Preheat oven to 350 degrees.

Spray a 12 cup muffin pan with butter flavored non-fat cooking spray.

Lay out 4 sheets of filo dough in one, neatly stacked pile, and cut out 12 circles. I just used a large circle shaped cookie cutter. Gently press each circle of filo dough into the muffin pan, creating a bowl for the apple pie filling.

In a medium sized bowl, combine apples, orange juice, sugar, flour, vanilla, cinnamon and nutmeg.

Using a spoon, fill up each “pie shell” with the apple filling, until all the filling is gone. Don’t be afraid to heap it high…the apples will bake down a lot.

Top each mini pie with a ½ tsp of the light butter.

Place in the oven and bake for about 30 – 40 min. Take out of the oven and let cool in pan for about 10 -15 minutes.

Gently take one of the mini pies out of the pan, and inspect. If the filo shell still seems very soggy on the bottom, place it back into the oven for another 10 minutes. And then let it cool in the muffin pan for another 10-15 minutes.

Top each mini apple pie with a dollop of fat free Reddi-wip before serving.