low sugar apple pie recipe

Written ByJenny Smyth Posted on
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The Best low sugar apple pie recipe

I’ve been making this low sugar apple pie recipe for years, and it’s always a hit with my family. The story goes that I found it in an old cookbook at a thrift store, and it’s been a staple in our household ever since. What I love about this recipe is that it’s not only delicious, but it’s also a great way to get my kids to eat apples.

My husband, who’s not a big fan of fruit, even loves this pie. It’s perfect for any occasion, whether it’s a family gathering or just a Tuesday night dinner. One of the best things about this recipe is that it’s incredibly easy to make.

The filling is made with just a few simple ingredients: apples, sugar-free sweetener, cinnamon, and nutmeg. You can use any variety of apple you like, but I prefer Granny Smith for their tart flavor. The key to making this pie is to use a combination of sugar-free sweeteners to reduce the overall sugar content without sacrificing flavor.

I’ve tried making this pie with just one sweetener before, but trust me, it’s better with a mix of both stevia and erythritol. Once you’ve mixed the filling ingredients together, you’ll need to roll out the dough and place it in a pie dish. I like to use a pastry brush to help the dough stick to the sides of the dish.

After that, it’s just a matter of pouring the filling into the crust and baking until it’s golden brown.

Low Sugar Apple Pie

Low Sugar Apple Pie

4.9 from 1941 votes

A classic apple pie with reduced sugar, letting the natural sweetness of the apples shine. This dessert uses a buttery, flaky crust and a spiced apple filling with minimal added sweetener.

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 tsp salt
1 cup cold unsalted butter, cubed
6 to 8 tbsp ice water

For the Filling

6 cups peeled and sliced Granny Smith apples (about 6 medium)
3 tbsp granulated sugar substitute (e.g., erythritol or monk fruit blend)
2 tbsp all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice
1 tbsp unsalted butter, cut into small pieces

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a large mixing bowl, combine the flour and salt.
3Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle ice water over the flour mixture, 1 tablespoon at a time, tossing with a fork until the dough begins to come together.
5Gather the dough into a ball, divide in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll one disc of dough into a 12-inch circle.
7Carefully transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides.
8Trim the overhanging dough to about 1/2 inch.
9In a large bowl, toss the sliced apples with the sugar substitute, flour, cinnamon, nutmeg, and lemon juice until evenly coated.
10Spoon the apple mixture into the pie crust, mounding slightly in the center.
11Dot the filling with the small butter pieces.
12Roll out the second disc of dough into a 12-inch circle and place it over the filling.
13Trim the overhang to 1/2 inch, then fold the top crust edge under the bottom crust edge and crimp with a fork or your fingers.
14Cut several slits in the top crust to allow steam to escape.
15Place the pie on a baking sheet to catch any drips.
16Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F and continue baking for 35 to 40 minutes, until the crust is golden brown and the filling is bubbly.
17If the edges brown too quickly, cover them with foil.
18Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
19This allows the filling to set properly.
20Serve warm or at room temperature.

🔧Equipment

Large mixing bowl
Pastry cutter or two knives
Rolling pin
9-inch pie dish
Small bowl
Fork
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: 3g🍬Sugars: 12g🥩Protein: 3g

📝Notes

For a crispier bottom crust, preheat a baking sheet in the oven and place the pie dish on it. If you prefer a sweeter pie, you can increase the sugar substitute to 4 tablespoons. Store leftovers covered at room temperature for up to 2 days.

Watch Video Of How Low Sugar Apple Pie Works

This low sugar apple pie recipe has become a staple in our household over the years. Not only is it delicious, but it’s also incredibly easy to make and adaptable to any occasion.

Whether you’re looking for a dessert to serve at your next family gathering or just want something tasty for your Tuesday night dinner, this recipe is sure to please. One of the best things about this pie is that it stores well in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

To reheat, simply bake at 375°F (190°C) for 20-25 minutes until warm and fragrant.

❓ Frequently Asked Questions About Low Sugar Apple Pie

Q: What is the best type of apple to use in this recipe?

The best type of apple to use in this recipe is one that holds its shape well when cooked, such as Granny Smith or Honeycrisp.

Q: Can I substitute other types of sugar-free sweeteners?

Yes, you can substitute other types of sugar-free sweeteners in this recipe. However, keep in mind that some may have stronger flavors than others.

Q: How do I prevent the crust from becoming too brown?

To prevent the crust from becoming too brown, you can cover the edges with foil or parchment paper during baking.

Q: Can I make this pie ahead of time?

You can make this pie ahead of time by preparing the filling and crust separately and then assembling them just before baking.

Q: Is this pie suitable for people with dietary restrictions?

This pie is gluten-free and suitable for people with dietary restrictions who are not sensitive to nuts or dairy products.

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