Go Back

Skinny Apple Pie Won Tons

Servings 20 mini pies or 40 turnovers or a combo of 12 mini pies and 16 turnovers


For the apple filling:

  • 4 cups diced apples
  • 3 Tablespoons brown sugar
  • 1 Tablespoon all purpose flour
  • 1 Tablespoon fresh lemon juice
  • 1/2 teaspoon apple pie spice or cinnamon
  • 1/2 cup water

For the crumb topping (only for the pie cups):

  • 1 Tablespoon melted butter
  • 3 Tablespoons all purpose flour
  • 1 Tablespoon brown sugar
  • cinnamon for sprinkling on top

For pie cup assembly only:

  • 2 Tablespoons melted butter

For cinnamon sugar topping:

  • 2 Tablespoons sugar
  • 1/2 teaspoon cinnamon
  • Confectioner's sugar for sprinkling mini turnovers


  1. Preheat oven to 350 degrees F. For apple pie cups, spray mini muffin pans with cooking spray. For mini turnovers, spray baking sheets with cooking spray.
  2. Make apple pie filling. Combine all ingredients for the filling (apples through water) in a sauce pan.
  3. Cook over medium heat until bubbly and thickened. Remove from heat and place in a heat safe bowl to continue cooling. Set aside.
  4. Mix the 2 Tablespoons of sugar and 1/2 teaspoon of cinnamon together in a small bowl and set aside.
  5. For the apple pie cups:
  6. Make the crumb topping by stirring the melted butter, flour, brown sugar until it comes together and starts to form small crumbs. I also added a pinch of salt because I used unsalted butter. This is not necessary if your butter is salted.
  7. Brush each wrapper very lightly with melted butter. If you over butter, you'll end up with soggy bottoms. Sprinkle with cinnamon sugar mixture.
  8. Place the wrapper gently into the prepared mini muffin cup. I found it was easiest to do this if I pleated the edges while I was placing it in the cup. Just be careful not to tear the wrapper.
  9. Bake the unfilled wrappers for about 5-7 minutes or until the edges are beginning to brown and butter is bubbly in the cup. Don't worry if a bit of melted butter collects in the bottom of the cups.
  10. Remove from oven and fill each cup with about a Tablespoon of apple filling. Top with 1/2 teaspoon of crumb topping. Sprinkle topping lightly with cinnamon. Bake for an additional 10-12 minutes until filling is bubbly and crumb topping is lightly golden. I tried to leave them in as long as possible without having the wrappers burn.
  11. Allow to cool in the pan for about 5-10 minutes, then remove to a rack to finish cooling. Serve slightly warm or cool. They're good both ways.
  12. For the mini turnovers:
  13. Place a wonton wrapper so that the corners are facing up/down and left/right in a diamond shape. Place a teaspoon of filling in the center of the wrapper.
  14. Wet the upper left and right edges of the wrapper with a little bit of water. I did this by dipping my finger in a small bowl of water and "painting" it lightly on the edges.
  15. Bring the bottom corner up to meet the top corner and press firmly to seal.
  16. Place turnovers on prepared baking sheet, give them a light spray with cooking spray, then sprinkle with cinnamon sugar.
  17. Bake at 350 degrees F. about 10-15 minutes or until golden on the edges.
  18. Let cool for a few minutes then generously sprinkle with confectioner's sugar.

Recipe Notes

*Both are best eaten the day they are made. The skins will lose their crispness on day 2 but can be reheated in a 350 degree oven or toaster oven to crisp them back up.

*Either salted or unsalted butter is fine. If you use unsalted butter in any part of this recipe, add a pinch of salt to it.

*I used Granny Smith Apples. If you use a sweeter apple, you could use less sugar in the filling. Just start with less, taste, and add more until you've achieved the sweetness level you like.

*I originally brushed the mini turnovers with melted butter, but they baked up too greasy. The cooking spray allows you to lightly oil them and helps the cinnamon sugar topping adhere. You could also try the cooking spray technique with the cups, although I didn't test it out. I did want the flavor of buttery cinnamon sugar to come through on the crust.

*This recipe makes about 20 cups OR 40 turnovers OR 12 cups and 16 turnovers (which is what I made.) If you do the combo, you'll only need 1 Tablespoon of melted butter for brushing since you'll only need enough for 12 cups. Also, if you only make 12 cups, you only need half of the crumb topping.

Recipe from The Merchant Baker © 2015