Apple ‘pie’
You know when you have a great idea and it seems so perfect in your head and then when you actually bring the idea to life it’s nothing like it was in your imagination? That’s what happened when I decided to make individual apple pies.
I contemplated not sharing them but despite their rather rustic appearance, they were really tasty.
Apple ‘pie’
I’m sure you can see where my imagination was going with these. I expected them to hold their perfect shape and sit up nicely on the plate. The result was more of a sweet, cinnamon, mushy apple but on a cold winter’s night, it’s the perfect guilt-free after-dinner treat.
The ingredients
The ingredients for these little delights are nice and simple. I think next time I’d add some crushed walnuts for an extra crunch. Make sure you choose apples that stand up well on their own.
Carving out the apples
Carving out the apples was a little bit tricky. Be very very careful. I started with a little paring knife and gently made an outline in the top of the apples.
The star in the apple
Then I used the melon baller to scoop out the insides. I couldn’t not take a photo of the pretty star in the middle.
Hollowed out apples
After the apples are nicely hollowed out, discard the core but keep the rest of the insides.
Apple, cinnamon and brown sugar
Throw them into a saucepan and add the brown sugar and cinnamon.
Cooking
Heat it all over medium heat, stirring, just until the sugar has dissolved.
Re-filled
Divide the apple pieces between the hollowed out apples. Another option would be to bake little puff-pastry tops and put them on the apples like this and not cook the actual apples. They’d hold their shape nicely and have a good crunch but not that warming feeling like the sloppy cooked version.
Baking time
Make a crisscross pattern across the top of each apple using 6 strips of pastry. I used 8 on the first on and I think it looked a bit too much like a jail cell. The second one looked a bit more friendly. Bake them at 200C fan-forced for 15 minutes or until the pastry turns golden.
Baked apple ‘pies’
Ok so here is where it didn’t really go to plan. In my mind, the apples would emerge from the oven in perfect form with a soft cinnamony center and crunchy pastry topping.
Baked apple ‘pie’
The center was still deliciously sweet and cinnamony even though the form was not quite as I imagined. It’s more of a rustic dessert rather than something Masterchef-worthy.
Apple ‘pie’
I served mine with a big blob of Greek yoghurt. Despite the not-so-perfect appearance, this dessert was really yummy and it’s not at all naughty. Enjoy!
What about you? Do your creations often turn out as you imagined?
Apple ‘pie’
Apple ‘pie’ the low-calorie way
A Claire K Creations original recipe
makes 4 serves, approximately 200 calories per serve (including yoghurt)
- 4 granny smith apples
- 1 sheet low-fat puff pastry
- 2 tbsp brown sugar
- 2 tsp cinnamon
- Milk to brush the pastry
- low-fat Greek yoghurt to serve
Pre-heat the oven to 200C fan-forced.
Line a baking tray with baking paper.
Scoop the insides of the apples out using a melon baller and set them aside but discard the bits of core.
Place removed insides of the apples in a small saucepan and add the brown sugar and cinnamon.
Heat them over medium heat, stirring, just until the sugar dissolves.
Divide the apple mixture between the hollowed out apples.
Cut the pastry into strips 1/2 cm wide. Cut the strips to 7cm long and use 6 on top of each apple to make a crisscross.
Brush each one with a little milk.
Bake the apples for 15 minutes or until the pastry is golden.
Transfer the apples straight to serving plates and serve with a dollop of low-fat Greek yoghurt.
Sweet adventures blog hop
My low calorie apple ‘pie’ is my submission in this month’s Sweet Adventures Blog Hop. If you want to be involved, click on the icon above or head on over to The Kitchen Crusader, this month’s host. Happy hopping!
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I am Claire & I love food. Here you'll find my favourite recipes, tips, tricks, restaurants & plates full of frivolity with the odd crafty post. New inspiration posted daily.
Love it! What a great idea. Even though it didn’t turn out to your expectation, they still look great and I can just imagine them being so soft that although they hold their shape, just, they are almost disintegrating on the plate into a warm, delicious pie filling! NICE
That’s exactly what they’re like Michelle – a plate of warm apple pie filling with some crunchy pastry topping. Yum!
Baked apples like little pies! What a great idea. I think some nuts would be a great addition but the cinnamon with the apples would be delicious. This really is a guilt-free dessert xx
It is nearly totally guilt-free yes! Although I think a scoop of ice cream would be nice too.
YUM this looks amazing i will have to give that a go THANX !
No probs sis. You’d like it!
Brilliant! What a great way to use the whole apple, and these would make perfect individual desserts at a dinner party. Love your work Claire!
Thanks Kirsty. I pictured them as dinner party food before they lost their shape but I think even in their rustic form they’d be good for a dinner party.
They may not have turned out the way you envisaged, but I think if you’d told us that’s exactly what they were supposed to look like we would have believed you
That’s also a really pretty way of minimising the pastry (and therefore calories) – well done!
As for how my creations turn out, well, let’s just say that I have a rampant imagination and insufficient skill with which to execute it…
Haha I did think about that after I posted. Should have kept my mouth shut! Don’t worry I am the same – big imagination but need to work on my execution.
This looks really good in spite of the collapse. Give me apples and cinnamon and sugar and I’ll keep quiet all day long.
Me too Maureen. It’s one of my favourite combos.
Awesome, Claire!
Thanks Lizzy!
Great idea to use the whole apple, I think that is fabulous
I like that you use yoghurt to serve, we tend to do that alot at our plcae too since I started making it.
Homemade is the best isn’t it?!
Claire, your apple pie looks quite yummy to me – anything apple-y and warm is wonderful in my book. I think it’s really fun looking too! I sometimes have a whole week of things not turning out the way I imagine them to!
Thanks Chris! Yes the flavour combo is hard to beat.
What a great idea Claire! I’m sorry they didn’t turn out quite the way you had hoped. It’s frustrating when that happens but ultimately taste is what matters
What a clever idea, Claire. And the presentation is also quite nice, regardless of what you say! As an alternative, you could use a wide cake decorating tool tip and pipe some florets onto the plate instead of the “blob”! Drizzle with some caramel sauce for an upscale effect.
Ooh that sounds very fancy Eva I love it! Will have to remember the piping trick for next time.
I love these! How delicious.
Love it
much healthier!!! I’ve seen similar on Pinterest and always wanted to try. They look great Claire 
thanks for joining the hop!
What a clever idea! I’ve never really liked the pastry of apple pie so this is perfect
What a great idea, perfect for me as I’ve never really been a fan of pie crust anyway! Like twice baked potatoes but with apples, love it! Some apples will stand up better than others – just an excuse to keep making them I would imaging – heehee
Good on you for trying something completely different, and I actually think they look tasty!
I like the idea of more fruit, less pastry
Very healthy.
Claire, I love the originality of this recipe. Why just copy something from MasterChef when you can create something new?
Love it.
Love the idea, a twist on baked apples which I love.
That is such a cute idea! Reminds me of ‘apple baklava’, where you stuff a cored apple with nuts, butter, sugar and spices before baking. Heaven!ly!
Wow, I love the idea! Will have to try
These look yummy – might have to try them! I’m generally all about high calorie desserts to be honest, but I’m sure neither Husband nor I need them every time, so it’d be nice to find a really nice dessert without the guilt factor!
I wonder if one of the red “eating” apple varieties would have kept its shape better? Granny Smiths are my favourite flavour-wise, but they do tend to go squishy when cooked…
Good thinking! Red apples do tend to stay crunchy for longer. I will have to experiment.
I love this idea cause I love baked apples. It was a god idea and Im glad you posted it.