No Sugar Added Apple Hand Pies
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 161.9
- Total Fat: 7.9 g
- Cholesterol: 20.6 mg
- Sodium: 103.4 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 2.6 g
- Protein: 1.8 g
View full nutritional breakdown of No Sugar Added Apple Hand Pies calories by ingredient
Introduction
Want the apple pie without the sugar and the filling getting dried out?!!? Hand Pies are the answer! Want the apple pie without the sugar and the filling getting dried out?!!? Hand Pies are the answer!Number of Servings: 12
Ingredients
-
Filling:
7 medium Apples (2-3/4" dia) (approx 3 Apples, fresh with skin per pound)
1 fl oz Lemon Juice
1 tsp Cinnamon, ground
1 tsp Nutmeg, ground
sugar replacement
1 cup (8 fl oz) Water, tap
Crust:
1.5 cup Flour - Gold medal all purpose flour
.5 cup Butter, salted
.25 tsp Salt
Ice Water as needed
The spice and sugar replacement amounts are placeholders only, I use them "to taste", which is generally equivalent to whichever sugar substitute recommends to replace 1 cup of sugar but could be more or less depending on the apples used.
Directions
Crust:
sift salt into the flour to incorporate it well. Then cut butter into the flour until entire mixture is crumbly. Use cold water, add one tablespoon at a time to the mix until loose crumbles start to stick together. Roll into a ball or 12 individual balls to chill 4 hours or overnight.
Filling:
peel and dice apples, add to large pot with cup of water on medium. Cook the apples down until soft, adding lemon juice, spices and sugar replacement to taste about halfway.
you can add water if you need to during the cook down, but if you keep it on medium to low the apples will release water as they cook. If you like filling thicker, you can add a few tablespoons of flour near the end of cooking. *to get rid of raw flour taste you can melt butter and add the flour to that before adding to the apples. take mixture off stove and let completely cool.
Assembly:
take the crusts out of the fridge and roll out ( I like to do individual crusts) in a circle. Add cooled filling and use melted butter brushed around the filling on the edge. fold in half circle and use fork to seal edge. lightly prick top with fork and place on baking sheet. You can brush the tops with butter if you like them nice and brown. Bake at 350 until golden at the edges.
Calories calculated without added flour to filling or extra melted butter during assembly
Serving Size: Makes 12 generous hand pies
Number of Servings: 12
Recipe submitted by SparkPeople user SGRAFT2018.
sift salt into the flour to incorporate it well. Then cut butter into the flour until entire mixture is crumbly. Use cold water, add one tablespoon at a time to the mix until loose crumbles start to stick together. Roll into a ball or 12 individual balls to chill 4 hours or overnight.
Filling:
peel and dice apples, add to large pot with cup of water on medium. Cook the apples down until soft, adding lemon juice, spices and sugar replacement to taste about halfway.
you can add water if you need to during the cook down, but if you keep it on medium to low the apples will release water as they cook. If you like filling thicker, you can add a few tablespoons of flour near the end of cooking. *to get rid of raw flour taste you can melt butter and add the flour to that before adding to the apples. take mixture off stove and let completely cool.
Assembly:
take the crusts out of the fridge and roll out ( I like to do individual crusts) in a circle. Add cooled filling and use melted butter brushed around the filling on the edge. fold in half circle and use fork to seal edge. lightly prick top with fork and place on baking sheet. You can brush the tops with butter if you like them nice and brown. Bake at 350 until golden at the edges.
Calories calculated without added flour to filling or extra melted butter during assembly
Serving Size: Makes 12 generous hand pies
Number of Servings: 12
Recipe submitted by SparkPeople user SGRAFT2018.