Рецепт Guilt-Free Mini Apple Pies
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!
- The recipe starts with 3 cups of peeled, cored, and diced Fuji Apples
- So, of course, apples are low in calories and good for you, but what else makes Hungry Girl’s recipe so guilt-free? I think she has 3 main secrets:
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.
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