I love baking, and apple pie is one of my favorite desserts to make. Growing up, my mom used to make apple pie all the time, and it was always a hit at family gatherings. Since I have my own family now, I wanted to create a healthier version that my kids would enjoy.
This low sugar apple pie recipe is perfect for those who want to indulge without the guilt. It’s a great dessert for any occasion, whether it’s a family dinner or a holiday celebration. Plus, it’s filled with the natural sweetness of apples, making it a healthier option for my kids and anyone who wants a healthier dessert.
I love how this recipe allows me to enjoy a classic dessert while also being mindful of my family’s health. The pie crust is flaky and buttery, while the filling is bursting with the flavors of cinnamon and nutmeg. It’s a comforting, classic dessert that’s perfect for any time of year.
This apple pie is a great way to use up apples from my local orchard. Every bite is like a little taste of autumn. This recipe is also a great way to introduce kids to baking.
I know my kids love helping me in the kitchen, and this recipe is simple enough for them to assist with. The whole family can enjoy the process of making this delicious and healthier apple pie together. I hope you and your family enjoy this low sugar apple pie recipe as much as we do.
It’s a great way to satisfy your sweet tooth while also being mindful of your health.
Low Sugar Apple Pie
4.7 from 1890 votes
This Low Sugar Apple Pie recipe is a healthier version of a classic dessert. It’s perfect for any occasion and filled with the natural sweetness of apples.
6-7 medium apples, peeled, cored, and sliced (such as Granny Smith, Honeycrisp, or Fuji)
1/4 cup granulated sugar
2 tbsp lemon juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 cup all-purpose flour
1 tsp vanilla extract
For the Egg Wash
1 large egg
1 tbsp milk
👨🍳Directions
1Preheat your oven to 425°F (220°C).
2In a large mixing bowl, combine flour, salt, and sugar.
3Add the cold cubed butter and use a pastry blender or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5You may not need all the water, so add it sparingly.
6Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
7While the dough is chilling, prepare the apple filling.
8In a large bowl, combine sliced apples, sugar, lemon juice, cinnamon, nutmeg, ginger, flour, and vanilla extract.
9Toss to coat the apples evenly. Set aside.
10On a lightly floured surface, roll out one of the chilled dough disks to fit a 9-inch pie dish.
11Transfer the dough to the pie dish, pressing it into the sides and bottom.
12Trim the edges, leaving about 1/2 inch of overhang.
13Spoon the apple filling into the crust, mounding it slightly in the center.
14Roll out the second dough disk to fit the top of the pie.
15Place it over the filling, and trim the edges, leaving about 1/2 inch of overhang.
16Crimp the edges to seal the pie, and cut slits in the top to allow steam to escape.
17In a small bowl, whisk together the egg and milk to make an egg wash.
18Brush the top of the pie with the egg wash.
19Place the pie on a baking sheet and bake at 425°F (220°C) for 20 minutes.
20Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
21If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie crust shield.
22Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
23This allows the filling to set and makes it easier to slice.
24Serve warm or at room temperature, with a scoop of low-fat vanilla ice cream or a dollop of whipped cream, if desired.
Tips: You can substitute whole wheat flour for a healthier option. To make this recipe gluten-free, use a gluten-free all-purpose flour blend.
Watch Video Of How Low Sugar Apple Pie Works
This low sugar apple pie is a great option for any occasion. It’s perfect for family gatherings, holiday celebrations, or just a cozy night at home. I love how this recipe allows me to enjoy a classic dessert while also being mindful of my family’s health.
It’s a great way to satisfy your sweet tooth while also being mindful of your health. The pie crust is flaky and buttery, while the filling is bursting with the flavors of cinnamon and nutmeg. It’s a comforting, classic dessert that’s perfect for any time of year.
This recipe is also a great way to introduce kids to baking. I know my kids love helping me in the kitchen, and this recipe is simple enough for them to assist with. The whole family can enjoy the process of making this delicious and healthier apple pie together.
I hope you and your family enjoy this low sugar apple pie recipe as much as we do. It’s a great way to enjoy a classic dessert while being mindful of your health. I hope you make this recipe and enjoy it as much as we do.
❓ Frequently Asked Questions About Low Sugar Apple Pie
Can I use a different type of apple for this recipe?
Yes, you can use a different type of apple for this recipe. I recommend using a mix of sweet and tart apples for the best flavor. Some good options include Granny Smith, Honeycrisp, Fuji, and Gala apples. You can also use frozen apples if fresh apples are not in season. Just make sure to thaw them completely and drain any excess liquid before using.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. You can prepare the pie dough and apple filling up to a day in advance and store them separately in the refrigerator. When you’re ready to bake the pie, assemble it and bake according to the instructions. You can also bake the pie up to a day in advance and store it at room temperature, covered loosely with plastic wrap. When you’re ready to serve, reheat the pie in a 350°F (175°C) oven for about 15-20 minutes, or until warmed through.
Can I freeze this apple pie?
Yes, you can freeze this apple pie. You can freeze the baked pie or the unbaked pie. To freeze the baked pie, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. To thaw, let it sit at room temperature for a few hours, then reheat in a 350°F (175°C) oven for about 15-20 minutes, or until warmed through. To freeze the unbaked pie, assemble the pie as directed, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. To bake, thaw the pie in the refrigerator overnight, then bake according to the instructions, adding an extra 5-10 minutes to the baking time.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using a gluten-free all-purpose flour blend. I recommend using a blend that includes xanthan gum or guar gum for the best results. You can also use almond flour or coconut flour, but you may need to adjust the liquid and sugar content.
Can I use a different type of sweetener for this recipe?
Yes, you can use a different type of sweetener for this recipe. I recommend using a low-glycemic sweetener such as erythritol, stevia, or monk fruit sweetener. You may need to adjust the amount of sweetener to suit your taste.
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