Sugar-Free Apple Pie
Enjoy the classic comfort of homemade apple pie without refined sugars. This Sugar-Free Apple Pie maintains all the warmth and nostalgic flavor you love while using the natural sweetness of fresh apples, enhanced with cinnamon and nutmeg. Perfect for those monitoring blood sugar or reducing sugar intake.
Equipment
- Food Processor
- 9-inch Pie Dish
- Baking Sheet
- Parchment Paper
Ingredients
For the Crust
- 2 cups almond flour substitute with whole wheat flour for a non-keto option
- 1/4 cup coconut flour
- 1/2 cup cold unsalted butter cubed
- 1 egg
- 1/4 tsp sea salt
- 2 tbsp monk fruit sweetener substitute with erythritol or stevia to taste
- 1-2 tbsp ice water as needed
For the Filling
- 6 medium apples approximately 2 pounds, preferably a mix of Honeycrisp and Granny Smith
- 2 tbsp fresh lemon juice
- 1/2 cup monk fruit sweetener or erythritol
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 pinch cloves
- 2 tbsp arrowroot powder or cornstarch
- 2 tbsp unsalted butter cut into small pieces
- 1 tsp vanilla extract
Instructions
- Prepare the Crust
- In a food processor, pulse almond flour, coconut flour, and salt until combined.
- Add cold butter cubes and pulse until mixture resembles coarse crumbs.
- Add egg and monk fruit sweetener, pulsing just until the dough begins to come together.
- If the dough seems too dry, add ice water, one tablespoon at a time.
- Form dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling
- Peel, core, and slice apples into ¼-inch thick pieces.
- In a large bowl, toss apple slices with lemon juice to prevent browning.
- In a separate bowl, combine monk fruit sweetener, cinnamon, nutmeg, ginger, cloves, and arrowroot powder.
- Add the spice mixture to the apples and toss until evenly coated.
- Stir in vanilla extract.
- Assemble the Pie
- Preheat your oven to 375°F (190°C).
- Remove dough from refrigerator and divide into two portions: 2/3 for the bottom crust and 1/3 for the top.
- Roll out the larger portion between two pieces of parchment paper until it's about 12 inches in diameter.
- Carefully transfer to a 9-inch pie dish, gently pressing into the bottom and sides.
- Pour the apple mixture into the crust and dot with small pieces of butter.
- Roll out the remaining dough and either cover the pie completely (cutting slits for steam to escape) or create a lattice pattern for a more decorative finish.
- Fold and crimp the edges to seal.
- Bake to Perfection
- Place the pie on a baking sheet to catch any potential overflow.
- Bake at 375°F for 20 minutes, then reduce temperature to 350°F and continue baking for 30-35 minutes more, until the crust is golden and the filling is bubbling.
- If the edges of the crust brown too quickly, cover them with aluminum foil.
- Remove from oven and allow to cool for at least 1 hour before serving to let the filling set.
Notes
Pro Tips:
- Keeping all ingredients cold is the secret to a flaky crust. If the butter starts to melt at any point, return the dough to the refrigerator for 10 minutes.
- For an extra dimension of flavor, try adding ¼ teaspoon of cardamom to your spice mixture.
- Brush the top crust with a beaten egg for a golden, glossy finish that makes your pie look bakery-worthy.
- Using a combination of apple varieties creates superior flavor complexity than single-variety pies.
- Store at room temperature, loosely covered with aluminum foil, for up to 2 days.
- Refrigerate for up to 5 days. Warm slices in a 300°F oven for 10 minutes before serving.
- Freeze individual slices for up to 3 months.
Nutrition
Calories: 285kcalCarbohydrates: 20gProtein: 6gFat: 22gSaturated Fat: 8gCholesterol: 55mgSodium: 75mgFiber: 5gSugar: 10g
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