October 31, 2012

mini apple pies

This past weekend I tried another new fall recipe: mini apple pies. They were yummy! And, being muffin sized, they're a perfect after dinner treat that won't totally ruin any healthy eating you've been doing!

 Here's the recipe [adapted from Little Bit Funky]:


  • 3.5(ish) lbs granny smith apples
  • 12 tbs flour (I used 1/2 all purpose & 1/2 whole wheat--I'd recommend not using the whole wheat flour for this recipe)
  • 1.5 cups Stevia 
  • 4 tbs cinnamon
  • 1/2 tsp nutmeg
  • lemon juice
  • 2 chilled [not frozen] pie crusts
  • 4 TBSP chilled butter, divided evenly 

  1. Peel & core the apples. Cut into 1/2" bite sized pieces.
  2. Mix the apples with the flour, Stevia, cinnamon & nutmeg. *Make sure everything is coated well!
  3. Add 1-2 tsp lemon juice (enough to give the mixture some moisture) & stir. 
  4. Unroll the pie crusts and cut out circles. A mason jar lid (or something about that size) is perfect. I made 14 mini pies, so I used the left over crust for decorating the top of the mini pies.  
  5. Spray your muffin tin, then line each muffin hole with 1 mini pie crust. 
  6. Fill each crust with the apple mixture (pile it high).
  7. Once each pie crust is filled with the apple mixture, add 1 of the pieces of butter to each mini pie. (I did not do this which may have contributed to the dryness of my pies...)
  8. Cover as desired with left over pie crust. Brush with a little melted butter.
  9. Bake at 400 for 18-22 minutes or until the crust is golden brown! 

pie crust




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