Hold the Sugar Apple Pie

No Sugar Apple Pie from Gluten Free Canteen

There’s no sugar in this pie except for what the little apple brings to the dish. So what’s a pie without sugar? Fantastic, actually.

We’ve been trying to reduce the amount of sugar we eat around here because one of us is getting old (not me, really). It takes a little time to get used to using less sweetener in baking.

The taste buds eventually adjust, though. Start with reducing the amount in a recipe by a quarter and then by a third and then by half and then even less until you find the amount that makes your taste buds happy enough and the sugar amount low enough to make the glucose meter happy.

So we decided to try a no-added-sugar pie. It might be a little tart if you haven’t yet started reducing the sugar in your baked goods, but if you’re already doing that, give this a try. Usually I would add a small amount of sugar to the crust because it isn’t a savory pie but I omitted that, too. I also left out the salt but that is another story for another time. Coarse salt (like Diamond kosher salt) is a good thing to use in small amounts.

The crust for this recipe is dairy-free using a combination of Spectrum organic solid shortening and coconut oil but you could absolutely do a regular pie crust like this one. Butter sure does make the crust taste pretty darn good but along with reducing the sugar, we try to eliminate dairy from our daily diet (see getting old above).

About those little spidey cracks in the crust? A little advice – cut the steam vents when the crust is chilled but before baking. I forgot and took the pies out  of the oven in the middle of baking and cut a couple of vents which led to spidey-cracks in the crust. They may look a little sad, but it sure doesn’t take away from the flavor.

These little pies were a fun dessert. The coconut oil in small amounts helps pop some flavor back into the crust to make up for the missing butter. Adding a tablespoon of coconut flour to the crust was also a nice addition. The cubed little apple pieces do well with a boat load of lemon zest and spices, along with a tiny bit of flour to keep the pie from getting all liquidy and no sugar was actually not a big deal because Gala apples are kind of sweet already. I think if you use tart apples or want additional sweetener, adding a couple of tablespoons of brown sugar or 2 tablespoons of maple syrup to the apple mixture would do it. Or if you want a regular, very tasty old-fashioned apple pie, this recipe here will be great.

Give this version a try if you are thinking about cutting back on the sugar. Your glucose meter will thank you.

No Sugar Apple Pie from Gluten Free Canteen

No Sugar Apple Pie
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Ingredients
Crust
  • 300 grams Canteen flour blend (2⅓ cups) (see notes)
  • 1 tablespoon coconut flour (optional)
  • ¼ teaspoon kosher salt (optional)
  • 144 grams Spectrum solid shortening (10 tablespoons)
  • 30 grams coconut oil, solid (2 tablespoons)
  • up to 60 grams cold water (1/4 cup)
Filling
  • 6 to 8 medium or large apples (your choice)
  • 1 to 2 lemons, zested
  • 2 tablespoons pure lemon juice
  • 2 teaspoons Canteen flour blend
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly ground nutmeg
  • ¼ teaspoon ground clove
Topping
  • 1 egg, beaten, for brushing (optional)
  • ¼ teaspoon kosher salt (optional)
Instructions
  1. Preheat oven to 350°F. Use two or three mini (personal) pie pans or one shallow 9-inch pan. In the bowl of food processor pulse together flour, coconut flour (if using) and salt, if using. Add shortening and coconut oil and pulse until mixture forms coarse uneven crumbs. Add water a little bit at a time (you might not need all of it) and pulse until the dough forms a ragged, rough ball of smeary dough. Remove from the processor onto plastic wrap and divide dough in half. Wrap each half and refrigerate for 30 minutes. Meantime prepare the filling.
  2. Peel and cube apples into small bite size pieces. Fold zest and lemon juice into apples. Add flour, cinnamon, nutmeg, clove and salt (if using) and fold until all the apples are coated.
  3. Remove dough from the refrigerator and roll each half between sheets of plastic wrap to a size just larger than the rim of the pie pan. Peel plastic from the top of the dough but don't remove it. Flip the dough over and peel the other piece of plastic wrap from the dough. Using the bottom plastic wrap, flip the dough onto the pie pan and gently set it into the bottom and take away the plastic which should come right off because you already peeled it from the dough. Set the crust in and patch any cracks. Fill with the apple mixture and pile it high in the middle. Repeat the dough thing with the other half and flip over the top of the filling. Pinch the edges together and form a nice looking rim.
  4. Beat the egg in the apple bowl to catch the remaining spices left in the there. Brush the top of the crust with egg wash, if using. Refrigerate the pie for about 15 minutes to chill the crust. Cut a few steam vents in the top of the pie. Place pie on a baking sheet (to catch liquids that leak and keep the oven from smoking) and bake 40-50 minutes or until the crust is golden brown and the apples are steaming through the vents. Cool to room temperature and serve.
Notes
Click on right sidebar, About Flour for Canteen blend

 

Comments

  1. theintolerantchef says:

    I’d love to try this one out, cutting back on sugar is something I’ve been trying to do for a while

  2. glutenfreegrannie says:

    That is a beautiul pie crust for Gluten Free – Wow

  3. Lenore Plassman says:

    I think its Jonagold apples that I peeled and sliced- I don’t cube- and tossed into my usual pie crust tonight. I did not add sugar and I did not add lemon. I did add cinnamon and a little ginger powder. You know what? The apples mushed up beautifully and we could taste the apples. Fantastic without sugar of any kind. We had a slice of cheddar with it.

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