Mini Apple Pie Recipe - Laura Vitale - Laura in the Kitchen Episode 643

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining flavor.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber and nutrients.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

vanilla ice cream

🥗Healthier: frozen yogurt

💰Cheaper: whipped cream

Frozen yogurt has fewer calories and fat.

Make the pie crust by combining all-purpose flour, granulated sugar, salt, cold vegetable shortening, and unsalted butter in a food processor.

Pulse until the fats are distributed into small pea-sized pieces.

Add egg yolks and pulse again while adding cold water until the dough comes together.

Form the dough into a disc, wrap in plastic wrap, and refrigerate for about an hour.

Prepare the filling by peeling and coring apples, then chopping them into small pieces and tossing with lemon juice.

In a bowl, mix the apples with all-purpose flour, granulated sugar, salt, cinnamon, and orange zest.

Add a splash of orange juice to the apple mixture and stir until well combined.

Take the chilled pie crust out of the fridge and knead it briefly before rolling it out to about 1/8 inch thick.

Use biscuit cutters to cut out circles for the bottom and top of the mini pies.

Make slits or an 'X' in the smaller circles for steam to escape.

Fill each larger circle with the apple mixture, then place the smaller circle on top and seal the edges.

Brush the tops with an egg wash made from a beaten egg mixed with cream and sprinkle with raw sugar.

Place the mini pies in a muffin tin sprayed with non-stick spray and bake at 375°F (190°C) until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens