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Apple cranberry mini pies

Makes 12 individual pies Servings
Makes 12 individual pies Servings


  • 10 cinnamon graham cracker sheets (1 1/2 cups crushed )
  • 1/3 cup chopped pecans
  • 1 tablespoon vegetable oil
  • 2 tablespoon milk, fat-free
  • 3 tablespoon medium (4 small) apples, peeled and diced
  • 1 cup cranberries, fresh
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon cinnamon
  • 1/2 cup maple syrup
  • 1/8 cup orange juice
  • 3 tablespoon corn starch
  • 1/4 cup old fashioned oats
  • 1/4 cup all-purpose flour
  • 2 teaspoon vegetable oil
  • 2 teaspoon milk, fat-free
  • 2 teaspoon brown sugar
  • 1/2 teaspoon cinnamon


Baking Directions:


Preheat oven to 350 degrees.

Fill 12 cup muffin tin with muffin liners.

2. To make crust.

Crumble graham crackers and pecans in food processor, add oil and milk and combine until smooth.

Evenly fill muffin tins with 3 tablespoons of crust mixture.

Press crust mixture down evenly into muffin cups.

Bake crust in preheated oven for 5 minutes.

Once cooked remove and let cool while preparing the pie filling and topping.

3. To make filling.

Combine apples, cranberries, orange zest and cinnamon.

In a separate dish, mix cornstarch with orange juice to dissolve.

Pour orange juice mixture and maple syrup over fruit mixture and combine.

Evenly fill pre-cooked crusts with fruit mixture.

  4. To make topping.

Mix together all topping ingredients and then sprinkle over the top of the fruit mixture.

5. Bake mini pies in oven for 25 to 30 minutes.