Miniature Apple Pies
A yummy apple compote, generously spiced with healthy cinnamon and nutmeg, is stuffed into each of these mini pies made with flaky, gluten-free crust. You can take (almost) guilt-free bites of this classic comfort dessert, which totals 224 calories per pie!
Ingredients:
1 batch brown rice flour pie crust (recipe here)
1/2 c. slow cooker cinnamon apples (recipe here)
1 batch brown rice flour pie crust (recipe here)
1/2 c. slow cooker cinnamon apples (recipe here)
Directions:
Begin by preheating your oven to 375 degrees and making your pie crust (or use your favorite pie crust). Using a floured flat surface, roll the pie crust out to about 1/8 in. thickness. Using a coffee mug with a diameter of 3.5 in., cut four circles out of the dough and set aside. At this time, you will probably have to re-roll the dough out. Then, using a smaller coffee mug or bowl with a diameter of 3 in., cut another four circles out of the dough and set aside. Spray your muffin tin with cooking spray, and gently set the larger dough circles in the bottom of the muffin tins so the dough comes up the sides of the muffin tins as well. Then, carefully scoop some of the slow cooker cinnamon apples (about 2 tbsp. per mini pie) on top of the dough. Top your mini pies with the smaller dough circles and use a fork to pinch the two dough circles together. Bake in a 375 degree oven for 20-24 minutes, or until the edges around the pie crusts begin to brown. Let pies cool completely before removing from the muffin pan.
Begin by preheating your oven to 375 degrees and making your pie crust (or use your favorite pie crust). Using a floured flat surface, roll the pie crust out to about 1/8 in. thickness. Using a coffee mug with a diameter of 3.5 in., cut four circles out of the dough and set aside. At this time, you will probably have to re-roll the dough out. Then, using a smaller coffee mug or bowl with a diameter of 3 in., cut another four circles out of the dough and set aside. Spray your muffin tin with cooking spray, and gently set the larger dough circles in the bottom of the muffin tins so the dough comes up the sides of the muffin tins as well. Then, carefully scoop some of the slow cooker cinnamon apples (about 2 tbsp. per mini pie) on top of the dough. Top your mini pies with the smaller dough circles and use a fork to pinch the two dough circles together. Bake in a 375 degree oven for 20-24 minutes, or until the edges around the pie crusts begin to brown. Let pies cool completely before removing from the muffin pan.
Makes four servings.
Recipe provided by Clean Eating Chelsey
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