Practice portion control with these yummy mini apple pies! You’ll get a lot of yummy flavor with browned butter, and we paired it with delicious, low-calorie caramel extract and a whole wheat crust. You can use your favorite apples for these, but I recommend doing a mixture of sweet and tart apples. I used half Granny Smith apples and half Pink Lady apples.
Mini Apple Pies
1 hr 15 min
Recipe Type: Dessert
Serving Size: 1 mini pie
Makes 8 servings
For the pie crust
- ½ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- 2 tablespoons cold, unsalted butter, cut into small pieces
- 2 tablespoons nonfat Greek yogurt
- 1½ tablespoons vegetable oil
- 2 tablespoons ice water
For the filling
- 4 Pink Lady apples
- 4 Granny Smith apples
- ¼ cup butter, browned
- 1 tablespoon caramel extract
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 egg yolk
- 1 tablespoon water
- Combine flours, sugar, and salt in a medium-sized bowl.
- Cut in butter with a pastry blender until dough is crumbly.
- Mix in the Greek yogurt and the vegetable oil.
- Add water, 1 tablespoon at a time, and combine with a fork until the mixture is sticky.
- Form a ball with the dough.
- Lightly flour some plastic wrap, then place the dough on top.
- Slightly flatten out dough.
- Cover with plastic wrap, then place in the fridge for 20 minutes.
- While dough is chilling, preheat oven to 350°F.
- While oven is preheating, peel and chop apples, then place in a large bowl.
- Heat butter in a skillet until lightly brown and fragrant, stirring frequently. Use a rubber scraper to avoid burning the milk proteins at the bottom.
- Once golden brown and sweet-smelling, add to apples, then toss.
- Add caramel extract, brown sugar, cinnamon, nutmeg, and ginger, then toss.
- Divide into 8 ramekins, then set aside.
- Remove dough from freezer.
- Divide the dough into 8 balls, then roll out to place on top of each ramekin.
- If you want to do a more decorative topping, roll out on a floured surface to ⅛-inch thickness, cut into long strips, then create a lattice on top of the ramekin.
- Trim the edges of the dough.
- Mix egg yolk with 1 tablespoon water, then brush it onto the tops of the crusts.
- Bake for 35–45 minutes until golden brown.
|NUTRITIONAL INFO||PER SERVING|
|Calories||280 (110 from fat)|
|Carbohydrate||40g (6g dietary fiber, 20g sugar)|
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.