Low Fat Mini Apple Pies
Indulge in guilt-free sweetness with these Low Fat Mini Apple Pies, the perfect blend of wholesome ingredients and comforting flavors! Made with a light whole wheat and all-purpose flour crust, these petite pies are filled with a luscious mixture of juicy apples, warm cinnamon, nutmeg, and a hint of brown sugar. The addition of non-fat Greek yogurt keeps the crust tender and flaky, ensuring a lower fat alternative without sacrificing texture or flavor. With only a touch of butter and natural sweetness, these mini apple pies are ideal for anyone looking for a healthier spin on a classic dessert. Perfectly portioned for individual servings, they make a delightful treat for gatherings or a cozy night in. Serve them warm for a truly satisfying treat!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Whole wheat flour
- 0.25 teaspoon Salt
- 0.25 cup Cold unsalted butter
- 0.5 cup Non-fat plain Greek yogurt
- 2 tablespoons Ice water
- 4 medium Apples, peeled, cored and diced
- 3 tablespoons Brown sugar
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
- 1 Egg white
Instructions
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt.
Cut the cold unsalted butter into small pieces and add to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
Add the Greek yogurt and stir lightly. Gradually mix in the ice water, a tablespoon at a time, until the dough comes together.
Gather the dough into a ball, cover it in plastic wrap, and refrigerate for about 15 minutes.
Meanwhile, in another bowl, mix the diced apples with brown sugar, cinnamon, nutmeg, vanilla extract, and cornstarch until well coated.
Remove the dough from the refrigerator. Roll it out on a floured surface to about 1/8 inch thickness.
Use a round cutter to cut the dough into circles a bit larger than your muffin tin cups.
Lightly grease a muffin pan and gently press the dough circles into the cups, ensuring the bottom and sides are covered.
Fill each dough-lined cup with the apple mixture.
Cut additional circles or strips from the remaining dough to use as tops for each mini pie, optionally creating lattice tops or full covers.
Lightly beat the egg white and brush it over the pie tops.
Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and the filling is bubbling.
Allow the mini pies to cool in the pan for about 10 minutes before removing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 728 mg | 32% | |
| Total Carbohydrate | 305.5 g | 111% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 91.7 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 293 mg | 23% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1381 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
