I’m so excited to share this sugarless apple pie recipe with you all. I’ve been making this pie for years, and it’s always a hit with my family and friends. The best part?
It’s incredibly easy to make and is perfect for any occasion, whether it’s a special dinner or just a Tuesday night dessert. I’ve experimented with many different recipes over the years, but this one remains my favorite. The combination of tender apples, flaky crust, and hint of spice is just perfect.
Plus, it’s much healthier than traditional pie recipes, thanks to the absence of refined sugar. My kids love helping me in the kitchen, and this recipe is a great way to get them involved in cooking. We always have so much fun making it together.
One of the things I love about this recipe is that it’s very adaptable. You can use any type of apple you like, and even adjust the amount of spices to your taste. It’s also a great way to use up any leftover apples you might have on hand.
I’ve made this pie countless times, and it never fails to impress my family and friends. Whether we’re having a big holiday dinner or just a casual gathering with friends, this pie is always a crowd-pleaser. The key to making a great pie crust is all about the technique – you have to keep the butter cold and handle the dough gently to get that perfect flaky texture.
Don’t worry if it doesn’t turn out perfectly at first – practice makes perfect! My family loves when I serve this pie warm with a scoop of vanilla ice cream on top – it’s the perfect way to enjoy it on a chilly fall evening.
Sugarless Apple Pie
4.8 from 1019 votes
This sugarless apple pie uses the natural sweetness of ripe apples and a touch of cinnamon for flavor. A buttery, flaky crust holds a tender, spiced apple filling without any added sugar.
6 cups peeled and sliced Granny Smith apples (about 6 medium)
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons cornstarch
2 tablespoons unsalted butter, cut into small pieces
👨🍳Directions
1In a large bowl, combine the flour and salt.
2Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Sprinkle 6 tablespoons of ice water over the mixture and stir with a fork until the dough begins to come together; add more water if needed, one tablespoon at a time, until the dough holds together when pressed.
4Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
5While the dough chills, preheat your oven to 425°F (220°C) and place a baking sheet on the middle rack to catch any drips.
6In a large bowl, toss the sliced apples with lemon juice to prevent browning.
7In a separate small bowl, mix the cinnamon, nutmeg, allspice, and cornstarch, then sprinkle this mixture over the apples and stir until the apples are evenly coated.
8On a lightly floured surface, roll out one disc of dough into a 12-inch circle about 1/8-inch thick.
9Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides without stretching.
10Trim the overhanging dough to about 1/2 inch beyond the rim.
11Spoon the apple filling into the crust, mounding it slightly in the center.
12Dot the filling with the small pieces of butter.
13Roll out the second disc of dough into another 12-inch circle and place it over the filling.
14Trim the edges, then crimp the top and bottom crusts together with your fingers or a fork.
15Cut several slits in the top crust to allow steam to escape.
16Place the pie on the preheated baking sheet and bake at 425°F for 20 minutes.
17Then reduce the oven temperature to 375°F (190°C) and continue baking for 30 to 35 minutes, until the crust is golden brown and the filling is bubbly and thickened.
18If the edges brown too quickly, cover them loosely with foil or a pie shield.
19Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
For a sweeter filling, choose very ripe apples like Fuji or Gala. You can also add 1/4 cup of unsweetened applesauce to the filling for extra moisture and natural sweetness. To prevent a soggy bottom crust, preheat the baking sheet before placing the pie on it.
Watch Video Of How Sugarless Apple Pie Works
This sugarless apple pie stores well at room temperature for up to two days, covered loosely with foil. To reheat, place slices in a 350 degree oven for 10 minutes or microwave for 30 seconds.
You can also serve it cold straight from the fridge. I like to serve it with a side of plain yogurt or a drizzle of warm caramel sauce for special occasions.
This pie is always a good idea for family dinners, potlucks, or holiday meals. It works well because it pleases everyone, from kids to grandparents, and you do not have to worry about anyone getting a sugar crash.
I hope you make it and enjoy it as much as my family does.
❓ Frequently Asked Questions About Sugarless Apple Pie
Q: What type of apples should I use for this recipe?
A: You can use any type of apple you like for this recipe – Granny Smith, Gala, or even a mix of different varieties will work beautifully. Just be sure to peel and chop them up into bite-sized pieces before adding them to the filling.
Q: Can I use alternative sweeteners instead of honey?
A: Yes, you can definitely use other sweeteners in place of honey if you prefer – maple syrup or coconut sugar are both great options. Just keep in mind that they may change the flavor slightly.
Q: Do I have to make my own pie crust from scratch?
A: No – if you’re short on time or not feeling up for making your own crust from scratch, you can definitely use store-bought pie crust instead.
Q: Can I add nuts or other toppings to my pie filling?
A: Absolutely – chopped nuts like walnuts or pecans are a delicious addition to this pie filling, as are dried fruits like cranberries or cherries.
Q: How do I store leftovers safely?
A: Once your pie has cooled completely, you can store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
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