Little apple pies are baked in hollowed out shells of apples, topped with a pie crust lattice, and baked until golden brown and filling is bubbly.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist
Oil Pastry:


Instructions Checklist
  • Preheat oven to 400 degrees F. Cut two apples in half crosswise (or cut top third off four very small apples). Use a melon baller or small spoon to scoop out the flesh of each apple half, leaving an 1/8-inch-thick shell. Remove and discard seeds and core. Chop apple flesh into small pieces. In a small saucepan combine chopped apple, cider, 3 tablespoons water, 1 tablespoon flour, 2 teaspoons sugar, and apple pie spice. Cook and stir over medium heat until apples are softened and liquid is thickened and bubbly, 3 to 5 minutes. Return filling to apple shells.

  • To prepare Oil Pastry: In a medium bowl stir together flour and salt. Add oil and milk; stir lightly with a fork until combined (dough will appear crumbly). Gather the mixture into a ball, kneading gently until it holds together. Flatten into a disk, then roll out into a large circle, about 10 inches in diameter. Using a 3 1/2-inch cookie cutter, cut four circles from the pastry. (Discard trimmings or save for another use.) Cut pastry circles into 1/4-inch-thick strips.

  • Lay pastry strips in a lattice pattern over the top of the apples. (Or place full pastry circles over the tops of the apples and crimp edges). In a bowl whisk together the egg and remaining 1 tablespoon water. Brush egg mixture over pastry and, if desired, sprinkle with coarse sugar.

  • Line a 15x10-inch baking pan with foil; coat foil with cooking spray. Place pies on prepared baking sheet. If using very small apples, place apple tops on foil next to pies.

  • Bake 20 to 25 minutes or until apples are soft, filling is bubbly, and crust is golden. Serve immediately.


Sugar Substitute: We do not recommend a sugar sub for this recipe.

You can substitute 1 rolled refrigerated pie crust (1/2 of a 15-oz. pkg.) for the oil pastry.

Nutrition Facts

130.6 calories; protein 1.3g 3% DV; carbohydrates 27g 9% DV; exchange other carbs 2; dietary fiber 3g 12% DV; sugars 15.7g; fat 2.7g 4% DV; saturated fat 0.3g 2% DV; cholesterol 0.1mg; vitamin a iu 66.7IU 1% DV; vitamin c 5.3mg 9% DV; folate 30.4mcg 8% DV; calcium 14.1mg 1% DV; iron 0.6mg 4% DV; magnesium 8.3mg 3% DV; potassium 136.7mg 4% DV; sodium 29.9mg 1% DV.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delicious! I didn t add or see vinegar in ingredients like another reviewer. Joan C. did you perhaps misread apple cider and use apple cider vinegar? Read More
Rating: 3 stars
Next time I ll leave out the vinegar. It was much too strong. I d advise test tasting your filling. They looked beautiful though. Read More
Rating: 5 stars
We loved it and so did our 12 year old. Very easy to make and a pretty dish. Read More
Rating: 4 stars
Have not tried rating on simplicity plus kid friendly pantry items and eye appealing. Like the idea of healthy version less costly. Read More