Sugar-Free Apple Pie
Around here, National Pie Day (January 23) is like Christmas, Hanukkah, and Thanksgiving rolled up into one! Every year on this holy pie day, I like to do something special. In 2009 I decided National Pie Day would be the perfect opportunity to roll out a line of sugar-free pies. Incorporating Splenda into the sugarfree pies allows you to undulge in a sweet treat while limiting your sugar intake. Sugarfree apple pies have been flying off the shelves ever since—a great way to savor apple pie minus the guilt.
Recipe information
Yield
Makes one 9-inch pie, 6 to 8 slices (level: easy)
Ingredients
Crust
Filling
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Set the pie shell to the side while you make the filling.
Step 3
To prepare the filling, in a small bowl, mix together the Splenda, cinnamon, flour, and nutmeg. Place the apples in a large bowl and sprinkle them with the Splenda mixture, making sure all of the apples are thoroughly coated. Place the apple mixture in the pie shell, distributing it evenly. Dot the filling with the butter.
Step 4
To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
Step 5
To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for 40 minutes, or until the apples are tender. Insert a cake tester or a knife into the pie to check the firmness of the apples. If the apples are still firm, continue baking the pie until they soften. The perfect apple pie will have visible juices bubbling around the crust. If the top of the crust is getting too brown and the apples are not done yet, cover the pie with aluminum foil to allow the apples to bake a bit longer without browning the crust too much. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
Step 6
Apple pies are best served either at room temperature or warmed at 350°F for about 10 minutes. Sugar-Free Apple Pie will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
