredients I usually have on hand can be transformed
 into something utterly amazing - with a bit of effort and organization. 
I used some of the Beekman 1802 Champagne Jelly  recently purchased
 in an upstate NY store (yes, the guys with the TV show about their farm) 
and added Gala apples, raisins and dried cherries.
It was fabulous and will be a repeat for sure - in any time of year. 

This marks another Tuesday recipe testing as we cook along with the "Tuesdays with Dorie" online group.  Please note that we do not post the recipes, per the group rules, but we do encourage others to RUN out and buy their own copy of Dorie Greenspan's "Baking Chez Moi".  Better yet, buy the book and JOIN THE GROUP !


  1. I will be making these on Monday and I can't wait! I am happy to hear they are delicious and they look so appetizing!

  2. Great photos! Both of your pielettes look delicious! I really like how the juices bubbled out while the pielettes baked.

  3. Yes, this is a pie created for both sides of the Atlantic. Your pictures beautifully captured that. Love the one taken on the bench with the flag behind it.

  4. yes, these little guys were fun to make and eat, and I loved the crust recipe. yours both look yummy!

  5. Both your pielettes turned out beautifully. They were a little more work, but worth the effort.

  6. I love the Beekman Boys! My parents live so close to them. I am sure their champagne jelly was a nice accompaniment. Nice job all around!

  7. I love the Beekman Boys! My parents live so close to them. I am sure their champagne jelly was a nice accompaniment. Nice job all around!

  8. Did Betsy and I miss the Beekman Boys? How did that happen? After reading both your posts, I pulled down my Chez Moi, turned to page 122-124, and realized I had every single necessary ingredient. Dorie strikes again. Great job, you two.

    1. Lol - no Mary, I promise we didn't hold out on any adventures with you and Betsy !! The jelly was purchased in a Saratoga specialty store (that sells NY gourmet products) months earlier. We can add a trip to the Beekman Farm itself the next time you hit the East coast !!!

  9. Nana, I used apricot jam, too. It worked really nicely. And Tricia, that champagne jelly sounds wonderful! Your pielettes turned out beautifully for both of you. They were a hit here, too.

  10. Ladies, your little pies are adorable. Wasn't this a fun recipe.

  11. These pielettes are delicious! Champagne jelly sounds good! And I like the photo of the muffin pan sitting on the bench against the lovely background! :)

  12. Your pielettes look super-delicious, and just the idea of a Champlain jelly is heady. Very nice...

  13. Dorie is the master of all dough and I usually look forward to using any of it. I will let my apples sit in the sugar next time to make more juices. Do try David Lebovitz cinnamon ice cream this fall season, it is to die for. Happy baking ladies.

  14. Two batches of lovely little pie-lets! Love that you used the Champagne jelly.

  15. Nana and Tricia: I adore the look of your lovely Pielettes - I really ought to bake these with the lovely filling and some delicious crust. Picture perefct for guests too!
    What a fabulous post with wonderful photos!
    Hope you are having a wonderful month of December!