Sweet Enough Apple Pie,Sugarless

This apple pie proves you don’t need a single grain of sugar to get a satisfying dessert. Raisins plumped in hot water provide all the sweetness, releasing their concentrated natural sugars into the apple filling as it bakes. Cinnamon, ginger, and cloves round out the flavor.

Boiling the raisins for 10 minutes softens them and kicks off the sugar release before they even hit the pie. Drain the excess water, or the filling will be too wet and the bottom crust will turn soggy.

Lemon juice sharpens the apples and prevents them from browning while you assemble. Just a teaspoon does the job. A touch of flour mixed into the filling absorbs the juices released during baking and keeps the filling sliceable instead of soupy.

Mound the filling high in the center. Apples shrink as they cook, and a flat fill turns into a sunken pie.

Pro Tips

• Use tart cooking apples like Granny Smith. Sweet apples without sugar back them up taste flat. Tart varieties bring the acidity this pie needs.
• Slit the top crust generously. Steam needs to escape, or pressure builds and the crust cracks or lifts.
• Crimp the edges securely. The filling bubbles during baking and a loose seal means leaks.

Variations

• Add a handful of dried cranberries along with the raisins for extra tartness and color.
• Sprinkle the top crust with a light dusting of cinnamon before baking for a spiced finish.
• Use a crumb topping instead of a full top crust for a crunchier, more rustic version.