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Sugar-Free Apple Pie

Total Time

Prep: 15 min. Bake: 50 min.

Makes

10 servings

This sugar-free pie is so delicious, you can't even detect the artificial sweetener in the filling. I always get rave reviews when I bring it to church potlucks. —Teresa Garlick, Glendale, Arizona
Sugar-Free Apple Pie Recipe photo by Taste of Home

Ingredients

  • Sugar substitute equivalent to 1 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 8 cups thinly sliced peeled tart apples
  • 1 tablespoon butter
  • Dough for double-crust pie

Directions

  1. Preheat oven to 375°. In a large bowl, combine the first 3 ingredients; fold in apples.
  2. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
  3. Bake 35 minutes. Increase oven setting to 400°; bake until apples are tender, 15-20 minutes.

Sugar-Free Apple Pie Tips

How do you store apple pie?

Sugar-free apple pie will need to be stored in the refrigerator. To store, wrap the pie in its original pie pan with either aluminum foil or plastic wrap. Or you could store individual slices in an airtight container. Whichever way you choose to store your apple pie, it'll keep for about 4-5 days in the refrigerator.

What sugar substitutes work best in this recipe?

There are plenty of sugar alternatives you can use for this sugar-free dessert recipe. We recommend using a powdered or crystallized sugar substitute like Equal, Splenda, Stevia or coconut sugar. That way, you can easily measure it out as it has a similar consistency and texture as traditional sugar.

How do you make pie crust?

It's not as hard as it seems to make the perfect flaky pie crust. All you need is 1-1/4 cups all-purpose of flour, 1/4 teaspoon of salt, 1/2 cup of cold cubed butter and 3-4 tablespoons of ice water to make this pie crust recipe. To make, combine flour and salt while cutting the butter in until crumbly. Then, gradually add ice water while tossing with a fork until the dough holds together when pressed. Next, divide the dough into two and shape one piece slightly larger than the other. Shape into two disks and refrigerate for an hour or overnight. Then, on a lightly floured surface, roll one disk of dough into a 1/8-in.-thick circle and transfer it to a 9-in. pie plate. Roll remaining dough to a 1/8-in.-thick circle. Once your filling is ready, pour filling into the pie plate and place the remaining dough on top of the filling. Trim, seal and flute edge and cut slits in top. Ta-da! Your pie is ready for the oven. Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor
Editor's Note
Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half and shape into disks; wrap in plastic wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 339 calories, 19g fat (12g saturated fat), 48mg cholesterol, 248mg sodium, 41g carbohydrate (9g sugars, 2g fiber), 4g protein.

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