Mar 7, 2013
Healthy Apple Pie… in an Apple!
A couple years ago, I found this recipe
for a pretty unique apple pie recipe. No need for fancy pie dishes or pie servers, you just need the apple itself! The photos were so adorable and the recipe was just so creative, I knew
I had to make it for myself.
I made the original recipe a little healthier by starting with the crust. Instead of butter and processed flour I used a mixture of nonhydrogenated vegetable shortening, unsweetened applesauce and unsweetened almond milk, along with whole grain flours. And instead of using refined white sugar I used healthier, less processed sweeteners (the first time I made this I used pure maple syrup and the second time I used stevia extract… both were delicious and devoured immediately!)
I am so glad I finally made these individual apple pies. They are perfect for small families where an entire pie is simply too much. This recipe is the answer to those in need of some portion control. This recipe is incredibly unique and a definite show-stopper. This recipe is 100% guilt-free, I mean, just look at the ingredient list!
Healthy Apple Pie… in an Apple!
- 55g (7 tbs) Oat Flour
- 30g (3 tbs) Brown Rice Flour
- 7g (1 tbs) Ground Flaxseed
- 1/4 tsp Salt
- 24g (2 tbs) Butter Flavor Spectrum Organics Shortening
- 23g (1.5 tbs) Unsweetened Applesauce
- 4 tsp Unsweetened Almond Milk*
- 16 drops Stevia Extract*
- 4 Granny Smith Apples (slightly larger than what your muffin tin will yield)
- 4 tbs Lemon Juice
- 36 drops Stevia Extract
- 1/2 tsp Apple Pie Spice
- 1/2 tsp Cinnamon
For the Crust:
- In a small bowl, whisk together the oat flour, brown rice flour, flax and salt.
- In a large microwave-safe bowl, add the shortening, applesauce, almond milk and stevia. Microwave at 20-second intervals, stirring between each one, until melted. Dump the dry ingredients over the wet and fold together. Form into a ball:
- Preheat the oven to 375 degrees and spray 4 mini cups with cooking spray. Divide the dough into 4 and press into the muffin cups:
- Bake for 5-7 minutes, or until the bottoms of the crust look dry.
For the Apples:
- Slice the tops off the apples, just enough to get any remnants of the stem gone. Core the apples, then use a sharp spoon/grapefruit spoon to scoop out the apple flesh, adding the flesh to a bowl (leaving 1/4″ of the flesh around the skin). After each apple is scooped out, brush the inside/top with 2 tbs lemon juice.
- Add 2 tbs lemon juice to the apple mixture, along with the stevia, cinnamon and apple pie spice. Toss together:
- Fill the pie crusts with the apple filling and bake for ~13 minutes, or until the crust appears dry and doesn’t stick to the muffin tin.
- Loosen the edges of the crust from the muffin tin with a knife. Slide two knives between the crust and tin on either side of the crust and pull the crust out.
- Carefully press the crust into the apple. If you like warm apple pies, put the apples on a plate and microwave for 20-30 seconds, or until the apple is slightly warm.
- Serve immediately with desired toppings!
*The first time I made this I used 4 tsp pure maple syrup instead of the almond milk and stevia, both are delicious!
My parents topped their apple pies with Vanilla Maple Arctic Zero, my sister used Soyatoo rice whip and I used So Delicious Sugar Free Vanilla Bean Coconut Ice Cream. Amazing!
This recipe is: sugar free/low sugar options, low fat, gluten free, vegan!
And this is how you eat it!
Enjoy the pie filling…
Then eat the apple!