Low Sodium Mini Fruit Pies
Indulge in the wholesome goodness of these Low Sodium Mini Fruit Pies, a delightful treat that’s perfect for anyone watching their sodium intake without compromising on flavor. These pies feature a golden, flaky whole wheat crust made with unsalted butter, filled with a juicy medley of fresh strawberries, blueberries, and peaches. Sweetened naturally with honey and enhanced with a hint of cinnamon and a splash of lemon juice, these mini pies are a healthier twist on a classic dessert. Quick to prepare and baked to perfection in just 25 minutes, these individual-sized treats are ideal for serving at gatherings, packing for picnics, or enjoying as a guilt-free snack. Treat yourself to these low-sodium delights that blend wholesome ingredients and irresistible sweetness in every bite!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 cup Cold unsalted butter
- 6 tablespoons Ice cold water
- 1 cup Fresh strawberries
- 1 cup Fresh blueberries
- 1 cup Fresh peaches
- 2 tablespoons Honey
- 1 tablespoon Cornstarch
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoon Ground cinnamon
- 1 Egg
- 1 tablespoon Water for egg wash
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine 2 cups of whole wheat flour and 0.5 cup of cold unsalted butter cut into small cubes. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add 6 tablespoons of ice cold water to the flour mixture, one tablespoon at a time, mixing gently with a fork until the dough starts to come together.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes to chill.
In the meantime, prepare the fruit filling. Hull and slice 1 cup of strawberries, pit and chop 1 cup of peaches, and combine with 1 cup of washed blueberries in a medium bowl.
Add 2 tablespoons of honey, 1 tablespoon of cornstarch, 1 tablespoon of fresh lemon juice, and 0.5 teaspoon of ground cinnamon to the bowl of fruit. Mix until the fruit is well coated.
Remove the dough from the refrigerator. Roll it out on a floured surface to about 1/8 inch thick.
Using a round cookie cutter or a glass (about 4 inches in diameter), cut out circles from the dough. Reroll scraps if necessary until you have 12 circles.
Place each dough circle into a muffin tin, pressing gently to fit.
Distribute the fruit filling evenly among the dough-lined muffin cups.
In a small bowl, whisk together 1 egg and 1 tablespoon of water to create an egg wash. Brush the edges of each mini pie with the egg wash.
Bake in preheated oven for 20 to 25 minutes, or until the crust is golden brown and the fruit filling is bubbling.
Allow the mini pies to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your delicious low sodium mini fruit pies!
Nutrition Facts
Calories |
2143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 132 mg | 6% | |
| Total Carbohydrate | 275.0 g | 100% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 78.6 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 192 mg | 15% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1890 mg | 40% | |
*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.
