Combine crust ingredients in a large bowl. Knead with your hands until a dough forms.
Divide dough evenly into 6 balls. Spray a muffin tin with non-stick spray. Add one dough ball to each muffin cup, pressing down so it covers the bottom of the cup. Bake 10 minutes.
Meanwhile, blend together your filling ingredients. Divide filling evenly and place on top of your pre-baked crust. Bake for about 30 minutes.
Remove your mini pies from the muffin tin and place in the fridge to set. Allow to set for at least an hour.
Recipe Notes
Nutrition Information (for one mini pie): 190 Calories, 8.6 g Fat, 17.5 g CHO (4.2 g Fiber), 10.8 g Protein
