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.
64 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 €
Change currency:
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, Brioche galette, 3-fruit brioche loaf, Brioche royale, Galette de Fougerolles, ... See them all 13
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Apple Pie, Eggs in brioche nests, "Psychedelic" sandwich bread, Brioche Tatin, Baker's apple soles, ... See them all 80
Apple
Like these other recipes: Express apple tart, Sweet pancake rolls from Brittany, Apple-almond shortbread tart, Apple macaronade, Tyrolean apple crumble, ... See them all 57
Other recipes you may also like
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013514 K5 50 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu. July 30th 2021356 K5 50 min.
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad. November 11th 2012313 K5 35 min.
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version. February 21th 2011407 K4.4 2 hours 55 min.
How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily. February 21th 2011570 K5 5 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-19)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.