Low Sodium Mini Apple Pies

Indulge in the sweet, comforting flavors of fall with these Low Sodium Mini Apple Pies – the perfect treat for those looking to cut back on sodium without sacrificing taste. Featuring a flaky, homemade crust made from unsalted butter and a luxurious apple filling enhanced with warm cinnamon and a hint of lemon, these pies are packed with natural sweetness and spice. Perfectly portioned in a muffin tin, they're an easy, mess-free dessert option for parties, holiday gatherings, or a simple weeknight treat. With a prep time of just 30 minutes and a golden finish thanks to a light egg wash, these mini pies are as beautiful as they are delicious. Serve them warm with a dollop of whipped cream or enjoy on their own for a guilt-free, low sodium indulgence.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Unsalted butter, chilled and diced
• 1 tablespoon Granulated sugar
• 6 tablespoons Cold water
• 4 medium Apples, peeled and chopped
• 0.33 cup Brown sugar
• 1.5 teaspoons Ground cinnamon
• 1 tablespoon Lemon juice
• 1 tablespoon Cornstarch
• 1 large Egg, beaten (for egg wash)

Directions

Step 1

In a large bowl, combine the all-purpose flour and granulated sugar. Add the diced unsalted butter into the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Step 2

Gradually add cold water, one tablespoon at a time, mixing with a fork until the dough begins to come together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 3

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin lightly with non-stick spray or butter.

Step 4

In a separate bowl, toss the peeled and chopped apples with brown sugar, ground cinnamon, lemon juice, and cornstarch until the apples are evenly coated.

Step 5

Roll out the chilled dough on a lightly floured surface to about 1/8-inch thick. Use a round cutter slightly larger than the muffin cups to cut out 12 rounds.

Step 6

Press each dough round gently into the muffin tin cups, ensuring it forms a small crust and comes up the sides. Fill each cup with the apple mixture, packing slightly.

Step 7

If desired, use leftover dough to create small dough strips for lattices or other decorative toppings on the mini pies.

Step 8

Brush the top of each pie with the beaten egg for an attractive golden finish.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and the apples are tender.

Step 10

Allow the mini pies to cool in the tin for about 10 minutes before removing. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1562.6g)

Amount per serving	% Daily Value*
Calories	3552.9

Total Fat 201.4g	0%
Saturated Fat 123.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 702.7mg	0%
Sodium 135.1mg	0%
Total Carbohydrate 412.4g	0%
Dietary Fiber 29.5g	0%
Total Sugars 140.4g
Protein 41.9g	0%

Vitamin D 157.7IU	0%
Calcium 250.4mg	0%
Iron 16.7mg	0%
Potassium 1392.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 4.6%

Carbs: 45.4%