Prep Time:45 minsAdditional Time:20 minsTotal Time:1 hr 5 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:20 minsTotal Time:1 hr 5 minsServings:4Yield:4 servings
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipe
This one goes out to all the fall lovers who get more excited for in-season apples than the ever-popular pumpkin. Because really, what could be more fall fabulous than an apple pie that’s baked right inside an apple? It brings together the best of fall desserts—warm, cozy baked stuffed apples plus classic pie-in one portion-controlled treat. So skip the hassle of making a full pie crust (and skip all the extra carbs too) and go for this Instagram-worthy cute dessert instead.
Creative Pie Crust Ideas
Here’s where you add your own twist. You can weave a lattice crust or place the whole circle on top, crimping edges and cutting vents. Play with the shape and design. Have fun with it!
Lattice Crust
Crimped Crust
To crimp edges, such as the middle pie pictured above, place an index finger underneath the outside edge of the dough circle and gently fold and press the dough upward to create half-moon shapes. Cut slits on top before baking.
Shape Play
You can use just about any cookie cutter to create fun pie crust shapes, as long as it’s about 3½ inches in diameter. We love the shape a scalloped cookie cutter creates, like the pie on the far right pictured above, but get creative with other cutters like leaves, hearts and more! Cut slits on top before baking.
Bonus: Tiny Trimmings
You will probably have some dough scraps left over with this recipe.They’re great for experimenting! Use a very small cookie cutter to create shapes. Adhere shapes to pie crust with a dab of water. Cut slits in the dough before baking.
Why vent? Cutting slits in the top of a pie crust allows steam to escape so the filling does not bubble out or overflow.
Cook Mode(Keep screen awake)Ingredients2mediumred apples or 4 very small red apples¼cupapple cider4tablespoonswater1tablespoonall-purpose flour2teaspoonssugar (see Tips) (Optional)¼teaspoonapple pie spice1egg, lightly beaten⅛teaspooncoarse sugar (see Tips) (Optional)Nonstick cooking sprayOil Pastry:1 ⅓cupsall-purpose flour¼teaspoonsalt¼cupvegetable oil¼cupmilk
Cook Mode(Keep screen awake)
Ingredients
2mediumred apples or 4 very small red apples
¼cupapple cider
4tablespoonswater
1tablespoonall-purpose flour
2teaspoonssugar (see Tips) (Optional)
¼teaspoonapple pie spice
1egg, lightly beaten
⅛teaspooncoarse sugar (see Tips) (Optional)
Nonstick cooking spray
Oil Pastry:
1 ⅓cupsall-purpose flour
¼teaspoonsalt
¼cupvegetable oil
¼cupmilk
DirectionsPreheat 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.TipsSugar 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.Originally appeared: Diabetic Living Magazine
Directions
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.TipsSugar 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.
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.
Tips
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.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)131Calories3gFat27gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
