This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Mulled Butter Apple Pie is basically an apple pie made with all-butter pastry, filled with apples mixed with browned butter that has been cooked with some “mulling” spices (cinnamon, star anise, cardamom, ginger, peppercorns and a strip of orange zest). A touch of sugar and some flour to thicken the filling complete the recipe.
I didn’t have a star anise so I used a touch of powder which made my apples tinge brown a little and, to be honest, i didn’t really taste the spices very much – or the browned butter, so not sure I’d take those extra steps again? Dorie’s recipe is a full-sized “pie”, so of course I chose to make half the recipe for 2 x 6-inch pies, using my mini pie tins (<<< affiliate link but I love mine!). Each of these serves 2 (ok, 1 if you are really hungry LOL!). In terms of the apples, I went by Dorie’s weight suggestion but once I saw the amount of them, I didn’t end up using them all in my mini versions – it felt like too much and that the pastry wouldn’t have stretched over them.
WRONG!!
My apples shrank a lot during the bake and the pie *could* totally have handled the discards (which I ate as a snack and which were delicious). So, lesson learned: trust Dorie always.
In any case, I am thrilled with the way these came out in terms of they way they look. A little rustic but the pastry held together and was flaky and delicious! I mean, who doesn’t love an apple pie?
Get the recipe for Mulled Butter Apple Pie on p 245 of Baking with Dorie.
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Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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Indeed, who doesn’t love apple pie? Your little minis are so cute, I just love the look of them and I think Mark would really love having his very own apple pie with that crust. We felt that we could taste the additional spices and I’m certain I will use those again as we really liked them…not overpowering at all but just a really nice depth to the flavorings. So fun to see your little minis always. I make note of how you do them in my book, so thank you.
The mini version seems to get around some of the issues I had when I made the full apple pie. Also, the mini pies are so charming. I should’ve followed your lead and would try this approach, next time. Yes, it’s also true the brown butter and spices are lost, not sure about taking the extra step.
I agree with you, I did not taste the brown butter or mulled spices. I will stick with Dorie’s classic pie recipe. I love your mini pies. And you’er right who doesn’t love apple pie.
Your minis are adorable! This was one delicious pie, but I wouldn’t bother with the browned butter and spices either next time.
The minis are so cute! I feel like we all thought this was tasty as an apple pie, but maybe not specifically for the mulled brown butter part, but fun to try!
how cute are those two?!? I agree this could use a bit more of the spice flavor, but a good pie anyway.