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Рецепт Guilt-Free Mini Apple Pies
by The Picky Eater

Sometimes, there’s nothing more comforting than warm, gooey apple pie. I think Thanksgiving is one of my favorite holidays because of all the pies – apple, pumpkin – they’re all so warming and tasty! I’ve never made pie before at home, but in my new attempt to broaden my baking skills, I decided to give it a shot a few nights ago. When I found this recipe from Hungry Girl for individually sized, guilt-free apple pies – I knew I’d be trying it out. I couldn’t believe that each pie has only 110 calories, 0.5g fat, ~10g sugars, and 2g protein!

Using egg roll wrappers instead of pastry crust. Now – to be fair, the egg roll wrappers don’t taste exactly like puff pastry when you bake the pies. But it’s close enough, and with 1 scoop of fat free vanilla ice-cream, you can’t tell the difference.

Using butter spray instead of actual butter (each spray has 5 calories)

Using only 2 Tbsp of added sugar – trust me, you don’t need more than that.

You can find the full ingredients list at Hungry Girl’s website here.

Now – for the directions:

Step 1: Preheat oven to 350 degrees

Step 2: In a medium nonstick pot on the stove, combine sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water. Mix until ingredients dissolve. Add apples and stir. Bring to medium-high heat and, stirring frequently, cook until apples have softened, 7 – 10 minutes.

This is what the apples looked like when they first started cooking

Step 3: Reduce heat to low and, stirring often, cook until thick and gooey, 1 – 2 minutes. Transfer to a bowl and set aside to cool. I was amazed that it was so easy to make such gooey, yummy apple pie filling.

Step 4: Prepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside.

And now for the close-up:

Step 6: Fold the top half of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely. Carefully transfer to the baking sheet. Repeat this process with remaining wrappers and filling, for a total of six mini pies.

Step 7: Spray the top of each pocket with 3 sprays of butter. Bake in the oven until edges begin to brown, 15 – 18 minutes.

Step 8: Allow to cool for 5 minutes. I decided to take another picture while I was waiting for them to cool. Aren’t they cute?

Step 9: Top with additional cinnamon and cool whip free (or Dryer’s Slow Churned Vanilla Bean Ice Cream – which is what we used). With the cool whip free, your pie will have ~110 calories. With 1/4 cup of Dryer’s Slow Churned Vanilla, your pie will have ~160 calories.

And it tasted as good as it looked! This was absolutely delicious – the perfect guilt-free indulgence.

baking,

Dessert,

Healthy,

pie,

Recipes,

snacks,

Vegetarian