Indulge Guilt-Free: The Ultimate Sugar-Free Apple Pie Recipe

Craving a classic apple pie but watching your sugar intake? This homemade Sugar-Free Apple Pie is the perfect solution, offering all the comforting flavors you love without the guilt. Crafted from scratch, this delightful dessert features a generous filling of sweet-tart Honeycrisp apples infused with warm cinnamon, all nestled in a wonderfully buttery, flaky almond flour crust. For an extra special treat, serve it warm with a scoop of sugar-free vanilla ice cream!

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Apple pie, a timeless American dessert, is often loaded with refined sugar and unhealthy fats. However, this reimagined version offers a low-sugar alternative, completely free from artificial sweeteners, allowing you to enjoy a slice of pure comfort without compromising your health goals. We’ve lightened up this traditional dish considerably by opting for a homemade almond flour crust and incorporating natural sweeteners for a truly guilt-free indulgence.

While this recipe does include butter for that irresistible rich flavor and flaky texture, you can easily substitute it with healthier oils like coconut or avocado oil if you prefer, adjusting the macros to fit your dietary needs. This healthier take on a beloved classic isn’t just about taste; it also delivers significant nutritional benefits. Each serving of this sugar-free apple pie saves you approximately 316 calories and 45 grams of carbohydrates compared to a standard apple pie recipe.

Choosing the Perfect Apples for Your Sugar-Free Pie

The success of any apple pie hinges on the right apple selection. For this sugar-free version, I personally love using Honeycrisp apples. They strike a perfect balance of sweetness with just a hint of tartness and maintain a fantastic crisp texture even after baking, preventing your filling from becoming mushy. This is crucial for a pie where the fruit slices hold their shape beautifully, making each slice visually appealing and texturally satisfying.

Beyond Honeycrisp, other excellent choices include Granny Smith (for those who prefer a more tart pie, often balanced with sweeter varieties), Pink Lady, or Golden Delicious. The key is to select apples that are firm and will not break down excessively during the cooking process. A firm apple ensures that your pie slices remain intact and the filling retains a pleasant bite, rather than turning into a smooth apple sauce. You can also experiment with a mix of two or three varieties to achieve a more complex flavor profile, combining sweet, tart, and firm characteristics for an elevated pie experience.

Crafting the Ideal Sugar-Free Pie Crust (Almond Flour vs. Alternatives)

For this recipe, I advocate for a homemade almond flour crust. It’s a fantastic low-carb, gluten-free alternative that delivers a wonderfully buttery and flaky texture, rivaling traditional pastry. Plus, I find it much easier to work with than conventional dough, especially for those new to pie making.

Unlike a traditional double-crust pie, which can be challenging to perfect, I prefer a crumble topping, reminiscent of a Dutch apple pie. This choice simplifies the process considerably, reducing the pressure to create an aesthetically perfect top crust while still offering incredible flavor and texture. My crumble topping, a variation of the classic streusel, is made with almond flour (or all-purpose flour for a non-keto option), rolled oats for added texture, a touch of cinnamon, natural sweetener, and melted butter. It bakes into a golden, crunchy layer that perfectly complements the soft apple filling.

Considering Store-Bought Pie Crust

While a homemade crust is highly recommended for its health benefits and superior taste, using a frozen, store-bought pie crust can significantly cut down on preparation time. However, it’s important to note that finding a low-carb or sugar-free store-bought crust can be a challenge. If you choose this route, the nutritional information and macros of this recipe will differ from those provided.

I have occasionally found gluten-free crusts at stores like Trader Joe’s, which might be a suitable option if gluten is a concern. Always check the ingredient labels carefully for added sugars and carbohydrate content. You can also use conventional boxed crusts if a low-carb diet is not your primary goal for this particular dessert. Just be mindful that pre-made crusts will change the overall nutritional profile of your pie.

Your Guide to Sugar-Free Sweeteners for Apple Pie

Growing up, apple pie was always made with a blend of light brown sugar and white granulated sugar. To create a truly sugar-free and low-carb alternative, this recipe utilizes natural, zero-calorie, and zero-carb sweeteners that won’t spike blood sugar levels. My preferred choices are golden monk fruit sweetener to mimic the rich flavor of light brown sugar, and granular monk fruit sweetener as a substitute for white sugar. Both blend seamlessly into the pie, providing authentic sweetness without the drawbacks of refined sugars.

Monk fruit sweetener is particularly convenient as it measures 1:1 like refined sugar, making conversions straightforward. If you’re using other sugar substitutes like erythritol or allulose, they often follow a similar 1:1 ratio. However, if you opt for stevia, you’ll need to consult a conversion chart, as stevia is significantly sweeter than sugar and monk fruit, requiring much smaller quantities.

For those who prefer a natural, unrefined sweetener (though not sugar-free or low-carb), you can use about ½ cup of pure, organic maple syrup in the filling. Just be aware that this will alter the carbohydrate and calorie count significantly. Always taste and adjust sweetness to your preference, as different sweeteners have varying intensities and slight aftertastes.

Step-by-Step: Crafting Your Sugar-Free Apple Pie Filling

Creating the perfect apple pie filling is an art, and the detailed measurements and full instructions can be found in the recipe card below. Here’s an overview of the process:

1. **Prepare the Apples:** Begin by tossing your thinly sliced or cubed Honeycrisp apples in a large bowl with fresh lemon juice, granular sweetener, and golden sweetener. The lemon juice is crucial not only for brightening the apple’s flavor but also for preventing browning, ensuring your filling looks as good as it tastes.
2. **Melt the Butter:** In a large pot or Dutch oven, melt the unsalted butter over medium-high heat. Butter adds a rich, luscious base to the filling, complementing the apples beautifully.
3. **Sauté the Apples:** Once the butter is melted, add the seasoned apples, ground cinnamon, and nutmeg to the pot. Stir continuously for 2-3 minutes, allowing the sweeteners to begin dissolving and coating the apples evenly. This initial sautéing step helps to soften the apples slightly and starts to meld the flavors.
4. **Simmer to Soften:** Cover the pot and reduce the heat to medium-low. Allow the apples to simmer gently for about 3 minutes, then stir, re-cover, and simmer for an additional 3-4 minutes. This process allows the apples to release their natural juices and tenderize without becoming mushy.
5. **Thicken the Filling:** Uncover the mixture and incorporate the cornstarch. Stir continuously for 3-5 minutes. You’ll notice the mixture begin to thicken considerably, creating that desirable gooey consistency for your pie. During this stage, it’s essential to taste the filling and adjust the sweetness or spices as needed. If you desire a stronger cinnamon flavor or a touch more sweetness, now is the time to add it.
6. **Cool the Filling:** Transfer the hot apple filling to a separate bowl and refrigerate it. Cooling the filling is a critical step that helps prevent a runny pie and ensures the crust doesn’t become soggy during baking. You can use this cooling time to prepare your crumb topping.

Achieving a Double Crust Pie (Optional)

While I prefer the simplicity and texture of a crumb topping, some pie enthusiasts love a classic double-crust apple pie. If you wish to make a double crust, you’ll need to double the recipe for the almond flour pie crust or purchase two store-bought crusts. After adding the cooled apple filling to your bottom crust, carefully place the second crust over the top. Crimp the edges tightly with your fingers or a fork to seal the pie. To allow steam to escape during baking and prevent the crust from becoming soggy, use a thin, sharp knife to slice a few vents in the center of the top crust. These vents also add a touch of rustic charm to your homemade pie.

Mastering a Thick, Non-Runny Apple Pie Filling

One of the most common pitfalls in apple pie making is a runny filling that can lead to a soggy crust. Fortunately, several techniques can help you achieve a perfectly thick and luscious filling. My go-to thickener is cornstarch, which I’ve found to be consistently reliable. Unlike flour, cornstarch creates a clearer, glossier finish and effectively binds the apple juices.

The first crucial step is to pre-cook the apples on the stove before baking, as outlined in the filling instructions. This process allows the apples to release a significant amount of their moisture, which is then thickened by the cornstarch, preventing excess liquid from seeping into your crust. For an almond flour crust, pre-baking it slightly before adding the filling (known as blind baking) also provides an extra layer of protection against sogginess.

If, after cooking, you notice your filling is still a bit thin or watery, don’t despair! You have a few options:

1. **Additional Cornstarch Slurry:** You can create a small slurry by mixing 1-2 teaspoons of cornstarch with an equal amount of cold water. Stir this into your warm filling and cook for another minute or two until it thickens.
2. **Slotted Spoon Method:** When transferring the filling to the pie crust, use a slotted spoon. This allows any residual excess liquid to drain, ensuring only the thickened apple mixture goes into the pie shell. You can then spoon some of the flavorful thickened glaze over the apples in the pie pan if desired.

I rarely encounter issues with a runny filling using this method, but these tips are invaluable for troubleshooting and guaranteeing a beautifully set pie every time.

Selecting the Best Pie Pan for Perfect Results

The choice of pie pan significantly impacts how your pie bakes, particularly the crust’s browning and overall consistency. I’ve become a big fan of my cast iron pie pan for its ability to distribute heat incredibly evenly, resulting in a beautifully crisp and golden-brown crust. However, any 9-inch pie plate will work, and each material offers unique advantages:

• **Glass Pyrex Pie Plates:** These are a very popular choice due to their affordability and effectiveness. Glass regulates heat slowly and steadily, promoting consistent baking and even browning, allowing you to easily monitor the crust’s color through the sides. I recommend a glass Pyrex pie plate for reliable results.
• **Ceramic Pie Plates:** Similar to glass, ceramic pans excel at regulating heat, leading to a well-cooked and evenly browned crust. The main drawback is that you cannot visually check the browning of the bottom crust as easily as with glass. A ceramic pie plate is a solid choice for even baking.
• **Metal Pans:** Metal pie pans tend to heat up more quickly and intensely in the oven, which can lead to faster browning of the crust. While this can be an advantage for some, it also means you need to be more vigilant to prevent over-browning or burning, especially around the edges.

Beyond material, consider the shape of your pie plate. Pans with straight edges will yield a pie with straight-sided crust, unless you manually crimp the edges for a decorative finish. The key takeaway is that oven temperatures and baking times can vary, so always keep an eye on your pie, regardless of the pan you choose, to ensure it bakes up perfectly golden and delicious!

Storing and Preparing Your Sugar-Free Apple Pie

Proper storage is essential to maintain the freshness and quality of your homemade sugar-free apple pie. Fruit pies, including this one, can typically be stored at room temperature for up to 2 days, especially if kept in a cool, dry place and loosely covered. For longer storage, or if your kitchen is particularly warm, I recommend refrigerating the pie. Covered tightly, it will last beautifully in the fridge for up to 4 days. I often find it convenient to store the pie directly in the original pan it was baked in, simply covering it with plastic wrap or aluminum foil.

Can You Make it Ahead?

Absolutely! Preparing pies ahead of time is a common practice, and this sugar-free apple pie is no exception. Many desserts require extensive cooling times, and fruit pies like this one are perfect candidates for advanced preparation. While custard-filled or pumpkin/sweet potato pies might need several hours to set and cool completely, this apple pie generally requires only a couple of hours. This makes it ideal for entertaining, allowing you to focus on other aspects of your meal while your delicious pie cools to perfection. You can bake it the day before, let it cool, and then simply warm it slightly before serving if desired.

How Long Will it Last in the Fridge?

When properly covered and refrigerated, your sugar-free apple pie will remain fresh and delicious for up to 4 days. Beyond this, while still safe to eat, the quality and texture may start to diminish.

Freezing for Future Enjoyment

This sugar-free apple pie freezes exceptionally well, making it a fantastic make-ahead option for future cravings or unexpected guests. To freeze, ensure the pie is completely cooled after baking. Wrap the entire pie (still in its pan) tightly in several layers of plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn and preserves its flavor and texture. It can be stored in the freezer for 4-6 months.

When you’re ready to enjoy it, thaw the frozen pie at room temperature for several hours or overnight in the refrigerator. Once thawed, you can reheat it in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until warmed through, typically 20-30 minutes. This will help crisp up the crust and warm the filling to perfection.

Nutritional Insights: Calories and Carbs in One Slice

One of the most appealing aspects of this recipe is its healthier nutritional profile. Thanks to the almond flour crust and natural sugar-free sweeteners, each slice of this delicious apple pie contains approximately 462 calories and 25 net carbs. This represents a significant reduction in calories and carbohydrates compared to traditional apple pies, allowing you to indulge without derailing your dietary goals.

More Delicious Sugar-Free & Healthy Desserts

If you love this sugar-free apple pie, be sure to explore these other healthy and delicious dessert options:

• Healthy Southern Sweet Potato Pie
• Banana Split Pie
• Keto Low-Carb Pumpkin Pie
• No-Bake Peanut Butter Pie
• Healthy Southern Peach Cobbler
• Sugar Free Blueberry Crisp
• Keto Almond Flour Pie Crust
• Keto Low Carb Key Lime Pie
• Cinnamon Coffee Cake Muffins

Explore More Apple-Inspired Recipes

Love apples? Don’t miss these other fantastic apple recipes:

• Sugar Free Apple Crisp
• Slow Cooker Crockpot Apple Crisp
• Slow Cooker Crockpot Apple Oatmeal
• Instant Pot Apple Sauce
• Instant Pot Apple Cider
• Instant Pot Apple Steel Cut Oats
• Sugar-Free Apple Butter
• Cranberry Sauce with Apples
• Caramel Apple Cider
• Slow Cooker Crockpot Baked Apples
• Southern Fried Apples

Top this with our Sugar Free Whipped Cream recipe for the ultimate treat!

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!

Brandi Crawford

Average Rating: 4.75 from 4 votes

Print Recipe
Pin Recipe

Prep Time
20 mins

Cook Time
50 mins

Cooling
2 hrs

Total Time
3 hrs 10 mins

Course
Dessert

Cuisine
American

Servings
10 slices

Calories
462 kcal

Equipment

• Pie Plate
• Pie Crust Protector
• Pie Server
• Foil
• Apple Peeler
• Apple Slicer and Corer

Ingredients

Almond Flour Crust

• 2 cups blanched almond flour
• ¼ teaspoon salt
• ¼ 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.
• ½ cup sweetener
• ¼ cup brown sweetener
• 1 teaspoon fresh lemon juice
• ¼ cup unsalted butter This is 4 tablespoons.
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 tablespoon cornstarch

Crumb Topping

• 1 cup rolled oats
• 1 cup almond flour You can also substitute ¾ cup all-purpose flour.
• ½ cup sweetener
• 1 teaspoon cinnamon
• ½ cup butter melted

Tools

• foil or pie shield

Instructions

Pie Crust

1. Preheat oven to 350 degrees F (175 C).
2. Lightly grease a 9.5 inch pie pan with butter.
3. In a mixing bowl, combine the almond flour, sweetener, and salt (dry ingredients). Stir well to combine evenly.
4. In a separate bowl, whisk together the beaten egg and melted butter (wet ingredients).
5. Add the dry ingredients to a food processor. Pour in the wet ingredients. Pulse manually until the mixture is just incorporated and forms a cohesive dough. While hand mixing is an option, a food processor typically yields the best results for this crust.
6. Press the dough firmly and evenly into the greased pie pan, ensuring it extends up the sides to create a defined crust edge.
7. Poke several holes in the bottom of the dough with a fork to prevent bubbling. Bake for 10 minutes.
8. Remove the crust from the oven and allow it to cool for 15 minutes before adding the filling. This crucial step helps prevent a soggy bottom crust.

Filling

1. Preheat oven to 350 degrees F (175 C).
2. In a large bowl, combine the sliced apples with lemon juice, granular sweetener, and golden sweetener, tossing to coat evenly.
3. Heat a large pot or Dutch oven over medium-high heat and add the butter.
4. Once the butter has melted, add the apple mixture, cinnamon, nutmeg, and salt. Stir continuously for 2-3 minutes, until the sweeteners begin to melt and coat the apples.
5. Cover the pot and reduce heat to medium-low. Simmer for 3 minutes, then stir and simmer for an additional 3-4 minutes, allowing the apples to soften.
6. Uncover the mixture and stir in the cornstarch. Continue to stir for 3-5 minutes until the filling visibly thickens. Taste the filling and adjust seasonings (more sweetener, cinnamon, etc.) as desired.
7. Transfer the hot filling to a large bowl and place it in the refrigerator to cool for 15 minutes. (This is a good time to prepare your crumb topping).
8. Once cooled, pour the apple filling into the pre-baked pie crust in the pie plate.

Crumb Topping

1. In a medium bowl, combine the rolled oats, almond flour, sweetener, cinnamon, and melted butter. Mix with a fork or your fingers until a crumbly texture forms.
2. Evenly sprinkle the crumb topping over the apple filling in the pie plate.

Baking

1. Bake the pie for 20-25 minutes, or until the crumb topping is golden brown and the edges of the crust are browned. (Refer to notes regarding oven and pie plate variations). It’s important to monitor the pie closely as baking times can vary significantly based on your oven and the type of pie plate used.
2. If the crust edges start browning too quickly, you can cover them loosely with a pie shield or aluminum foil. Continue baking for an additional 5-15 minutes, or until the apples are fork-tender. You can test this by piercing an apple slice through a vent in the topping with a toothpick.
3. Remove the pie from the oven and allow it to cool completely for at least 2 hours before serving. This cooling time is crucial for the filling to set properly; slicing too soon will cause the pie to fall apart.

Notes

• While you can combine the pie crust ingredients by hand, it may take longer and result in a less uniform crust. For the smoothest texture, a food processor is highly recommended.
• If you prefer to use standard table sugar instead of sugar-free sweeteners, you can use the same amounts specified in the recipe. No conversion is needed.
• For stevia users, conversion is necessary due to its high potency. Use a standard sugar-to-stevia conversion chart to determine the correct quantity.
• If using pure, organic maple syrup as a natural sweetener (not sugar-free), use ½ cup and adjust to taste.
• Coconut oil can be substituted for butter in the crust and filling, but be aware that it may subtly alter the taste and texture of the pie.
• To save time, store-bought crusts can be used. However, their macros and nutrition will differ significantly. If using a non-almond flour store-bought crust, skip the initial 10-minute bake. Simply add the filling and topping, bake at 400°F (200°C) for 10 minutes, then reduce to 350°F (175°C) and bake for an additional 35-45 minutes.
• My preference is for a crumble topping, similar to a Dutch apple pie, due to its ease and delicious texture, requiring less fuss than a traditional double crust.
• For a double crust pie, double the crust recipe (or buy two store-bought) and place the second crust over the filling. Remember to cut a few steam vents with a knife.
• A cast iron pie pan is my favorite for even heat, but glass Pyrex or ceramic pie plates are also excellent for regulating heat. Your choice of pan will influence how quickly the crust browns.
• If your filling appears thin or watery, you can thicken it with a bit more cornstarch slurry (cornstarch mixed with cold water) or use a slotted spoon to transfer the apples to the crust, leaving excess liquid behind. You can always spoon some of the thickened glaze back into the pie later.

Nutrition Facts

Serving:
1slice


Calories:
462kcal


Carbohydrates:
25g


Protein:
10g


Fat:
35g

Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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