Over the weekend, we had family friends visiting with us, and we went Apple Picking at Fishkill Farms. I realize we pushed our fall activities to the very last weekend, and it was so worth it. While the weather felt a little crisper, the bees weren’t around and the crowds were smaller. We had a great time, and picked a bunch of pink lady apples.
So, what do you do when you have a bunch of apples?
Make apple pie, of course.
We didn’t make an entire pie; we made small little bite sized apple pies which are GREAT for parties, but they also serve as buffer foods for my clients working on fat loss during the holiday seasons.
So many people I know struggle with holiday eating because they feel like they have to white knuckle their diets and exercise routine in order to have success in fat loss. They either dread going to parties fearing there’s nothing there to eat, or dread it feeling like they can’t be successful and then “wait until the New Year”
It doesn’t have to be an “either…or,” it can be both. It’s 100% possible to lose weight without AND still enjoy the holidays. The trick is finding the foods you enjoy that you can have just one or just a bite instead of pushing to the limits of stuffed-ness. I’m going to talk more about this in an upcoming masterclass, Thursday, November 15th at 8pm. I’m going to teach you the EXACT steps you can instantly implement to help manage fitness goals and the holidays.
So, these small apple pies are a perfect treat to enjoy without feeling like you have to eat an entire slice of pie. Let me know if you try it!
Ingredients: (Makes 12-14)
1 Pie Crust (either from scratch or from the store we used the store.)
2 Large Apples
1/4 cup unsalted butter
1/4 tsp salt
1/4 cup brown sugar
1/4 tsp nutmeg
1 tsp cinnamon
2 tbsp flour
1 1/14 cup powdered sugar
1 egg white
2 tbsp milk
Pre-heat the oven to 425 degrees. Peel, core, and dice up the apples while you bring the pie crusts to room temperature. Line a baking sheet with parchment paper (or tinfoil is fine…)
In a large skillet, melt the butter over medium heat (don’t let the butter brown.) Add in the apples, nutmeg, cinnamon, salt, brown sugar, and cinnamon. Heat until the apples are soft (5-10 minutes) stir occasionally.
Let the apples cook, while you roll out the pie crusts. Use a biscuit cutter, large circle cookie cutter, or in our case, a plastic cup to create little circle pie crusts. Discard the extras.
Once the apples are soft stir in the flour. Let the flour cook out for an additional minute while stirring. The flour will help thicken up the batter so the inside doesn’t ooze out while baking.
Use 1 Tbsp of the batter and put into the center of each pie crust, fold in half and pinch the edges. Use a fork to poke the top of the pie to prevent the inside from exploding.
Beat the egg white and brush it over the tops of each pie, and bake for 15-20 minutes until lightly browned.
While pies are baking, whisk together the glaze: powdered sugar and milk. Once pies are out of the oven drizzle the glaze over the pies while hot and allow the glaze to set for about 10 minutes, and then enjoy.
If you want to join us for the free masterclass next week, register for your time here: https://bsimpsonfitness.lpages.co/holiday-eating/