This little pie is the turducken of fruit — juicy chunks of pear stuffed inside an apple. Not only does this make for a super-fun presentation, but it also reduces the saturated fat and refined carbs by replacing the majority of the crust with whole fruit.

I promise, you still get all of the apple pie flavor you love, and the best part is you can hold the whole thing in the palm of your hand. I really can’t tell the difference between biting into this and a slice of Grandma’s apple pie. It’s just another example of how even small changes can make for a healthier option.

Nutritional Information

Serves: 7

Serving Size: 1 mini pie

  • Calories: 222
  • Fiber: 4g
  • Total Fat: 5g
  • Protein: 1g
  • Total Carbohydrate: 45g


  • 1½ tablespoons cornstarch
  • ½ tablespoon ground cinnamon
  • 6 fluid ounces apple juice concentrate, thawed (from a 12 fluid ounce can), divided
  • 1½ cups diced, peeled green apple
  • 1½ cups diced, peeled pear
  • 7 whole green apples
  • 1 ready-made pie crust

How To Make It

  1. Preheat oven to 375°F.
  2. In a small bowl, whisk together cornstarch, cinnamon, and ¼ cup of the apple juice concentrate. Set aside.
  3. To a large saucepan add the diced apples, pears, and remaining apple juice concentrate. Simmer over medium heat until apples and pears are tender.
  4. Add in the cornstarch/cinnamon mixture. Simmer until thickened, then remove pan from heat and set aside.
  5. Cut off the tops of the whole apples and discard. Using a spoon or a melon baller, hollow out the inside of each apple, making sure not to cut through the peel.
  6. Divide the apple/pear mixture evenly between hollowed-out apples (each apple will hold about ⅓- to ½-cup of filling, depending on the size of the apple).
  7. Roll out the pie crust and slice into small strips. Weave several strips (about 20 grams worth) into a lattice pattern. Place one lattice on the top of each apple.
  8. In a small baking dish add ¼ inch of water. Add the apples to the dish and cover with foil.
  9. Bake for 20 minutes, then remove the foil and bake for an additional 15 to 20 minutes or until the whole apples are tender and the crust is golden.

Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring.