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Truly Sugar-Free Apple Pie

3 months ago

Slice into this satisfying pie and you won’t even notice it’s sugarless!

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Truly Sugar-free Apple Pie

For the filling:

8 Fuji apples

3 Tbsps Lemon juice

1 tsp Vanilla extract

* Zest of 1 lemon

1/2 cup Raisins

* Big pinch of cinnamon powder

* Big pinch of nutmeg, ground

1 Tbsp Cornstarch

For the crust:

1 cup Whole wheat pastry flour

1 cup All-purpose flour (preferably unbleached)

1 tsp Salt

1/2 cup Olive oil-based margarine, grated with a large grater and chilled

1/4 cup Liquid skimmed milk, chilled

  1. Have a 9-inch pie plate ready. Prepare the filling by peeling, coring and slicing the apples lengthwise, about 1/4 inch thick.
  2. Blend together the lemon juice and the vanilla. Pour over the apples and toss. Mix in the lemon juice zest, raisins, cinnamon, and nutmeg. Add in the cornstarch. Set aside and prepare the crust.
  3. To make the crust, combine the flours and the salt in a large bowl. Rub the chilled grated margarine into the flour, then toss in the cold milk. (If the mixture is dry, add a little more milk.)
  4. Divide the dough into two. One part must be little more than the other.The bigger dough will be the bottom crust.
  5. On a lightly floured surface, roll out the bigger dough into a 12-inch circle. Line the pie plate. Prick lightly with a fork and fill with the prepared apple filling.
  6. Roll out the top dough and cover the pie. Let rest in the chiller for at least 15 to at most 30 minutes.
  7. Preheat the oven to 425 F . When the pie is ready to be baked, immediately lower the temperature to 400 F. Bake for 25 to 30 minutes. Let it cool on a wire rack.
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