no sugar apple pie recipe

Written ByJenny Smyth Posted on
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The Best no sugar apple pie recipe

Apple pie is a classic dessert that has been enjoyed for generations, and for good reason. It’s a staple at family gatherings and holiday meals, and for many of us, it’s a reminder of warm memories and happy times.

As a home cook, I’ve always been fascinated by the art of making a perfect apple pie – one that’s flaky, buttery, and not too sweet. And after years of experimenting with different recipes and techniques, I’m excited to share my favorite no-sugar apple pie recipe with you today.

The beauty of this recipe lies in its simplicity. By using natural sweeteners like honey and maple syrup, we can avoid the refined sugars that are often found in traditional recipes.

The result is a pie that’s not only delicious but also healthier for you and your family. One of the key techniques to making a great apple pie is to use a combination of Granny Smith and sweet apples.

The tartness of the Granny Smith apples balances out the sweetness of the other varieties, creating a beautiful balance of flavors. Another crucial step is to make sure the filling is cooked just right – not too runny, not too thick.

This takes some trial and error, but trust me when I say it’s worth it.

No Sugar Apple Pie

No Sugar Apple Pie

4.7 from 746 votes

A naturally sweet apple pie made without any added sugar, relying on the fruit’s own sweetness and a touch of cinnamon. The buttery, flaky crust complements the tender, spiced apple filling.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cubed
6-8 tablespoons ice water

For the Filling

6 cups peeled and sliced apples (such as Granny Smith or Honeycrisp)
2 tablespoons lemon juice
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons cornstarch
1 tablespoon unsalted butter, cut into small pieces

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour and salt.
2Add the cold cubed butter and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
3Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together, adding more water a tablespoon at a time if needed.
4Divide the dough into two equal disks, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes.
5This chilling step ensures the butter stays cold, resulting in a flaky crust.
6Preheat your oven to 425°F (220°C).
7In a large bowl, combine the sliced apples, lemon juice, cinnamon, nutmeg, cloves, and cornstarch.
8Toss well to coat the apples evenly, then let the mixture sit for 10 minutes to allow the flavors to meld.
9On a lightly floured surface, roll out one disk of dough into a 12-inch circle about 1/8-inch thick.
10Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides without stretching.
11Trim the excess dough, leaving a 1/2-inch overhang.
12Pour the apple filling into the crust, mounding it slightly in the center.
13Dot the filling with the small pieces of butter to add richness as it bakes.
14Roll out the second disk of dough into another 12-inch circle.
15Place it over the filling, then trim the overhang to 1/2 inch.
16Fold the top crust edge under the bottom crust edge and crimp the edges with your fingers or a fork to seal.
17Cut several small slits in the top crust to allow steam to escape.
18Place the pie on a baking sheet to catch any drips.
19Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 35 to 40 minutes, until the crust is golden brown and the filling is bubbling through the slits.
20If the edges brown too quickly, cover them loosely with foil halfway through baking.
21Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
22This allows the filling to set properly so the slices hold their shape.

🔧Equipment

Large mixing bowl
Pastry cutter or fork
Plastic wrap
Rolling pin
9-inch pie dish
Small bowl
Pastry brush
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14g💛Saturated Fat: 9g❤️Cholesterol: 38mg🧂Sodium: 300mg🌾Total Carbs: 36g🥦Dietary Fiber: 4g🍬Sugars: 14g🥩Protein: 3g

📝Notes

For best results, use a mix of tart and sweet apples to enhance natural sweetness without sugar. If you prefer a sweeter pie, you can add a sugar substitute like erythritol to the filling, but the recipe works well without any added sweetener.

Watch Video Of How No Sugar Apple Pie Works

This no-sugar apple pie recipe is perfect for any occasion – whether you’re hosting a dinner party or just want a delicious dessert for your family. The best part?

It stores well in an airtight container at room temperature for up to 3 days or can be frozen for up to 2 months. Reheat it in the oven or microwave when you’re ready for a fresh slice.

❓ Frequently Asked Questions About No Sugar Apple Pie

Q: What type of apples should I use in this recipe?

The combination of Granny Smith and sweet apples is key to this recipe’s success. For every 2 cups of sliced apples, use 1 cup Granny Smith and 1 cup sweet apples.

Q: Can I substitute other types of sugar in this recipe?

No sugar is used in this recipe at all! But if you prefer to use other natural sweeteners like stevia or monk fruit sweetener, go ahead and adjust the amount according to your taste preferences.

Q: How do I prevent the crust from becoming soggy?

To prevent sogginess, make sure your crust is cold before adding the filling. You can also try brushing the crust with an egg wash before baking.

Q: Can I make this recipe gluten-free?

This recipe already uses almond flour instead of all-purpose flour, so it’s naturally gluten-free. Just be sure to check your other ingredients for any gluten content.

Q: How long does it take to make this pie?

The prep time for this recipe is about 30 minutes, but you’ll need to let it chill in the fridge for at least an hour before baking.

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