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Monday, September 26, 2022

Making Sugar-Free Apple Pie

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You don’t have to give up apple pie if you cut back on sugar. It’s a sure thing that no one will notice the difference.

The dough

  • 2 cups sifted flour
  • 1 teaspoon salt
  • 2/3 cup cooking fat
  • 4 tablespoons ice water


  • 6 large tart apples
  • 3/4 cup granulated sugar substitute
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 2 tablespoons butter

Oven: 400°C

Sift flour and salt into a bowl; work in half of the cooking fat with two knives or a pastry blender to make a coarse meal. Beat in remaining cooking fat the size of a pea.

Using a fork, add enough ice water to hold the crumble together. Shape the dough into a ball and turn it out into the bowl with a fork. Place the dough on a floured cutting board and roll out half of it to fit into a 9-inch cake pan. Place the dough in a bowl.

In a bowl, combine the sweet sugar, 2 tablespoons flour, cinnamon, nutmeg, and 1/8 teaspoon salt.

Wash the apples, dry them, peel, core, and quarter them. Then chop the fruit and add it to the sugar mixture. Mix well. Pour the fruit into a pastry-lined pie pan. Brush the fruit with 2 tablespoons of butter.

Roll out the rest of the pastry. Trim the pastry to ensure better airing. If you wish, you can also cut the dough into 1 cm long pieces and braid them together to form a grid. In either case, place the dough on top of the cake and press firmly on the edges. Bake for about 50 minutes, or until the crust is golden and the fruit is tender; there are 6 servings; bake for about 10 minutes, or until the cake is golden and the fruit is tender.

About Author

Sara is a qualified food expert at Main food line, Canada. She had graduated from the University of Cambridge. Sara loves to write about healthy nutrients which help to prevent the human body from various diseases. So people enjoy a healthy lifestyle. She is well experienced in sugar free apple pie and has an impressive portfolio of serving international clients.


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