I love apple pie, especially for Thanksgiving. And if this isn’t your first time here, you know I also love sticking anything and everything in egg roll wrappers. So this year I’m combining the two. These cute apple hand pies have a crisp egg roll crust, they’re honey sweetened, and have a handful of jazzy dried cranberries thrown in just for the holiday. I think these are going to go down as the tastiest apple pie I’ve ever made, and I love that they’re low fat and a lot easier than messing around with pie crust. And more fun!
The old-school apple pie baking wisdom is only use Granny Smith apples, but I’m partial to sweeter, softer varieties like Fuji, Pink Lady Empire and McIntosh because they make everything taste like apple cider, and I love apple cider. When I was a kid we lived near a McIntosh apple farm that made the best cider, and this was in the late 70’s and early 80’s when folks were reckless and drank it unpasteurized. It was so thick and sweet, and tasted more like apples than apples if that makes sense.
So use any apples you like, except probably not Red Delicious. I don’t know, you can find good ones but I think they’re often a little shy on flavor. I got these McIntosh and I think Fuji apples from Charlie the Produce Guy, who I’ve mentioned before and who sells me stuff at prices so good I can’t resist. I know everyone can’t have Charlie the Produce Guy, but seriously, stake out a farmer’s market even if you have to travel a bit to get to it. Buying fresh fruit and veg for next to nothing is seriously wonderful.
Here’s the filling. I love seeing the red cranberries nestled in among the apples and that sweet honey sauce. Honey is now my favorite apple pie filling ingredient next to the actual apples. And look at all the cinnamon and spice sticking to the spoon! The filling was so good I considered scrapping the pies and just serving it as sundaes on my honeyed frozen Greek yogurt. If you’re pressed for time or just in the mood for a killer sundae, that’s the way to go.
I got the pies extra golden brown with a little egg white wash. They looked so good I almost skipped the cinnamon and powdered sugar…
…but I didn’t. What the heck, it’s Thanksgiving!
I’m not the type of girl who can roll with just plain old apple pie. I need some ice cream on there. So I made some with fat free Greek yogurt, a splash of almond milk, vanilla and more honey! It comes together fast, it’s super rich and creamy and the honey on honey flavor – so nice! Here’s the recipe if you want to check it out.
There’s only so long I can be around dessert this good and not dig in. I can’t wait to make these for everyone!
Eat Healthy Eat Happy
20 minPrep Time
30 minCook Time
50 minTotal Time
- 3 large apples - any combination of tart/sweet apples like Fuji, Honeycrisp, McIntosh, Empire, Granny Smith etc. works. Avoid Red Delicious if you can.
- 1/4 c honey
- 1/2 tsp vanilla
- 2 tsp cornstarch
- 1 1/2 tsp cinnamon
- 1/2 tsp apple pie spice or 1/8 tsp nutmeg, 1/8 tsp clove, 1/8 tsp ground ginger, 1/8 tsp cinnamon
- 1/8 tsp salt
- 1/2 c cold water
- 1/3 c dried cranberries
- 12 egg roll wrappers
- 1 egg white
- Powdered sugar and cinnamon for dusting over, optional
- Peel, quarter, core and slice the apples. Slice thicker if you like some apple bite in your pie, thinner if you like the apples mushy (mmm.)
- Combine the honey, vanilla, cornstarch, cinnamon, spice, salt and cold water in a medium saucepan. Whisk until the honey is completely dissolved. Add the apples and cook on medium-high heat for 5-7 minutes, until the apples are tender. Stir frequently. Reduce the heat to low and add the cranberries; cook for 2-3 minutes longer. Remove from heat and let cool.
- Heat the oven to 375 and have a large cookie sheet, the egg roll wrappers, some water and a pastry brush ready. Wrap the filling samosa style (here's a step-by-step with pictures) , but use two wrappers stacked on top of each other instead of one and use a 1/4 cup measure to portion out the filling onto the wrappers. If you use an ice cream scoop like I did in the guide, you're gonna have a bad time.
- Arrange the filled pies on the cookie sheet and bake for 6-7 minutes, then flip them over and bake another 6-7 minutes. Beat the egg white, brush over one side of the pies and bake 2-3 minutes longer. Flip and repeat on the other side. Serve hot or reheat for 5-6 minutes in a 350 oven. Dust with powdered sugar and cinnamon before serving if you like.
Inspired by Hungry Girl's Awesome Apple Pie-lets
Per serving, about 202g: 225 calories (5 calories from fat); 0.6g fat (1%)(0g trans); 7mg cholesterol (2%); 335mg sodium (14%); 52.4g carbohydrates (17%); 4.0g fiber (16%); 5.6g protein; Vitamin A 1%; Calcium 3%; Vitamin C 10%; Iron 8%; Potassium 4%