Mini Apple Pies with Cheddar

Mini Apple Pies with Cheddar

0 Reviews
From: EatingWell Magazine,

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.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2/3 cup pecans
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 3/4 cups white whole-wheat flour (see Tip) or all-purpose flour
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  • 1 tablespoon water
  • Filling
  • 4 large crisp, sweet apples, such as Honeycrisp or Gala, unpeeled, diced
  • 1/3 cup packed light brown sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon white whole-wheat flour or all-purpose flour
  • Topping
  • 1/2 cup old-fashioned rolled oats
  • 2 tablespoons white whole-wheat flouror all-purpose flour
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons canola oil
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 12 small wedges Cheddar cheese (about 3 ounces)

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray.
  2. 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.
  3. Bake until the crusts are set and the edges are just beginning to brown, 6 to 8 minutes. Let cool on a wire rack.
  4. Reduce oven temperature to 350 degrees .
  5. 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).
  6. 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).
  7. 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.
  • 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 information

  • Serving size: 1 mini pie
  • Per serving: 318 calories; 15 g fat(6 g sat); 5 g fiber; 43 g carbohydrates; 6 g protein; 10 mcg folate; 38 mg cholesterol; 23 g sugars; 0 g added sugars; 315 IU vitamin A; 5 mg vitamin C; 70 mg calcium; 3 mg iron; 165 mg sodium; 169 mg potassium
  • Nutrition Bonus: Iron (18% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, 1/2 fruit, 1 other carbohydrate, 2 1/2 fat, 1/2 high-fat meat

Reviews 0