1/12th of recipe (1 mini pie): 103 calories, 3g fat, 196mg sodium, 17.5g carbs, 1g fiber, 6.5g sugars, 1g protein -- PointsPlus® value 3*

No slicing required! These pies are sweet, petite, and ready to eat...

Ingredients:
1 1/2 tbsp. cornstarch
1/4 cup Splenda No Calorie Sweetener (granulated), or HG Alternative
1 tsp. lemon juice
1 tsp. cinnamon
1/8 tsp. salt
2 cups diced Fuji apples
2 cups diced Granny Smith apples
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet
2 sheets (8 crackers) cinnamon graham crackers, crushed

Directions:
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray (butter flavored, if available).

In a large nonstick pot, combine cornstarch with 3/4 cup water, and stir to dissolve. Add Splenda, lemon juice, cinnamon, salt, and both kinds of apples. Stir well.

Set heat to medium. Stirring frequently, cook until apples have slightly softened and mixture is thick and gooey, 6 - 8 minutes.

Stir in butter, and remove from heat.

Roll or stretch out dough into a large rectangle of even thickness, at least 12 inches by 9 inches. Evenly cut dough into 12 squares. Place each square in a muffin cup, and press it into the bottom and up along the sides.

Evenly distribute apple mixture among the dough cups.

Bake until golden brown, 10 - 12 minutes.

Sprinkle with crushed graham crackers, and let slightly cool, about 10 minutes.

Gently remove pies from the pan, and enjoy!

MAKES 12 SERVINGS

HG Alternative: If made with an equal amount of granulated white sugar in place of the Splenda, each mini pie will have 117 calories, 21g carbs, and 10.5g sugars (PointsPlus® value 3*).

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.