Here's a healthy--and adorable--twist on deep-dish apple pie. This mini apple pie recipe will give you just a bit of something sweet and the melted wedge of Cheddar on top is a nod to the New England tradition of serving cheese with apple pie. Source: EatingWell Magazine,

Stacy Fraser
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Ingredients

Filling

Topping

Directions

  • Preheat oven to 400 degrees F. Coat 12 (1/2-cup) muffin cups with cooking spray.

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  • To prepare crust: Combine pecans, granulated sugar and salt in a food processor; pulse until the nuts are finely ground. Add 1 3/4 cups flour; pulse to combine. With the motor running, add butter a few pieces at a time until well incorporated. Then add egg and water and process until starting to clump together. Using about 1/4 cup each, press the dough into the bottom and all the way up the sides of each muffin cup to form a crust. Prick the bottom with a fork.

  • Bake until the crusts are set and the edges are just beginning to brown, 6 to 8 minutes. Let cool on a wire rack.

  • Reduce oven temperature to 350 degrees .

  • To prepare filling: Combine apples, 1/3 cup brown sugar, lemon juice, 1 teaspoon cinnamon and nutmeg in a large saucepan. Place over medium-high heat and cook, stirring frequently, until the sugar melts, about 1 minute. Reduce the heat to medium, cover and cook, stirring occasionally, just until the apples start to soften, 6 to 8 minutes. Remove from the heat and stir in 1 tablespoon flour. Divide the filling among the crusts (about 2 tablespoons each).

  • To prepare topping: Combine oats, 2 tablespoons each flour, brown sugar and oil, 1/4 teaspoon cinnamon and pinch of salt in a medium bowl. Press the topping onto each mini pie (about 1 tablespoon each).

  • Bake until the topping is beginning to brown, 20 to 25 minutes. Remove from the oven and nestle a cheese wedge in the center of each pie. Return to the oven and bake until the cheese is melted, about 5 minutes more. Let cool at least 15 minutes before serving. Run a sharp knife around the edge of each mini pie to loosen it, then gently pry from the muffin tin with a butter knife. Serve warm.

Tips

Make Ahead Tip: Prepare crust (Step 2) and topping (Step 6), cover and refrigerate separately for up to 3 days.

Equipment: Muffin tin with 12 (1/2-cup) cups

Tip: Bake with white whole-wheat flour, made from a special variety of white wheat, and whole-wheat pastry flour, milled from soft wheat and containing less gluten. Both provide the nutritional benefits of whole grains. Find them in large supermarkets, natural-foods stores and online at bobsredmill.com and kingarthurflour.com. Store in the freezer.

Nutrition Facts

318 calories; 15.2 g total fat; 38 mg cholesterol; 165 mg sodium. 42.7 g carbohydrates; 6 g protein; Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
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Rating: 5 stars
11/15/2018
Terrific recipe. Love the easy portion control. I substitute half Stevia in most recipes and reduce sugar overall. These are also great as a healthier substitute for morning pastries with coffee. I've added a few raisins or dried reduced sugar cranberries once or twice and even finely shredded carrots to up the nutrition; all are good. Read More