To own the truth I am starting to want more cakes and chocolates and non-fruit pastries at this time of the year. I know that living in a warm climate makes that statement counterintuitive, but there it is. Biologically I am getting ready for the cold!
For now I made these apple pielettes. I grated some fresh cinnamon into these for a kick, and added some cloves. I left out the dried apricot (meh) but used apricot preserves (my favorite). I couldn’t quite figure out sealing these bad boys up, and hoped that if I smooshed the top and bottom together sufficiently that they would seal together in the baking. Not so much the case, leading to what Dorie annointed a “happy accident”, as sugar and preserves oozed out of the sides, resulting in some delicious caramelization.
I am a huge fan of the incredibly diverse galette dough, though I might err on the side of adding a little more sugar than was called for in this main recipe. Once baked, these little shells were flaky and crumbled under the slightest pressure from splitting a pielette in two for photos. I only wish I could have figured out the sealing a bit better to allow for a more fully stuffed dessert. At any rate, served with a scoop of Haagen Daas caramel ice cream, these sweet treats are a sure hit on anyone’s Thanksgiving dessert buffet!
If you would like the recipe for yourself, you may find a copy on Dorie’s website
Of course you can really add whatever you please, but if you are talking an enclosed pie, I really could only have it one way – with apple.