|Preparation||Resting||Cooking||Start to finish|
|35 min.||1 hour 50 min.||30 min.||2 hours 55 min.|
|1||Weigh out the brioche dough into 2 oz (50 g) lumps.||5 min.|
|2||Roll the dough into balls and arrange on a baking sheet. Cover with a plastic sheet and refrigerate for 20 minutes.||20 min.|
|3||Meanwhile, peel 3 apples, cut into quarters and remove the core.||5 min.|
|4||Roll out a ball of dough into a circle. Place an apple quarter in the centre and top with a little blackcurrant jelly.||2 min.|
|5||Fold up the pie around the filling, then reshape into a ball with the seam underneath.||1 min.|
|6||Sit the pie in a mould or tin, still with the seam underneath.
Make all the pies like this.
|7||Glaze the top of each pie.||2 min.|
|8||Leave to rest in a warm place for 1 hour 30 minutes.
Preheat the oven to 360°F (180°C).
|1 hour 30 min.|
|9||Bake for about 30 minutes.||30 min.|
For 10 pieces : 2.94 €
Per piece : 0.29 €
|Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Mini apricot and pistachio brioches, Brioche galette, Morteau sausage rolled brioche, Eggs in brioche nests, Nanterre brioche, ... [All]|
|Beaten egg: You can get more informations, or check-out other recipes which use it, for example: French croissants, Beef Wellington, Snails in a brioche, St Tropez tart, Mini apricot and pistachio brioches, ... [All]|
|Apple: You can check-out other recipes which use it, like for example: Apple crisps, Caramelised apple pie, Sweet pancake rolls from Brittany, Apple Tatin Terrine, Clafoutis "Marie-Antoinette", ... [All]|
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