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Little apple pies
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Prep Time:
75 minutes
Cook Time:
35 minutes
Total Time:
110 minutes
Make refined sugar-free mini apple pies.
Ingredients:
  • 375.00 ml plain flour
  • 2.00 gm baking powder
  • 80g reduced-fat margarine
  • 50.00 gm Sweetener
  • 1 eggwhite
  • 2 large Granny Smith apples, peeled, cored, diced
  • 42.50 gm sultanas
  • 4.40 gm vanilla extract
Instructions:
  • In a food processor, blend flour, baking powder, margarine, and 1 tablespoon Splenda Granular Sweetener until mixture resembles breadcrumbs. Add eggwhite and 2 1/2 tablespoons chilled water. Process until dough forms. Transfer dough to a floured surface and knead until smooth. Shape into a 2cm-thick round, wrap in greaseproof paper, and refrigerate for 30 minutes.
  • In a saucepan over medium heat, combine apples, sultanas, vanilla, 1/4 cup water, and 1 tablespoon Splenda Granular Sweetener. Cover and bring to a boil. Reduce heat to low and simmer for 8 to 10 minutes until apples are tender. Transfer to a bowl and cool completely.
  • Begin by preheating the oven to 200°C. Then, generously grease six muffin holes with a 1/3-cup capacity each.
  • Roll out pastry to a thin 3mm. Cut out 6 rounds using an 11cm-round cutter and place them in the muffin tin holes. Fill each pastry round with apple mixture.
  • Combine remaining pastry dough into a ball and roll out to 5mm thick. Cut out 6 rounds with a 6.5cm cutter. Place over filling and tuck excess pastry from the base over the tops to enclose the filling. Brush the tops with water and sprinkle with the remaining 1/2 tablespoon Splenda Granular Sweetener. Bake for 25 to 30 minutes until golden. Enjoy with ice-cream if desired.

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