Here is a way to offer your kids Hostess apple pies for an after-school snack while avoiding the preservative laden, non-nutritious offerings of the grocery aisles. Make them from scratch and kids of all ages will be over-the-moon with excitement when the
Here is a way to offer your kids Hostess apple pies for an after-school snack while avoiding the preservative laden, non-nutritious offerings of the grocery aisles. Make them from scratch and kids of all ages will be over-the-moon with excitement when they taste this homemade Hostess apple pies filled full of fresh, green apples, sprinkled with cinnamon, and wrapped in a flaky whole wheat pie crust.Of the Hostess snack variety, the Holy Grail of all offerings is the Hostess Apple Pie. But even as a child, my mother made it very clear that these were supposed to be one-time treats. “Just look at the fat content!” she would declare, purchasing them only for very, very, very special occasions.
She was right. Hostess Apple Pies are loaded with 480 calories and 22 grams of total fat. Worse yet, they serve up 9 grams of saturated fat—a whopping 45% of the daily recommended value, based on a 2,000 calorie diet. From a health perspective they are downright sinister. From a kid's perspective, they are heaven in a moon-shaped hunk of crust.
Sure, there is butter and a bit of sugar in the recipe you make from home (it is, after all a PIE, not a meal replacement), but when compared side-by-side to the store-bought version you’ll be amazed at how many complex sounding ingredients you simply don’t need to eat. Whole wheat flour, apples, butter, sugar, cream. That’s all you really need to make these incredibly rich tasting, satisfying treats. You won’t believe how simple they are to make at home. You won’t believe how delicious.
Healthy Homemade Hostess Apple Pies
Whole wheat pie crust:
- 1 cup whole wheat flour
- 1/2 cup white flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter, sliced
- 4-5 tablespoons cold milk
- 2 green apples, diced
- 1 tablespoon butter
- 1 teaspoon lemon juice
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 3 tablespoons cornstarch
- 2 cups powdered sugar
- 2-4 tablespoons heavy whipping cream
- 1 teaspoon pure vanilla
To make the crust:
- In large bowl, stir together flours, sugar, and salt.
- Cut in slices of butter using a pastry cutter (or fork) until the largest pieces resemble peas. It’s important that you don’t touch the crust with your bare hands, no matter how tempting that mixing option might be. You want the butter to stay as cold as possible and your hands will warm it up and make the crust less flaky.
- Pour the milk over the mixture, one tablespoon at a time, just until moistened enough to hold the dough together. Use a fork to stir the dough after you’ve added each tablespoon of milk.
- Quickly form the crust into a ball.
- Refrigerate until ready to use.
To make the pies:
- Preheat oven to 400 degrees F.
- In a saucepan, melt butter over medium-high heat.
- Add apples and cook until soft, about 6-8 minutes.
- Add lemon juice, sugar, vanilla, cinnamon, and cornstarch to the mixture. Stir together over medium-high heat until thickened, about 4-5 minutes. Remove from heat and allow to cool.
- Roll pie crust to 1/4" thick, cut into small circles that are approximately 4-5" in diameter.
- Place a small dollop of the cooled apple mixture onto the center of each circle of crust. Pull the edges of the crust up—taco style—gently pinching the two sides together.
- Lay the pie onto its side and use the tines of a fork to seal the edges.
- Place on a baking sheet. Bake for 12-15 minutes, or until the edges of the pie begin to brown slightly.
- Remove and cool until warm to the touch.
- Whisk together all glaze ingredients until smooth.
- Dip warm pies into the glaze until fully coated.
- Transfer to a wire cooling rack and allow to cool completely before serving.