Disclosure: I was invited to be in the review group from the sponsor of Monk Fruit in the Raw as part of the MomsMeet program, MayMediaGroupLLC, who received it directly from the manufacturer. A and received product samples for free. My opinions are my own and I was not paid or required to write this review. My opinions do not necessarily reflect the opinions of May Media Group LLC or the manufacturer of this product. This post contains affiliate links.
Last year for Christmas I got my Mom a mini pie maker and I was reminded that she never used it all year… So I called her up, she brought it over, and well, the rest is history (ha!)
I decided to give it a try and use it to make some mini apple pies for the upcoming holidays and test out my new samples that arrived of Monk Fruit in the Raw.
I replaced half of the sugar with Monk Fruit in the Raw in the recipe below and the apple pies tasted great! I cannot wait to make a second batch of them for the holidays and also some other varieties like pumpkin and cherry – yum!
To make the fun decorated tops on these I just used a cake stencil and sprinkled some powdered sugar on… makes a great (& delicious) looking pie! If you’re looking for cupcake stencils, Amazon has a great selection. I’m definitely going to be picking up some more for the holidays!
Here are some facts about Monk Fruit in the Raw:
– Monk Fruit In The Raw is a wholesome, zero-calorie sweetener made from real monk fruit, a vine-ripened fruit that is native to Asia.
– Monk fruit, known as luo han guo in Asia, was first harvested in the 13th century by Arhats, or “Enlightened Ones,” which translates to Monks in English.
– The sweet and delicious extract from monk fruit is blended with other sweeteners to create the perfect balance of sweet.
– Monk Fruit In The Raw is naturally vegan, kosher, and gluten-free, and does not contain any added table sugar, sugar alcohols, or molasses.
– Conscious, rejoice! Monk Fruit In The Raw has the closest taste to sugar of any non-caloric sweetener, and has the least amount of aftertaste.
– One pack of Monk Fruit In The Raw is about as sweet as two teaspoons of sugar.
Baking just got a little healthier!
The Monk Fruit In The Raw Baker’s Bag measures cup for cup, just like sugar and can be used to replace all of the sugar in beverages, sauces, and dressings. For baked goods, it is recommended to only replace half of the amount of sugar with Monk Fruit In The Raw for best results which is what I did for these delicious mini apple pies.
Try to substitute half of the sugar in your favorite baking recipes this holiday season with Monk Fruit In The Raw! You can also check out the recipes online for some ideas on how to use Monk Fruit in the Raw, and download coupons here as well.
These pies were so delicious! My daughter and I shared one after dinner and froze the other 3 for the holidays. Give Monk Fruit in the Raw a try and you won’t be disappointed!
And, as an added bonus one lucky reader is going to win a Monk Fruit in the Raw Prize Pack Including: A Baker’s Bag, 40 packet box, In the Raw canvas tote bag and measuring spoons! Enter via the rafflectopter below.
- 2 cups flour
- ½ teaspoon salt
- 2 sticks cold butter (chilled and cut into small pieces)
- 1.5 tablespoons sugar
- 1.5 tablespoons Monk Fruit in the Raw
- ¼ cup ice water
- 3 golden delicious apples, peeled, cored and cut into ½ inch dice
- 1 tablespoon unsalted butter
- 1/4 cup sugar
- 1/4 cup Monk Fruit in the Raw
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 recipe Pie Dough (or Hand Method Dough
- In a large bowl, add flour, salt, sugar and butter.
- Using pastry cutter, two knives or fingertips, cut butter into flour mixture until it resembles coarse meal.
- Add water tablespoon by tablespoon and stir with a fork until mixture just starts to come together but is still crumbly.
- Turn out onto plastic wrap and knead with palms, pressing dough together to form a flat round.
- Cover with plastic wrap and place in refrigerator.
- Chill for approximately 1 hour (if chilled longer, hold at room temperature for 15 minutes before rolling.)
- Lay out 2 overlapping sheets of plastic wrap and flour lightly. Top with 2 more sheets of plastic wrap and roll out dough.
- Cut out circles, 4 measuring 4 ½ inches and 4 measuring 3 ½ inches in diameter or by using the Bottom Dough Cutter and the Top Dough Cutter tools.
- Fit cut dough in Sunbeam Pie Maker bottom crust plates, spoon in filling (recipe below) and cover with top crusts, cutting away any excess.
- Close lid and bake for 10 minutes.
- In a saucepan, add apples and butter. Cook on medium heat until apples are softened.
- Stir in sugar, cornstarch, lemon juice and cinnamon.
- Stirring constantly, cook until sauce is thickened and coats the apples.
- Spoon into bottom crust pie dough pieces that have been fitted into the Sunbeam Pie Maker.
- Top filling with crust tops, cutting away any excess crust.
- Close lid and cook for 10 minutes.
- Cool on bakers rack.
This giveaway is open to US Residents, 18+ and one entry per household, per address. Winner is subject to eligibility verification. Giveaway will end on November 30th at 11:59pm EST. To enter, follow the steps in the Rafflecopter below. Good luck!