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Mini Apple Pies

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Are you ready for this……these mini pies are one point each with Freestyle! ONE POINT EACH!!!!

Part of the reason they are only 1 point each is because they are mini. I used a mini muffin pan for these so they are almost more of a cookie size.

One thing I do recommend is using low fat vanilla ice cream or fat free whipped cream.

I opted to use ice cream. It was so good! I used a melon baller to scoop out the ice cream. I didn’t even use a full scoop, just a sliver.

I used a two inch cookie cutter for the pie crust. I was able to get 27 mini pies with a few scraps leftover.

When I say I used a cookie cutter it was actually a Snoopy glass that had a two inch opening. Basically, it doesn’t matter what you use, just make sure it’s two inches.


Mini Apple Pies

  • Servings: 27
  • Difficulty: average
  • Print

Yield: 27 servings (1 Freestyle Smart Point per pie)


  • 1 Pillsbury Pie Crust
  • 2 granny smith apples, peeled and chopped
  • 1 tablespoon brown sugar
  • 2 tablespoons granulated Splenda
  • 1/2 teaspoon cinnamon
  • Juice from one lemon
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • OPTIONAL: low fat vanilla ice cream or fat free whipped cream. You will need to calculate any additional points for this.


  1. Preheat oven to 350 degrees F.
  2. In a small bowl, mix together apples, brown sugar, Splenda, cinnamon and lemon juice. Cook in a saucepan over medium heat for about 4 minutes
  3. Mix together cornstarch and water. Pour over the apples and cook for 3 additional minutes.
  4. Spray a mini muffin pan with non-stick cooking spray.
  5. Unroll the pre-made crust. Using a 2-inch cookie cutter, cut out 27 circles.
  6. Put the pie crust into the muffin tin. Then fill each crust with the apple mixture.
  7. Bake 16-19 minutes or until the crust is golden.
  8. Remove from oven and let stand for 5 minutes.


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