Why You’ll Love This Healthy Apple Pie Bites
- They’re incredibly easy and fast. Forget about pie crust anxiety; this dough is forgiving and doesn’t require any special equipment or rolling skills. You can go from ingredients to warm, fragrant bites in under an hour.
- Perfect portion control. Each bite is a self-contained little treat, so you can enjoy just one (or three) without the temptation of a whole pie sitting on the counter. They’re ideal for packing in lunches or satisfying a sweet craving mindfully.
- Packed with real, simple ingredients. We’re using whole wheat flour, a touch of maple syrup or honey, and plenty of fresh apples. You’ll recognize every ingredient that goes into them, which is always a win.
- They fill your home with the best aroma. Seriously, the combination of baking apples, cinnamon, and a buttery crust is better than any scented candle. It’s an experience in itself.
Ingredients & Tools
- 2 medium apples (like Honeycrisp or Granny Smith), peeled and finely diced
- 1 tbsp fresh lemon juice
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp pure maple syrup or honey
- 1 tsp vanilla extract
- 1 cup whole wheat pastry flour (or all-purpose flour)
- ½ cup almond flour
- ¼ tsp sea salt
- ¼ cup coconut oil, solid but scoopable
- 3-4 tbsp cold water
- 1 egg, lightly beaten (or milk of choice, for brushing)
- A sprinkle of coarse sugar (optional, for topping)
Tools: A medium mixing bowl, a small bowl, a baking sheet, parchment paper, a fork or pastry cutter.
The magic here is in the simplicity. Using almond flour along with whole wheat gives the crust a lovely, tender texture and a nutty flavor that pairs beautifully with the apples. And don’t skip the lemon juice with the apples—it’s not just for flavor; it keeps them from turning brown while you work.
Serves: 12 bites | Prep Time: 20 minutes | Cook Time: 18-20 minutes | Total Time: about 40 minutes
Before You Start: Tips & Ingredient Notes
- Apple choices matter. A firmer apple like Granny Smith will hold its shape and give a tangy contrast, while a sweeter apple like Honeycrisp will become softer and jammy. You really can’t go wrong, but the texture will vary slightly.
- Keep that coconut oil cold. The key to a flaky, non-greasy crust is having your fat be solid when it mixes with the flour. If your kitchen is warm, pop the measured coconut oil in the fridge for 10 minutes before you start.
- Don’t overwork the dough. This isn’t a kneaded bread dough. You just want to mix until it comes together. Over-mixing will make the crust tough instead of tender and crumbly.
- Why the egg wash? Brushing the tops with a beaten egg (or milk) is optional, but it gives the bites a beautiful golden-brown, glossy finish. The optional coarse sugar on top adds a delightful little crunch.
How to Make Healthy Apple Pie Bites
Step 1: First, let’s get the apple filling ready. In your medium bowl, toss the finely diced apples with the lemon juice right away—this prevents browning. Then, sprinkle in the cinnamon, nutmeg, maple syrup, and vanilla. Stir it all together until the apples are evenly coated. You’ll notice the aroma is already fantastic. Set this aside while you make the dough; this gives the apples a minute to release some of their natural juices.
Step 2: Now, for the crust. In another bowl, whisk together the whole wheat pastry flour, almond flour, and salt. Add the solid coconut oil. Using a fork, a pastry cutter, or even your fingertips, work the oil into the flour mixture until it resembles coarse crumbs. You want some pea-sized pieces of fat remaining—this is what creates flakiness!
Step 3: Here’s where you bring it together. Add the cold water, one tablespoon at a time, mixing gently with the fork. Stop adding water when the dough just holds together when you pinch it. It might seem a bit crumbly, but that’s okay. Use your hands to gently press the dough into a ball. If it’s too dry, add one more tablespoon of water.
Step 4: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, press or roll the dough into a rough rectangle, about ¼-inch thick. Don’t worry about perfection! Using a knife or a pizza cutter, slice the dough into roughly 12 equal squares. They don’t have to be perfect—rustic is charming.
Step 5: Time to assemble! Place a small spoonful of the apple mixture (about a heaping teaspoon) into the center of each dough square. Gently bring the opposite corners of the dough up and over the filling, pinching the seams together to seal. It’s okay if some apple peeks out. Place each sealed bite seam-side down on your prepared baking sheet.
Step 6: For that beautiful finish, lightly brush the top of each bite with the beaten egg or milk. This is also the time to sprinkle on a little coarse sugar if you’re using it. Pop the baking sheet into the preheated oven and bake for 18-20 minutes, or until the crust is golden brown and you can see the apple filling bubbling slightly.
Step 7: The hardest part: waiting. Let the bites cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. They will be molten-lava hot inside straight from the oven. This resting time allows the filling to set slightly, making them much easier to eat and allowing the flavors to settle.
Serving Suggestions
Complementary Dishes
- A scoop of vanilla bean Greek yogurt — The cool, tangy creaminess is a perfect contrast to the warm, spiced bites. It feels indulgent but stays light.
- A simple green salad with a sharp vinaigrette — For a lovely lunch or light dinner, the freshness of the salad balances the sweetness of the apples beautifully.
Drinks
- A hot mug of chai tea — The spices in the chai echo the cinnamon and nutmeg in the bites, creating a wonderfully cohesive and cozy experience.
- A glass of cold oat milk — Its creamy, slightly sweet nature makes it a fantastic dairy-free pairing that complements without overpowering.
Something Sweet
- A small square of dark chocolate — The bitterness of dark chocolate provides a sophisticated counterpoint to the sweet apples. It’s a simple yet elegant way to end a meal.
- A drizzle of warm, salted caramel sauce — For a more decadent treat, a little goes a long way. The salt cuts through the sweetness and takes it to dessert-heaven level.
Top Mistakes to Avoid
- Mistake: Using warm/melted coconut oil. This is the biggest culprit for a greasy, tough crust. The fat needs to be solid to create little pockets of steam during baking, which is what gives you that desirable flaky texture.
- Mistake: Overfilling the bites. It’s tempting to pack in as much apple as possible, but if you overfill, the bites are likely to burst open during baking. A heaping teaspoon is perfect—trust the process!
- Mistake: Skipping the cooling time. I know, it’s hard to wait. But the apple filling is essentially molten sugar straight out of the oven. Giving them 10 minutes to rest allows the pectin in the apples to thicken the juices, so you get a perfect bite instead of a scalding one.
- Mistake: Rolling the dough too thin. If the dough is paper-thin, it might tear when you try to seal the filling inside. A sturdy ¼-inch thickness is your friend here.
Expert Tips
- Tip: Grate your apple for a different texture. If you prefer a more uniform, softer filling without chunks, try grating the apple on the large holes of a box grater. It will cook down into a almost jam-like consistency inside the bites.
- Tip: Make them ahead for easy mornings. These bites freeze beautifully after baking and cooling. Just pop them in a freezer bag and reheat in a toaster oven or a 350°F oven for 10 minutes for a quick, warm breakfast or snack.
- Tip: Add a surprise ingredient. Stir a tablespoon of finely chopped crystallized ginger or a handful of raisins into the apple mixture for an extra layer of flavor and texture. It’s a fun way to mix things up!
- Tip: No pastry cutter? No problem. You can use two knives in a scissor motion, or even just quickly pulse the flour and cold coconut oil in a food processor until crumbly. The goal is the same: incorporate without melting.
FAQs
Can I make these gluten-free?
Absolutely! You can easily substitute a 1:1 gluten-free baking flour blend for the whole wheat pastry flour. The almond flour already adds structure, so the swap works really well. Just ensure your blend contains a binder like xanthan gum. The texture might be slightly more crumbly, but just as delicious.
How should I store these, and how long do they last?
Once completely cool, store the bites in an airtight container at room temperature for up to 2 days. For longer storage, I recommend keeping them in the fridge for up to 5 days. They can be eaten cold, but I love reheating them for a few minutes in a toaster oven to bring back that fresh-from-the-oven warmth and crispness.
My dough is too crumbly and won’t hold together. What do I do?
This usually means it needs a tiny bit more moisture. Add another tablespoon of cold water and gently mix it in. Sometimes, flours can vary in how much liquid they absorb. The dough should hold together when pressed, but it shouldn’t feel sticky or wet.
Can I use butter instead of coconut oil?
Yes, you can! Use an equal amount of cold, cubed unsalted butter. The method is exactly the same—cut the cold butter into the flour until crumbly. Butter will give you a more classic, rich pie crust flavor.
Can I make a bigger batch and freeze the unbaked bites?
You can! Assemble the bites completely, place them on a parchment-lined tray, and freeze until solid. Then, transfer the frozen bites to a freezer bag. When you’re ready to bake, you can bake them straight from frozen—just add 3-5 minutes to the baking time. It’s a fantastic way to have ready-to-bake treats on hand.
