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Apple and Blackcurrant Brioche Pies
These brioche pies look like muffins with their "mushroom" tops. They are filled with quartered apples and a little blackcurrant jelly.
65 K 3.9/5 (8 reviews)
2 hours 55 min.
Easy
3.10 €
10 pieces
4 IngredientsLast modified on: September 10th 2018
For 10 pieces, you will need:
- 1
500 g brioche dough - 2
3 apples - 3
100 g blackcurrant jam - 4
20 g beaten egg - Total weight: 1,160 grams
Times for this recipe
Preparation: 35 min.
Resting: 1 hour 50 min.
Cooking: 30 min.
All in all: 2 hours 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Weigh out the brioche dough into 2 oz (50 g) lumps.
Stage 2 - ⌛ 20 min.
Roll the dough into balls and arrange on a baking sheet. Cover with a plastic sheet and refrigerate for 20 minutes.
Stage 3 - ⌛ 5 min.
Meanwhile, peel 3 apples, cut into quarters and remove the core.
Stage 4 - ⌛ 2 min.
Roll out a ball of dough into a circle. Place an apple quarter in the centre and top with a little blackcurrant jelly.
Stage 5 - ⌛ 1 min.
Fold up the pie around the filling, then reshape into a ball with the seam underneath.
Stage 6 - ⌛ 20 min.
Sit the pie in a mould or tin, still with the seam underneath.
Make all the pies like this.
Make all the pies like this.
Stage 7 - ⌛ 2 min.
Glaze the top of each pie.
Stage 8 - ⌛ 1 hour 30 min.
Leave to rest in a warm place for 1 hour 30 minutes.
Preheat the oven to 360°F (180°C).
Preheat the oven to 360°F (180°C).
Stage 9 - ⌛ 30 min.
Bake for about 30 minutes.
Remarks
You can use other fruit instead of the apples, as long as they are not too juicy, but the combination of apple and blackcurrant works really well.
Keeping: Several days in an airtight tin.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 530 RDI=200 % | 2,660 RDI=250 % | 1,200 RDI=180 % | 2,590 RDI=130 % | 10,850 RDI: 130 % |
| Per 100 g | 50 RDI=20 % | 230 RDI=20 % | 100 RDI=20 % | 220 RDI=10 % | 940 RDI: 10 % |
| Per piece | 50 RDI=20 % | 270 RDI=30 % | 120 RDI=20 % | 260 RDI=10 % | 1,090 RDI: 10 % |
How much will it cost?
- For 10 pieces : 3.15 €
- Per piece : 0.35 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Brioche dough
You can get more informations, or check-out other recipes which use it, for example: Brioche Tatin, St Tropez tart, Flaky chocolate brioche, Agen prune cake, Brioche royale, ... See them all 13
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Apple Strudel, Mini apricot and pistachio brioches, Angevin plum pâté, Paté en croute (terrine in a pie crust), Chinois, ... See them all 80
Apple
Like these other recipes: Apple Strudel, Four quarters (adding fruit), Nanou's apple and almond cake, Apple Tatin Terrine, Toffee apple upside-down cake, ... See them all 60
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