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Makes 6 mini tart sized or 12 muffin sized pies.
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For the crust:
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Mix together the 1 1/4 cups flour, Truvia and salt in a food processor. Add in the olive oil and pulse together until it resembles coarse crumbs. Add in 4 Tablespoons of water and fold the dough with a spatula. Add more water if the dough is too dry. Form the dough into a disk and wrap in plastic wrap. Chill for at least two hours, up to four days.
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For the filling:
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In a large skillet, heat the 1 Tablespoon of Smart Balance over medium heat until it is fully melted and begins foaming. Add the apples, strawberries, sugar, maple syrup, lemon juice, cinnamon and nutmeg. Cook over medium heat, stirring with a wooden spoon, until most of the juices have evaporated and the apples are soft. Remove from heat and cool to room temperature.
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For the crumble topping:
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In a small bowl, whisk together the 1/2 cup flour, brown sugar and cinnamon. With your fingers, rub in the 2 Tablespoons of Smart Balance until it feels like wet sand. Stir in the chopped pecans and set aside.
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To assemble:
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Roll out the crust dough until it is very thin on a floured surface. If using tart pans, place the tart pans upside down on the dough and trace around it to shape. Fit the dough circle into a greased tart pan. If using muffin tins, use a 4-inch round cookie cutter and fit the circle into the muffin tin. Fill each pie crust with about 2 heaping Tablespoons of of filling (1 Tablespoon if using muffin tins) and generously sprinkle with the crumble topping.
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Bake at 350u00b0F for 30-40 minutes, until the juices are bubbling and the tops are browning. Cool in the pans until you are able to remove them by sliding a knife in and lifting out. Cool the rest of the way on wire racks. Serve with a scoop of vanilla ice cream or some whipped cream.
