Apple pie🥧 🍎. There’s just something about this classic that makes it a comforting choice to prepare year round.
Typically I only prepare apple-based sweets in the fall. I like to stick to ingredients that are currently in season to get the best quality and prices, but I can never say no to an opportunity to make it. That opportunity recently arose when my daughter’s cooking club started their trip around the world series. The first stop was America and nothing is more American than apple pie.
Although not a requirement of my daughter’s club, you know I had to make sure what we made would be the healthiest it could be, even if it was a dessert. The first step is to ensure every ingredient was organic/non-gmo. From their, it was just a matter of keeping calories in check per serving and the best way to do that is to decrease the portion size. Since there isn’t much to modify in an apple pie other than the crust, I decided to keep the traditional taste/texture of the pie and opt instead to merely shrink the size of the portion. By shrinking the portion, I kept the classic taste of an apple pie while making it the perfect size that can fit any meal plan or little fingers!
Mini Apple Pies
‐ 4 to 5 Apples; peeled, cored, & diced
– 1 box Ready-Made Pie Crust
– 1 tsp. Ground Cinnamon
– 1 tsp. Cardamom
– 1 tsp. Ground Nutmeg
– 2 tbsp. Pure Cane Sugar
– 1 Lemon; juice only
1. Preheat oven to 350 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray (use a brand without propellents). Set aside.
2. Unroll one of the ready-made crusts onto a lightly floured surface. Using a rolling pin, flatten the crust to about 1/4 in. thickness. Cut circles from the flattened crust using a round cookie cutter, cup, or knife. The circles should be slightly larger than the size of the muffin cup. Place your cut out circles into the prepared muffin tin cups, and press into the sides to adhere. Repeat with remaining crust until all cups are filled.
3. In a large mixing bowl, mix apples, cinnamon, cardamom, nutmeg, and sugar together until evenly coated. Add the lemon juice and mix until just incorporated. Scoop apple mixture into crusts, dividing evenly.
4. With remaining crust, cut strips and place over top in a lattice design or decorate as you wish. Place in oven and bake for 25-35 minutes, or until tops are golden brown and filling is bubbly. Remove from oven and cool for 10 minutes. Use a knife to loosen pies from muffin tin and remove from pan. Place on a cooling rack to cool completely. Store in an airtight container for 3 days.
NutritionPer Serving (1 Pie): 180 Calories; 2 g. Protein; 9 g. Total Fat; 3 g. Sat. Fat; 1 g. Fiber; 173 mg Sodium; 5 g. Sugar; 21 g. Carbs; 0 mg Cholesterol.
PHOTOGRAPHY & STAGING: PETER MENDOROS
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