Southern Spiced Apple Pies with Crème Fraîche

Put the piecrust mix in a food processor and pulse briefly. Add the cold butter pieces and pulse until the butter forms bean-size pieces and they are coated with the mix, about 10 pulses. Add 4 Tbs. of the ice water and pulse until irregular pea-size pieces form, adding more water, 1 tsp. at a time, as needed to reach the desired consistency; the mixture will be crumbly. Turn the dough out onto a piece of plastic wrap, divide in half and press each half into a disk.

Preheat a Breville electric pie maker according to the manufacturer’s instructions. Line a baking sheet with parchment paper.

On a lightly floured surface, roll out 1 pie dough disk about 1/8 inch thick. Using the larger side of the circle cutter, cut out 8 rounds, rolling out the remaining dough disk and rerolling the scraps as needed. Transfer the pie dough rounds to the parchment-lined baking sheet.

Place a puff pastry sheet on a lightly floured surface. Using the smaller side of the circle cutter, cut out 4 rounds. Repeat with the remaining puff pastry sheet. If the pie dough or puff pastry rounds become too soft, refrigerate for 10 to 15 minutes.

Open the pie maker and assemble 4 pies according to the manufacturer’s instructions, using the larger pie dough rounds for the base of the pies, 1/3 cup filling per pie, and the smaller puff pastry rounds for the top of the pies. Keep the remaining rounds refrigerated until ready to use. Lightly brush the top of the pies with the egg mixture.

Close the lid on the pie maker, ensuring the latch clicks into place, and bake until the dough is cooked through and golden brown, 8 to 10 minutes. Using a nonstick heatproof spatula or tongs, carefully transfer the pies to a wire rack and let cool for 15 to 20 minutes. Repeat the process with the remaining pie dough rounds, puff pastry rounds and filling to make 4 pies.

Serve the pies slightly warm or at room temperature with a dollop of crème fraîche. Makes 8 mini pies.

Williams-Sonoma Kitchen.