*Apple pie filling ingredients:
4 small apples, cored and diced (you can also peel them if you prefer but I don’t)
juice of half a lemon
3 cups of water
1/3 cup of cornstarch
1/3 cup of brown sugar
1 tsp of cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 cup of self-rising flour
3/4 cup non-fat, plain, Greek yogurt
Extra flour to roll out the dough
You will also need a muffin pan with at least 10 spaces, rolling pin and a large whisk.
Toss your chopped apples in lemon juice. In a large nonstick sauce pan add water and whisk in cornstarch until it’s fully incorporated with no lumps. Turn on med-high heat and add brown sugar, cinnamon, nutmeg and salt. Bring to boil and allow to thicken for two minutes. Add the apples and reduce the heat to low-med level and cook the apples until they are tender, approximately 7-8 minutes. When they are cooked, remove from heat and set aside.
While your apples are cooking, you can prepare your dough. In a large mixing bowl, add flour and yogurt. I like to mix the dough using a dough hook in my kitchenaid mixer because it is less sticky but you can also mix it using a wooden spoon.
Spray your muffin pan very well with cooking spray. I also suggest spraying your hand with cooking spray before rolling out your dough, it helps prevent sticking.
Preheat oven to 375 degrees. Take a small of dough, about the size of a ping pong ball and roll it out on a lightly floured surface. It should be rolled to about an 1/8 of an inch thick and its should stick out beyond the sides of the muffin opening.
Repeat until you have rolled out all of the dough, approximately 10 pies.
Scoop a small amount of apple pie filling (approximately 1/4 cup) into each dough circle. until the compartment is full. Fold any extra dough on top of the filling.
Bake mini pies for 17-19 minutes at 375 degrees until the dough is lightly brown on the top.
Each mini pie is 3 points on Weight Watchers Freestyle, based on 10 servings.