Low Sodium Mini Fruit Pies

Satisfy your sweet tooth without compromising on health with these irresistible Low Sodium Mini Fruit Pies! Crafted with a wholesome whole wheat crust and naturally sweetened with a medley of fresh strawberries, blueberries, and peaches, these petite treats are perfect for snacking or dessert. A touch of honey and a dash of cinnamon elevate the fruit filling, while the absence of added salt keeps them heart-friendly and guilt-free. Baked to golden perfection in muffin tins, these pies are as convenient as they are delicious, making them ideal for portion control and easy serving. Whether enjoyed warm or at room temperature, these fruit-packed delights will be a hit with kids and adults alike! Perfect for those seeking low-sodium desserts, they’re a flavorful way to indulge in homemade goodness.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2 cups Whole wheat flour
• 0.5 cup Cold unsalted butter
• 6 tablespoons Ice cold water
• 1 cup Fresh strawberries
• 1 cup Fresh blueberries
• 1 cup Fresh peaches
• 2 tablespoons Honey
• 1 tablespoon Cornstarch
• 1 tablespoon Fresh lemon juice
• 0.5 teaspoon Ground cinnamon
• 1 Egg
• 1 tablespoon Water for egg wash

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large mixing bowl, combine 2 cups of whole wheat flour and 0.5 cup of cold unsalted butter cut into small cubes. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Step 3

Gradually add 6 tablespoons of ice cold water to the flour mixture, one tablespoon at a time, mixing gently with a fork until the dough starts to come together.

Step 4

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes to chill.

Step 5

In the meantime, prepare the fruit filling. Hull and slice 1 cup of strawberries, pit and chop 1 cup of peaches, and combine with 1 cup of washed blueberries in a medium bowl.

Step 6

Add 2 tablespoons of honey, 1 tablespoon of cornstarch, 1 tablespoon of fresh lemon juice, and 0.5 teaspoon of ground cinnamon to the bowl of fruit. Mix until the fruit is well coated.

Step 7

Remove the dough from the refrigerator. Roll it out on a floured surface to about 1/8 inch thick.

Step 8

Using a round cookie cutter or a glass (about 4 inches in diameter), cut out circles from the dough. Reroll scraps if necessary until you have 12 circles.

Step 9

Place each dough circle into a muffin tin, pressing gently to fit.

Step 10

Distribute the fruit filling evenly among the dough-lined muffin cups.

Step 11

In a small bowl, whisk together 1 egg and 1 tablespoon of water to create an egg wash. Brush the edges of each mini pie with the egg wash.

Step 12

Bake in preheated oven for 20 to 25 minutes, or until the crust is golden brown and the fruit filling is bubbling.

Step 13

Allow the mini pies to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Step 14

Serve warm or at room temperature, and enjoy your delicious low sodium mini fruit pies!

Nutrition Facts

Serving size	(1117.7g)

Amount per serving	% Daily Value*
Calories	2142.8

Total Fat 109.1g	0%
Saturated Fat 63.5g	0%
Polyunsaturated Fat 1.7g
Cholesterol 454.3mg	0%
Sodium 132.2mg	0%
Total Carbohydrate 275.0g	0%
Dietary Fiber 40.2g	0%
Total Sugars 78.6g
Protein 43.4g	0%

Vitamin D 106.3IU	0%
Calcium 192.4mg	0%
Iron 12.0mg	0%
Potassium 1889.7mg	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: 43.5%

Protein: 7.7%

Carbs: 48.8%