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.
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 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 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.
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.
After the apples are nicely hollowed out, discard the core but keep the rest of the insides.
Throw them into a saucepan and add the brown sugar and cinnamon.
Heat it all over medium heat, stirring, just until the sugar has dissolved.
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.
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.
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.
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.
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’ 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.
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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