APPLE PIE PHYLLO CUPS

These little phyllo cups are filled with an apple pie type filling.  They are like miniature apple pies.
FILLING:
8 cups peeled, chopped Gala apples
2 cups granulated sugar
1/2 cup water
2 tbsp butter, cut up
1 1/2 tbsp lemon juice
1 1/4 tsp ground cinnamon
1 tsp salt
1/2 tsp ground nutmeg

To make filling:  In a large skillet over medium-high heat, bring the apples, sugar, water, butter, and lemon juice to a boil.  Stir in the salt, cinnamon, and nutmeg.  Lower the heat to medium and boil gently 20 to 25 minutes or until the apples are tender and the liquid is reduced by half.

Remove from heat and crush apples with a potato masher until they form into a chunky style applesauce.  Allow to cool completely.

CUPS:
2 tbsp granulated sugar
1/2 tsp ground cinnamon
1 pkg (16-oz) frozen phyllo, thawed
1/2 cup butter, melted
Powdered sugar for garnish

Preheat oven to 350 degrees.
Spray 12 muffin cups with nonstick cooking spray.

In a small teacup combine the sugar and cinnamon.

Layer 4 sheets of phyllo dough, lightly brushing each layer with the melted butter.  Cut the stack of dough into 6-inch squares discarding excess dough.  Press each square into a muffin cup and fill each with 1/3 cup of the filling mixture.  Fold the phyllo edges over the filling.  Brush with butter and sprinkle with the cinnamon sugar mixture. 

Bake at 350 degrees 30 to 35 minutes or until lightly browned.  Cool completely in the pan that is sitting on a wire rack.  Sprinkle with the powdered sugar just before serving.

NO BAKE CARAMEL PECAN PUMPKIN PIE (DIABETIC INSTRUCTIONS INCLUDED)

1/4 cup caramel ice cream topping
1 Graham cracker pie crust (or regular deep-dish baked pie shell)
1/2 to 3/4 cup large pecan pieces
1 cup milk
2 pkgs (3.4-oz each) vanilla instant pudding and pie filling mix
1 cup canned or cooked pumpkin
1 tsp ground cinnamon
1/2 tsp nutmeg
1 container (8-oz) frozen whipped topping mix, thawed
2 tbsp caramel ice cream topping, for garnish
2 tbsp pecan pieces, for garnish

Pour the caramel topping over the bottom of the Graham cracker crust; sprinkle the pecans over the caramel.

In a large mixing bowl, using a wire whisk, beat the milk with the pudding mix, pumpkin, cinnamon, and nutmeg until the mixture is blended well.  Stir in 1 1/2 cups of the thawed whipped topping.  Spread the mixture over the pecans in the crust.

Refrigerate pie for at least 1 hour before serving.

To serve, top the pie with the remaining whipped topping and sprinkle with the garnish pecans.  Drizzle the garnish caramel over all.

Yield: 8 to 10 servings.

NOTE: You can easily make this a diabetic-friendly pie by using a regular sugar-free baked pie shell, sugar-free caramel topping, pudding mix, and frozen whipped topping.  For diabetics I would cut the pie into 10 wedges as portion control is important for all diabetics!