Wednesday, October 28, 2015

Apple Pielets

These little hand pies look so adorable in the picture in Dorie Greenspan's Baking Chez Moi.  And it is a perfect time to bake them because apples are readily available in a great many varieties.  As part of my participation with the Tuesdays with Dorie bakers, my goal is to bake and post every other Tuesday.  I did bake them on Tuesday (yesterday), but here it is already Wednesday and I am only now beginning to write about it.

Let me say that there are only 3 pie-lets left of the dozen.  And we didn't even eat them for dessert at dinner--it's just that every time someone passed by the kitchen, it was impossible not to grab a pie-let.

The dough was easy, although a little fussy to cut out since I was using make-shift cutters.  I left out the raisins because I wanted to leave them out.  I used two different apples:  Northern Spy, my absolute apple pie apple, and Cortland.  I'm sure to make these again!


5 comments:

  1. These apple pielettes really were hard to resist!

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  2. I eat the last pielette for breakfast. They are good to go anywhere and anytime. I do agree they are a little fussy!

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  3. I gave most of them away (sharing the love) and the four I kept disappeared far too quickly! I used glasses to cut out mine - every time I do that, I remember that I want to get a proper set of cutters (then promptly forget). Your pielettes look great!

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  4. Love that you had only 3 left the next day- not surprised at all given how we plowed through them in this house ! And what a perfect time of year for this recipe. I also used make shift cutters and that added quite a bit of finagling time to what was likely a straightforward task if I had the correct round cutter :) Great job on your pielettes !

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  5. Looking tasty!! These were so fun to make! More fun to eat - and way too easy since you didn't need a plate!

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