Sugar-Free Apple Pie
This Sugar-Free Apple Pie is homemade from scratch and the perfect dessert for any occasion. The filling is loaded with honey crisp apples and cinnamon and served on a buttery flaky crust. Top it with vanilla ice cream for a delicious treat!
Servings 10 slices
Calories 462kcal
Ingredients
Almond Flour Crust
- 2 cups blanched almond flour
- 1/4 teaspoon salt
- 1/4 cup sweetener
- 1 egg
- 3 tablespoons unsalted butter melted
Pie Filling
- 3 pounds Honeycrisp apples Peeled, cored, and thinly sliced or cut into 1 inch cubes.
- 1/2 cup sweetener
- 1/4 cup brown sweetener
- 1 teaspoon fresh lemon juice
- 1/4 cup unsalted butter This is 4 tablespoons.
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
Crumb Topping
- 1 cup rolled oats
- 1 cup almond flour You can also substitute 3/4 cup all-purpose flour.
- 1/2 cup sweetener
- 1 teaspoon cinnamon
- 1/2 cup butter melted
Tools
Instructions
Pie Crust
- Preheat oven to 350 degrees.
- Grease a 9.5 inch pie pan with butter.
- Add the almond flour, sweetener, and salt (dry ingredients) to a mixing bowl. Stir to combine.
- Add the beaten egg and melted butter (wet ingredients) to a separate bowl and stir.
- Add the dry ingredients to a food processor. Next, pour in the wet ingredients. Manually pulse until the mix is incorporated. You can also combine the dry and wet ingredients in a mixing bowl and mix by hand, but after testing, the best results are using a food processor.
- Press the dough into the greased pie pan. Ensure you press the dough along the edges of the pan to create crust.
- Poke holes in the dough using a fork. Bake for 10 minutes.
- Remove the crust and allow it to cool for 15 minutes, prior to adding the filling.
Filling
- Preheat oven to 350 degrees.
- Add the sliced apples to a large bowl along with the lemon juice, sweetener, and golden sweetener.
- Heat a large pot on medium high heat and add the butter.
- When the butter has melted, add the apples, cinnamon, nutmeg, and salt. Stir for 2-3 minutes until the sweetener melts.
- Cover and reduce heat to medium low. After 3 minutes, give the mixture a stir. Cover it again and simmer for an additional 3-4 minutes.
- Uncover the mixture and add the cornstarch. Stir for 3-5 minutes. The mixture will thicken. Taste your filling repeteadly. Decide if it needs more sweetener, cinnamon, etc.
- Remove the filling and place it in a large bowl. Place it in the refrigerator to cool for 15 minutes. (You can make your crumb topping while it cools)
- Remove the filling from the refrigerator and pour it into the pie plate over the crust.
Crumb Topping
- Combine the ingredients in a medium bowl.
- Load the topping over the filling.
Baking
- Bake for 20-25 minutes until the edges are browned (see notes if using store-bought crust). Be sure to watch the pie. The amount of time the pie needs to bake will depend on the type of pie plate you use (see notes) and how fast your oven bakes.
- You can cover the edges of the crust with a pie shield or foil to protect them from over browning. Bake an additional 5-15 minutes. To test, you can pierce the apple slices with a toothpick. Ensure the apples are soft.
- Remove the pie and cool for at least 2 hours before serving. You want the pie to fully cool. If you slice into it too soon it will fall apart.
Video
Notes
- You can combine the pie crust ingredients by hand. It will take a little longer and can be difficult to incorporate the ingredients to produce a smooth crust. I find this way works best.
- If you want to use standard table sugar in this recipe, you can use the same amounts noted in the recipe. No conversion.
- If you use stevia, you will have to convert the amount to use. Use a standard table sugar conversion to calculate.
- If you wish to use pure, organic maple syrup, use 1/2 cup. Add more if needed.
- You can substitute coconut oil for butter, it will alter the taste and texture.
- You can use store-bought crust if you wish. That will save some time! Your macros and nutrition facts will vary. If using store bought non almond flour crust, do not bake the crust prior to adding the filling. Simply add the filling and topping. Bake for 10 minutes on 400 degrees. Then reduce the heat to 350 degrees and bake for an additional 35-45 minutes.
- I don't prefer a double crust pie. I love a crumble topping, similar to a Dutch apple pie. It's EASIER! The process is a lot simpler and there's less pressure to make the pie look perfect on the top.
- If you want a double crust topping, double the recipe for the pie crust (buy two if using store bought) and cover your pie with the crust after the filling is added. Use a thin knife and a slice a few vents in the center of the pie.
- I have grown to love my cast iron pie pan, but you can use any 9-inch pie plate you wish. If you aren't using cast iron, I recommend a glass Pyrex pie plate or a ceramic pie plate. Both of these regulate heat well. The pie plate you choose will determine if your crust browns too quickly.
- If your notice your filling is thin and watery, you can thicken it with additional cornstarch or add the filling to the pie crust using a slotted spoon. This will capture any excess water. You can always spoon some of the glaze into the pie pan after adding the apples.
Nutrition
Serving: 1slice | Calories: 462kcal | Carbohydrates: 25g | Protein: 10g | Fat: 35g