Mini Apple Pies
Who likes apple pie? I do!!!! Well, I know this blog isn’t about me liking apple pie! However, did you know that one slice of apple pie is somewhere between 280-300 calories? The amount of fat and sugar in that slice (depending on the size of the pie) is pretty significant. Now, you all know I like to take traditional recipes and make them healthier, but this is one that I really just do not want to change! So instead of “changing” it, I decided to shrink the servings!
By “shrinking” the servings, we consume less calories, fat and sugars. One mini pie is 150 calories! There’s just some recipes that I can’t change. Everything in moderation, is my motto sooooo…Try this recipe!!! This would be a great addition to your holiday dessert table, Friendsgiving or office holiday gathering!!
Mini Apple Pies
2 pie crusts homemade or store-bought ( I used store bought)
2 and 1/2 cups diced apples
1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/8 teaspoon ground nutmeg
Preheat oven to 425°F. Roll the pie crusts out to 1/8" thickness on a lightly floured surface. Using a 3.5-inch cookie cutter (or a cup) cut out 12 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles. Place each circle of pie crust in each cup of a standard 12-count cupcake pan. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cup of the muffin pan. Refrigerate pan and any leftover pie crust dough while you make the filling.In a large mixing bowl, mix together the diced apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg until well combined. Remove the cupcake pan from the refrigerator and evenly distribute the apple pie filling between all of the cups of the cupcake pan (about 2-3 tablespoons per mini pie). Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top.Bake at 425°F for 20-25 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10-15 minutes. Remove the mini pies from the pan and transfer to a wire rack to finish cooling. ENJOY!!