Low Sodium Mini Apple Pies
Indulge in the comforting flavors of fall with these **Low Sodium Mini Apple Pies**—a healthier twist on a classic favorite! Featuring a buttery, made-from-scratch crust and a spiced apple filling sweetened with brown sugar and cinnamon, these bite-sized treats are big on flavor without the extra salt. Perfectly portioned in a muffin tin for individual servings, they’re easy to make and ideal for gatherings or weeknight desserts. A hint of lemon juice adds brightness to the filling, while a light egg wash ensures a golden, flaky crust. These mini pies pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, making them the ultimate crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter, chilled and diced
- 1 tablespoon Granulated sugar
- 6 tablespoons Cold water
- 4 medium Apples, peeled and chopped
- 0.33 cup Brown sugar
- 1.5 teaspoons Ground cinnamon
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch
- 1 large Egg, beaten (for egg wash)
Instructions
In a large bowl, combine the all-purpose flour and granulated sugar. Add the diced unsalted butter into the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing with a fork until the dough begins to come together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin lightly with non-stick spray or butter.
In a separate bowl, toss the peeled and chopped apples with brown sugar, ground cinnamon, lemon juice, and cornstarch until the apples are evenly coated.
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thick. Use a round cutter slightly larger than the muffin cups to cut out 12 rounds.
Press each dough round gently into the muffin tin cups, ensuring it forms a small crust and comes up the sides. Fill each cup with the apple mixture, packing slightly.
If desired, use leftover dough to create small dough strips for lattices or other decorative toppings on the mini pies.
Brush the top of each pie with the beaten egg for an attractive golden finish.
Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and the apples are tender.
Allow the mini pies to cool in the tin for about 10 minutes before removing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.4 g | 258% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 412.4 g | 150% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 140.4 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 250 mg | 19% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1393 mg | 30% | |
*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.
