Who would have thought that the words "low-fat" and "pie" could appear in the same phrase? Franci Cohen, a fitness trainer and nutritionist from Brooklyn, N.Y., says these are, even though they're more likely "lower-fat," since there's no bottom crust.
They're also a great dessert to bring family members together to help assemble – even if those family members are not perfect bakers.
Granny Smith are fine, but a combination with Melrose or Jonagold could add a bit more complexity to the flavor.
Click here for picking orchards and more recipes, and don't forget to try a newer variety for eating out of hand. SweeTango, developed in Minnesota, is like Honeycrisp, only sweeter.
Low-fat Mini Apple Pies
Makes 4 servings
1 sheet pre-made pie-crust
6 Granny Smith apples
¼ cup sugar
1 tablespoon brown sugar
½ teaspoon cinnamon
Cook's notes: You'll need an 8-inch-square baking pan, foil, knife and a melon baller. If you have leftover apple pieces, add them to your oatmeal in the morning, before you cook it.
Preliminaries: Heat oven to 375 degrees.
Cut apples: Cut off the top of four apples and remove the inside with a melon baller, spoon or scooper. Do not puncture the peel.
Prepare filling: With the two additional apples, peel, core and slice thinly. Put slices in a bowl and mix with sugars and cinnamon. Scoop mixture evenly into each of the four hollow apples.
Make topping: Roll out pie crust and slice into ¼-inch strips. Cover the top of the apple in a lattice pattern with pie crust strips.
Bake pies: Place apples in pan and add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20-25 minutes.
Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.
Source: Recipe adapted from personal fitness trainer Franci Cohen of www.francicohen.com .
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