I love apple pies more than you know. The only thing I don’t like is how loaded with sugar they are. Wouldn’t it be great if we could just enjoy the flaky pie crust and the sweet apple without all the added calories from the sugar?
A few days ago I spotted a version of these gorgeous rose pies on Pinterest. When I saw they were just basically tarts, without all the added sugar, I couldn’t wait to make them. And since I really couldn’t wait for them to cook, I used my new Personal Pie Maker from Breville to cook them in just 10 minutes!
The thing that really excites me about these little pies is that they can be made Diabetic friendly very easily. Just omit the jelly in my recipe or use a sugar free jelly to glaze the pies after they’re done cooking.
I used Fuji apples for this recipe. You can use any type of crisp apple. Honeycrisp apples would also be delicious.
These mini pies would be great for entertaining this holiday season, for a baby shower, or even for a winter wedding. To make more than four pies like I did in my personal pie maker, just use a bunch of mini pie plates.
For the crust, I used Crisco’s Classic Pie crust. It’s so tender and flaky, and works well for all sorts of pies. My son helped me make the crust for this pie. He’s such a great little helper!
Need help with the Crisco Pie crust recipe this holiday season? The pie experts from Crisco are here to help. The Crisco Pie Hotline 1-877-FOR PIE TIPS (877-367-7438) is back to offer around-the-clock pie baking help this holiday season. From how to avoid shrinking crusts to creating the perfect filling, the hotline provides information and tips around the clock to assist bakers with some of the most common pie-baking challenges. Live pie experts can be reached Monday through Friday 9:00 a.m. to 7:00 p.m. ET. During the harried holiday season when pie baking is at its peak, live pie experts are on-call during extended hours, Monday through Friday 8:00 a.m. to 8:00 p.m. ET from November 18 – 27, and 8:00 a.m. to 7:00 p.m. ET from December 16 – 23. Additionally, recorded tips and tricks can be accessed 24 hours a day.
The hotline will also feature tips and trends from award-winning pie expert and author, Michele Stuart, the owner of Michele’s Pies (located in Westport and Norwalk, CT) and the author of the best-selling cookbooks Perfect Pies (Random House, 2011) and the new Perfect Pies & More (Random House, October 22, 2013). In November, fans can also log on to visit the Crisco Facebook and Pinterest pages to find step-by-step tutorials, recipes and inspiration from Michele Stuart.
Be sure to head over to enter the Holiday Rate & Review Promotion for the chance to win a Michele Stuart baking bundle too. Follow this link to enter.
Join the Crisco community on Facebook at Facebook.com/Crisco and on Pinterest at Pinterest.com/criscorecipes.
For more information about the Crisco Pie Hotline or for additional tips, recipes and how-to videos, visit Crisco.com.
Yield: 4 mini pies
For the Classic Crisco Crust:
1 1/3 cups Pillsbury BEST® All Purpose Flour
1/2 teaspoon salt
1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
OR 1/2 cup well-chilled Crisco® All-Vegetable Shortening
3 to 6 tablespoons ice cold water
For the filling:
2 large Fugi apples, sliced very thin with a mandoline
lemon juice
wine jelly, any variety or apple jelly
For the Crust:
BLEND flour and salt in medium mixing bowl.
CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
TIP: Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).
TIP: For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Cut out pie crusts and transfer dough to mini pie plates.
For the Filling:
Slice apples very thin in a large bowl and add a few teaspoons of lemon juice to prevent browning.
Arrange apples in a rose formation. Bake pies in mini pie pans or in pie maker. Pie maker takes about 8 - 10 minutes. If baking in the oven use 375° for 25 - 35 minutes, or until golden.
While pies are still warm, heat wine jelly until it is thin and brush the tops of the pies.
This recipe sponsored by Crisco. All opinions 100% mine.
