The smell of warm baked apple pie fills your home and you can’t help but smile! If the thought pops in your mind soon after of, “Yes, it smells so good and is so nostalgic, but I won’t eat it now because I’m trying to maintain my figure” … you can now get rid of that! My Apple Pie Baked Apples are a creative, healthy, yet still delicious spin on the standard apple pie. They are lower in calories, sugar and fat! So now you have your pie and eat it, too!
Typically when I write my recipes I will just list a generic whey, casein or blended protein in the ingredients. However, every once in a while I come across a protein that I just can’t help but mention and Jamie Eason’s signature protein line has led me to do just that! Enjoy!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
APPLE PIE BAKED APPLES
2/3 c. oat flour
2 TB Jamie Eason vanilla 100% Whey Protein Shake, or vanilla protein of choice
1/4 tsp. salt
2 TB + 1 tsp. coconut oil (not liquid)
1 TB nonfat Greek yogurt
3-4 TB ice water
4 medium Granny Smith apples
1/2 tsp. lemon juice
1/4 cup Jamie Eason vanilla 100% Whey Protein Shake, or vanilla protein of choice
1/4 tsp. pumpkin pie spice
1/2 tsp. cinnamon
2 TB granulated stevia (or your preferred sweetener)
How to Prepare
1. Preheat oven to 375 degrees F.
2. PREPARE CRUST: Put oat flour, protein powder, and salt into a mixing bowl and stir to combine. Add coconut oil and mix with a fork (breaking down coconut oil into dry mixture as needed) until mixture resembles coarse meal, making sure there are no large chunks of coconut oil.
3. Add yogurt and then ice water a tablespoon at a time, and continue to mix with a fork, just until dough begins to come together (don’t overmix).
4. Turn dough out onto a cutting board or a smooth surface and form into a flattened round with the palm of your hand. Wrap tightly with plastic wrap and refrigerate at least an hour (or overnight), while you prepare the apples.
5. Wash apples and cut the tops of three of them (do not peel). Use a knife and carefully hollow out the core and some of the apple to form your apple shell.
6. Place apples in a small glass baking dish so that they are close together and stand upright.
7. Peel, core and dice the other apple and place in a mixing bowl. Add lemon juice, protein powder, pumpkin pie spice, cinnamon, and stevia to the apples and mix well
8. Divide and spoon apple mixture evenly into your apple shells. Lightly pack and fill to the top (you will have a slight overfill).
9. Remove the pie crust from the refrigerator and roll out nice and thin onto a lightly floured surface. Cut strips about 4 in. long by 1/2 in. wide.
10. Place 6 strips of the pie crust onto each apple in a lattice pattern (you will most likely have extra crust leftover).
11. Bake apple pies 30-40 minutes until crust is golden brown and the apple is nice and soft when pierced with a fork.
12. Carefully remove apple pies and allow to cool 10 minutes before moving out of the dish. Enjoy!
OPTIONS: Top with sugar-free caramel sauce and/or extra cinnamon and stevia for added sweetness.
Per baked apple (recipe makes 3): 340 calories, 15 grams protein, 45 grams carbohydrates (8.5 grams fiber), 11 grams fat
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.