Low-Carb Mini Apple Pies
These mini-pies are delicious. They come it at just 9 net carbs each. This is a little higher than I normally like to make my recipes but given the portion size and the fact that it is dessert, I'm okay with the carb count. I hope you like them as much as we did. These reminded us of the apple pies from McDonald's but much healthier and without the guilt. Enjoy!
INGREDIENTS
***For the Dough***
4 oz. Cream Cheese
4 oz. Salted Butter
1 Cup Carbquik - You can find it here - Tova Carbquik Bake Mix
2 Tbs. Heavy Cream
1/2 tsp. Cinnamon
***For the Apples***
2 Small Apples - Peeled and Cored
1 Tbs. Lemon Juice
1 1/2 tsp. Cinnamon
3 Tbs. Butter
4 packets of Splenda
(2 Tbs. Peace and Love)
DIRECTIONS
***For the Dough***
In a large mixing bowl combine cream cheese, butter, sweeteners, cinnamon, almond extract and heavy cream. Mix until well combined
Add in the Carbquik and mix until well incorporated. Form the dough into one large ball and let refrigerate for one hour
***For the Apples***
Peel and core your apples and chop them into bite size pieces
In a medium sauce pan, over medium heat combine apples, lemon juice, cinnamon, butter, and splenda. Allow the apples to cook until soft - About 10 minutes. Stir constantly. Remove from heat and let sit
Preheat oven to 350* and line a baking sheet with parchment paper
Remove the dough from the refrigerator and divide into four balls. Form the dough into four flat circles on the parchment paper. About 1/4 inch thick. Be sure to space them as far apart as you can as they will spread quite a bit.
Bake the crusts for 10 minutes. After 10 minutes remove the crusts from the oven. Place 1/4 of your apple mixture on one side of each crust. Using a spatula, fold the dough over the apple mixture, covering the apples and creating a half-moon shape. Press the edges together to seal it. Brush the top of each pie with a little melted butter and sprinkle with some splenda and cinnamon.
Bake for 15 more minutes or until each pie is a nice golden brown color and crispy around the edges
SERVE AND ENJOY!!
Makes 4 Servings - 9.5 Net grams of carbs per serving
2 Tbs. Heavy Cream
1 Tbs. Splenda - Brown Sugar Blend - You can find it here - Splenda Brown Sugar Blend
1 Tbs. Splenda
1 tsp. Almond Extract1/2 tsp. Cinnamon
***For the Apples***
2 Small Apples - Peeled and Cored
1 Tbs. Lemon Juice
1 1/2 tsp. Cinnamon
3 Tbs. Butter
4 packets of Splenda
(2 Tbs. Peace and Love)
DIRECTIONS
***For the Dough***
In a large mixing bowl combine cream cheese, butter, sweeteners, cinnamon, almond extract and heavy cream. Mix until well combined
Add in the Carbquik and mix until well incorporated. Form the dough into one large ball and let refrigerate for one hour
***For the Apples***
Peel and core your apples and chop them into bite size pieces
In a medium sauce pan, over medium heat combine apples, lemon juice, cinnamon, butter, and splenda. Allow the apples to cook until soft - About 10 minutes. Stir constantly. Remove from heat and let sit
Preheat oven to 350* and line a baking sheet with parchment paper
Remove the dough from the refrigerator and divide into four balls. Form the dough into four flat circles on the parchment paper. About 1/4 inch thick. Be sure to space them as far apart as you can as they will spread quite a bit.
Bake the crusts for 10 minutes. After 10 minutes remove the crusts from the oven. Place 1/4 of your apple mixture on one side of each crust. Using a spatula, fold the dough over the apple mixture, covering the apples and creating a half-moon shape. Press the edges together to seal it. Brush the top of each pie with a little melted butter and sprinkle with some splenda and cinnamon.
Bake for 15 more minutes or until each pie is a nice golden brown color and crispy around the edges
SERVE AND ENJOY!!
Makes 4 Servings - 9.5 Net grams of carbs per serving
Peace, Love, and Pies
Tried these this evening, and something must have gone wrong. I followed everything to a T, but my pies looked much like mush. :( The good news is that they still tasted good, just looked yucky. Wonder what happened?
ReplyDeleteTried this recipe today but I substituted the Carbquik for almond flour. They were delicious even though the dough was nothing like a real pie...too watery . So I think that next time I should use more almond flour and less butter. I will try that way and let you know.
ReplyDeleteI ate one already and love it. Thank you for the recipe.