Mini apple pies - 3 points on Weight Watchers

These mini apple pies were our Memorial Day weekend treat! What could be better than apple pie?

This recipe uses homemade apple pie filling. You can feel free to use store-bought but you need to be aware of how much sugar it has it in, this will impact the points calculation. It's possible to find lower sugar filling or fillings that use artificial sugar that are lower in points but the only way to really control it is to make it yourself! I try to avoid eating too many artificial sugars. Plus making the filling only takes about 10 minutes and is a great use for any apples you might have that are a little past their prime.

One thing to be aware of if you use purchased filling, is that the apples are really big slices normally. This is fine if you make a full-sized pie. Since the pies are mini, there might be some messy apple cutting in your future. If you make your own, I would suggest dicing the apples into 1-inch cubes. They will fit in the mini pies much better.

The other key element in this recipe is the miraculous 2-ingredient dough. This stuff is so amazing.

*Apple pie filling ingredients:
4 small apples, cored and diced (you can also peel them if you prefer but I don't)
juice of half a lemon
3 cups of water
1/3 cup of cornstarch
1/3 cup of brown sugar
1 tsp of cinnamon
1/4 tsp nutmeg
1/4 tsp salt

Dough ingredients:
1 cup of self-rising flour
3/4 cup non-fat, plain, Greek yogurt

Cooking spray
Extra flour to roll out the dough

You will also need a muffin pan with at least 10 spaces, rolling pin and a large whisk.

Directions:
Toss your chopped apples in lemon juice. In a large nonstick sauce pan (I use this one), add water and whisk in cornstarch until it's fully incorporated with no lumps. Turn on med-high heat and add brown sugar, cinnamon, nutmeg and salt. Bring to boil and allow to thicken for two minutes. Add the apples and reduce the heat to low-med level and cook the apples until they are tender, approximately 7-8 minutes. When they are cooked, remove from heat and set aside.

While your apples are cooking, you can prepare your dough. In a large mixing bowl, add flour and yogurt. I like to mix the dough using a dough hook in my kitchenaid mixer because it is less sticky but you can also mix it using a wooden spoon.

Spray your muffin pan very well with cooking spray. I also suggest spraying your hand with cooking spray before rolling out your dough, it helps prevent sticking.

Preheat oven to 375 degrees. Take a small of dough, about the size of a ping pong ball and roll it out on a lightly floured surface. It should be rolled to about an 1/8 of an inch thick and its should stick out beyond the sides of the muffin opening.

Repeat until you have rolled out all of the dough, approximately 10 pies.

Scoop a small amount of apple pie filling (approximately 1/4 cup) into each dough circle. until the compartment is full. Fold any extra dough on top of the filling.

Bake mini pies for 17-19 minutes at 375 degrees until the dough is lightly brown on the top.

Each mini pie is 3 points on Weight Watchers Freestyle, based on 10 servings.

*Apple pie filling recipe was adapted from Crazy for Crust to be more Weight Watchers friendly.

This post contains affiliate links. If you make a purchase from one of these links this blog may receive a small commission, thank you for your support. This blog is not affiliated with Weight Watchers in any way. Points were calculated in May 2018 using the WW freestyle program.