Apple Pie a Deux
In the spirit of the Thanksgiving season, I decided to revamp a Hungry Girl Apple Pie recipe into something that's miniature and gluten free. I don't know about you but I normally don't have 8 people around to eat a huge pie so this a convenient and easy alternative.The Personal Apple Pie recipe is a little longer than my usual recipe but its worth a little extra time for this gooey apple delight.
Personal Apple Pies
1 cup corn Chex
1/4 cup cinnamon Chex
2 tsp. Truvia
1/2 tsp. cinnamon
2 tbsp. Promise butter spread
2 tsp water
1 large Granny Smith apple
1/3 cup cold water
1 tbsp. brown sugar
1.5 tsp. cornstarch
1/2 tsp. lemon juice
3/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. vanilla
dash of salt
Fat Free Reddi -Whip, for topping
1. Preheat oven to 350 degrees. Spray 2 mini pie dishes with nonstick spray (if you are using dark coated pans turn down oven 25 degrees) and set aside.
2. To make the crust, place corn Chex and cinnamon Chex in a small food processor or blender. Grind to a breadcrumb-like consistency. Transfer to a small bowl.
3. Add Truvia and cinnamon and mix well. Set aside
4. In a small dish, combine Promise with water. Microwave 10-15 seconds or until butter melts. Whisk until mixture is smooth and evenly incorporated.
5. Pour butter mixture into cereal mixture and stir until thoroughly combined and a dough begins to form.
6. Use your spoon to mark dough into two even sections (use one section for each pie dish).
7. Take a small piece from one portion of dough and press onto bottom of pie plate with your hands so it forms a thin layer. Grab another small piece and press along side of pie plate. Continue adding small sections of dough until, pressing them into place, until you've covered the entire pie dish. Use your fingers to even out dough. Repeat entire procedure with second pie plate.
8. Bake crust in the oven for 7-8 minutes, or until crust begins to pull away slightly from pie plate. Set aside to cool.
9. Raise oven temperature to 375 degrees.
10. Peel, core, and thinly slice apple.
11. In a medium nonstick pot, combine all filling ingredients except apples and Reddi-Whip (don't turn on stove yet). Add 1/3 cup cold water and mix until ingredients have dissolved.
12. Stir in apples and bring to medium high heat. Cook, stirring frequently, until liquid has thickened (don't worry, it will thicken!) and apples have softened, 12-15 minutes.
13. Carefully spoon apples into prepared pie crusts. Bake in the oven until apples are very tender, 24-26 minutes.
14. Serve directly in pie dishes garnished with a dollop of Reddi-Whip.