These tasty little apple pies feature a delicious, gooey filling enveloped in a buttery, flaky, part whole-wheat crust.
Makes 10 mini pies
Total time: 1 hour 5 minutes
Prep: 30 minutes
Cook: 25 minutes
Cool: 10 minutes
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup powdered sugar
1/8 teaspoon salt
7 tablespoons (100 grams) cold unsalted butter, cubed
2-4 tablespoons ice water
2 medium Granny Smith apples
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1/3 cup sugar
2 tablespoons whole-wheat flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons cold butter, cubed
1/4 cup brown sugar
1/4 cup whole-wheat flour
Nonstick cooking spray
1. Place a glass with 4 tablespoons of cold water in the freezer, to allow water to become very cold while you gather the ingredients and start preparing the crust. Preheat oven to 400 degrees F.
2. Prepare dough: Mix flour, powdered sugar and salt in food processor. Add cold butter cubes and pulse until crumbly. Add 2 tablespoons (up to 4) ice water, one tablespoon at a time, and pulse after each addition, until dough forms into a ball. Gather dough up, place on a plastic wrap, and pat into a disc. Wrap and place in the freezer for 15 minutes, while you prepare the filling.
3. To prepare the filling, peel and core the apples (I do it the non-professional way, cutting the fruit in quarters and then cutting the core out of each quarter), and slice them into very thin slices, then cut each slice in half so that they would fit in a mini pie. Place the apple slices on a microwave-safe plate, drizzle them with the lemon juice and the vanilla extract, cover, and microwave on high 2 minutes, or until just tender. In a medium bowl, mix together the sugar, flour, cinnamon, nutmeg and salt. Stir in the tender apple slices, using a spatula to gently turn them in the mixture until they are well-coated.
4. Prepare the topping: Process topping ingredients in food processor until crumbly.
5. Remove dough from the freezer. Divide into two fairly equal parts. Roll out each part on a floured surface, using a floured rolling pin, into a very thin circle. Use a 4-inch floured glass or cookie cutter to cut 5 circles out of each part. Reroll scraps until you use all the dough.
6. Spray 10 muffin cups with nonstick cooking spray. Fit each dough circle into each of the 10 cups, pressing gently to fit dough into bottom and sides of cup.
7. Blind-bake the crust to prevent it from becoming soggy. Prick dough all over with a fork, so it doesn’t puff too much when baked, and bake 5 minutes, until dry and just beginning to golden.
8. Evenly fill the cups with the apple filling:
9. Evenly sprinkle pies with the topping. Bake 15 minutes, or until crust is golden and filling looks melded together and set. Remove muffin pan to a wire rack. Allow to cool 10 minutes, until easier to handle, then gently run a knife around the edges of each mini pie. Release the pies from the pan by inverting it onto a cutting board: place a cutting board on top of the muffin pan, then flip the pan over, so that the cutting board is on the bottom and the pan is on top. Gently lift the pan up to release the pies. Place each pie on the wire rack for a couple of minutes. Enjoy warm.
Nutrition for one mini pie
Total Fat 11 g
Saturated Fat 7 g
Cholesterol 28 mg
Sodium 62 mg
Total Carbohydrate 43 g
Dietary Fiber 3 g
Sugars 18 g
Protein 4 g
Weight Watchers Points Plus: 8 points