Sugarless Apple Pie
Submitted by pbaj
This sugarless apple pie is sweetened with nothing but apple juice concentrate and cinnamon. Dried apple slices simmer in the juice until tender, creating a thick, glossy filling that bakes up golden in a flaky double crust.
YIELD
1 piePREP
20 minCOOK
55 minREADY
1 hrsNo sugar bowl needed for this one. Apple juice concentrate does all the heavy lifting, bringing natural sweetness and intense apple flavor that granulated sugar simply can’t match.
Dried apple slices get simmered in the concentrate with cinnamon until they soften and soak up all that concentrated fruity goodness.
A quick cornstarch slurry thickens everything into a luscious, glossy filling that holds together when you cut a slice.
Tucked inside a golden double crust with a few dots of margarine on top, this pie proves that sugarless baking doesn’t mean flavorless baking.
Chef Tips
- Cook the apple slices just until partly tender so they keep some bite after baking and don’t turn to mush
- Mix the cornstarch with cold water until completely smooth before adding it to the hot juice, or you’ll get lumps
- Let the filling cool slightly before pouring it into the crust so the bottom pastry doesn’t get soggy
- Cut generous vents in the top crust to let steam escape and keep the pastry crisp
Ingredients
Directions
Roll out half of the pastry to fit a 9 inch pie plate.
Fit into pie pan and trim p astry 1 inch beyond rim of pie pan.
Heat undiluted apple-juice concentrate and cinnamon in a large saucepan.
Add the apple slices and cook until partly tender.
Remove apple slices. Mix cornstarch and water until smooth.
Add to juice in saucepan and cook, stirring constantly, until thick.
Combine apples and sa uce.
Cool slightly. Fill unbaked pastry shell and dot top of fruit with marga rine.
Roll out remaining pastry and fit over top. Trim pastry 1 inch beyond teaspoon he rim of pie pan.
Fold edges under and flute. Cut vents in top of pastry.
Bake in a preheated 375℉ (190℃). oven 45 minutes until golden brown.
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