Sometimes, there’s nothing more comforting than warm, gooey apple pie. I think Thanksgiving is one of my favorite holidays because of all the pies – apple, pumpkin – they’re all so warming and tasty! I’ve never made pie before at home, but in my new attempt to broaden my baking skills, I decided to give it a shot a few nights ago. When I found this recipe from Hungry Girl for individually sized, guilt-free apple pies – I knew I’d be trying it out. I couldn’t believe that each pie has only 110 calories, 0.5g fat, ~10g sugars, and 2g protein!
The recipe starts with 3 cups of peeled, cored, and diced Fuji Apples
So, of course, apples are low in calories and good for you, but what else makes Hungry Girl’s recipe so guilt-free? I think she has 3 main secrets:
- Using egg roll wrappers instead of pastry crust. Now – to be fair, the egg roll wrappers don’t taste exactly like puff pastry when you bake the pies. But it’s close enough, and with 1 scoop of fat free vanilla ice-cream, you can’t tell the difference.
- Using butter spray instead of actual butter (each spray has 5 calories)
- Using only 2 Tbsp of added sugar – trust me, you don’t need more than that.
You can find the full ingredients list at Hungry Girl’s website here.
Now – for the directions:
Step 1: Preheat oven to 350 degrees
Step 2: In a medium nonstick pot on the stove, combine sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water. Mix until ingredients dissolve. Add apples and stir. Bring to medium-high heat and, stirring frequently, cook until apples have softened, 7 – 10 minutes.
This is what the apples looked like when they first started cooking
And after 10 min they looked like this!
Step 3: Reduce heat to low and, stirring often, cook until thick and gooey, 1 – 2 minutes. Transfer to a bowl and set aside to cool. I was amazed that it was so easy to make such gooey, yummy apple pie filling.
Step 4: Prepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside.
Step 5: Place two egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. (Repeat as needed while preparing your pockets, as it will help seal them.) Starting 1/2 inch from the bottom, place about 1/3 cup pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on the sides. Your open faced pie should look like this:
And now for the close-up:
Step 6: Fold the top half of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely. Carefully transfer to the baking sheet. Repeat this process with remaining wrappers and filling, for a total of six mini pies.
Step 7: Spray the top of each pocket with 3 sprays of butter. Bake in the oven until edges begin to brown, 15 – 18 minutes.
Once they come out of the oven, they look like this:
Step 8: Allow to cool for 5 minutes. I decided to take another picture while I was waiting for them to cool. Aren’t they cute?
Step 9: Top with additional cinnamon and cool whip free (or Dryer’s Slow Churned Vanilla Bean Ice Cream – which is what we used). With the cool whip free, your pie will have ~110 calories. With 1/4 cup of Dryer’s Slow Churned Vanilla, your pie will have ~160 calories.
And it tasted as good as it looked! This was absolutely delicious – the perfect guilt-free indulgence.