Sugar in apple pie

Ultimate apple pie

Try our classic Bramley apple pie with homemade shortcrust pastry. Simplicity is key to this traditional dish which makes for a comforting family pudding.

Freezable

Nutrition:

Highlight	Nutrient	Unit
kcal	695
fat	33 g
saturates	20 g
carbs	95 g
sugars	32 g
fibre	4 g
protein	9 g
low in	salt	0.79 g

Ingredients

For the filling

• 1kg Bramley apples
• 140g golden caster sugar
• ½ tsp cinnamon
• 3 tbsp flour

For the pastry

• 225g butter, room temperature
• 50g golden caster sugar, plus extra
• 2 eggs
• 350g plain flour, preferably organic
• softly whipped cream, to serve

Method

Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.

For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min – it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.

After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin – 20-22cm round and 4cm deep – leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.

Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

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American apple pie

Difficulty

Ingredients

400 g	butter (cold, divided)
520 g	all-purpose flour (divided)
1	egg yolk
½ tsp	salt
170 g	sugar
60 ml	water
8	apples
½	lemon
½ tsp	cinnamon
¼ tsp	nutmeg
100 g	brown sugar
1	egg white

Utensils

• stand mixer
• plastic wrap
• oven
• rolling pin
• pie dish
• pie weights
• parchment paper
• cutting board
• knife
• large bowl
• cooking spoon
• pastry brush

How-To Videos

How to core and slice an apple

How to fit dough into a pie dish

Nutrition per serving

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Step 1/6

• 360 g butter
• 500 g flour
• 1 egg yolk
• ½ tsp salt
• 120 g sugar
• 60 ml water

• stand mixer
• plastic wrap

Cut some of butter into large pieces and add to a stand mixer with most of flour, egg yolk, salt, and sugar. Beat for approx. 2 – 3 min. until crumbly. Then, slowly add water, reserving a small amount for the final step, and continue to beat for another 1 – 2 min. until dough is smooth and uniform in consistency. Wrap dough in plastic wrap and transfer to refrigerator. Allow to set for approx. 1 h.

Step 2/6

• flour for surface work

• oven
• rolling pin

Preheat oven to 180°C/350°F. Cut dough into two even rounds. Then, flour work surface, place dough on top, and roll out, one at a time, using a rolling pin until rounds are larger than your pie dish.

Step 3/6

• pie dish
• pie weights
• parchment paper

Flour both sides of dough and transfer to pie dish. Press evenly into all edges of dish and then remove excess dough. Place a piece of parchment paper on top of dish and fill with pie weights. Place in preheated oven at 180°C/350°F and blind bake for approx. 10 min.

Step 4/6

• 8 apples

• cutting board
• knife

Peel, core, and quarter apples. Then, cut crosswise into medallion-sized pieces.

Step 5/6

• ½ lemon
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp flour
• 50 g sugar
• 100 g brown sugar

• large bowl
• cooking spoon

In a large bowl, thoroughly mix together apple, lemon juice, cinnamon, nutmeg, flour, sugar, and brown sugar.

Step 6/6

• 40 g butter
• 1 egg white
• 1 tsp water

• pastry brush

Transfer apple slices to pie dish and spread out evenly. Cut remainder of butter into pieces and place on top of apples. Cover pie with rest of dough. Make a small hole in the middle, so air can escape. Mix together egg white and water and brush on top. Return to oven and bake at 180°C/350°F for approx. 50 – 55 min. until golden brown. Enjoy!

Источник

Low Sugar Apple Pie

The Spruce / Tara Omidvar

Nutrition Facts (per serving)
163	Calories
7g	Fat
23g	Carbs
2g	Protein

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Nutrition Facts
Servings: 10
Amount per serving
Calories	163
% Daily Value*
Total Fat 7g	9%
Saturated Fat 4g	22%
Cholesterol 18mg	6%
Sodium 163mg	7%
Total Carbohydrate 23g	9%
Dietary Fiber 1g	5%
Total Sugars 11g
Protein 2g
Vitamin C 0mg	1%
Calcium 11mg	1%
Iron 1mg	4%
Potassium 74mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Apple pies are wonderful, but they can have a few too many calories for some diets. If you still want to enjoy this classic dessert, you can make it a little healthier by cutting out some of the sugar. It’s not hard to do because after all, apples add a fair amount of sweetness themselves, so the pie really doesn’t need a lot of sugar to make it delicious.

This apple pie recipe uses a combination of easily found apples at the grocery store: Gala and Granny Smith. The pie is on the tart side because of the Granny Smith apples, but there are many apple varieties you can choose from. You may notice this pie is missing a top crust; leaving it off is another way to cut back on both sugar and fat that you might otherwise get with a traditional pie crust or a crumb topped pie.

To add a healthy dose of sweetness, try serving this pie warm with a scoop of low-fat, low-sugar frozen yogurt or low-fat, low-sugar ice cream. If you are just getting used to enjoying your desserts with less sugar, you might find the transition a little challenging at first. But soon you will savor the natural flavors of the apples and find it quite satisfying; you probably won’t miss the sugar at all.

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Low Carb Keto Apple Pie Recipe

This keto apple pie recipe tastes like the real thing! With a secret-ingredient keto apple pie filling and an almond flour crust, a sugar-free low carb apple pie really is possible.

FREE PRINTABLE: LOW CARB & KETO FOOD LIST

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I’m here to fulfill your dreams of keto apple pie! Yes, you might have thought that a low carb apple pie was impossible. But it’s not! Your day just got a little sweeter. 😉 And there is a secret to this keto apple pie filling – it’s made from yellow squash! Yes, you can have your veggies AND your sugar-free apple pie all in one delicious bite.

If putting summer squash in pie filling sounds a little strange, don’t be deterred. I served this for 10 non-keto friends and asked them what they thought the filling was made of. All of them said apples! They didn’t guess that it was squash until I told them.

And if you ask me? This is the best sugar free apple pie recipe. Only 3 grams of sugar per slice and it tastes like a real apple pie? What more could you ask for?!

So, grab your pie plates, it’s time to make keto friendly apple pie!

How To Make Keto Apple Pie

This is the keto apple pie recipe you’ve been waiting for! Let’s get on with the details so your house can soon smell like freshly baked homemade (sugar free) apple pie!

• Peel and dice the squash. This is the base of the low carb apple pie filling. Be sure the pieces are small and uniform.

TIP #1: Choose smaller squash for fewer seeds. This isn’t required, but better for texture in the final result.

TIP #2: You can also use zucchini, but I found the flavor from using yellow squash to be just slightly more neutral. If it matters to you, nutrition info per serving comes out to be very similar.

• Make the keto apple pie filling. First you’ll bloom a bit of gelatin (this helps thicken the low carb pie filling!) in a small bowl with water. Cook some butter, powdered sweetener, lemon juice, cinnamon, nutmeg, and cardamom together. Then, whisk in the gelatin mixture and simmer until the mixture has thickened, as pictured below.

TIP: Use powdered sweetener, not granulated, for best results. Granulated erythritol based sweeteners generally don’t dissolve as well, crystallize more easily, and can make your sugar-free apple pie filling grainy.

• Make the low carb apple pie crust. This is very similar to my almond flour pie crust recipe, but I added gelatin here as well to make it more sturdy. Mix together almond flour, sweetener, sea salt, butter, egg, and vanilla together with a hand mixer. The dough should be crumbly. Once it’s uniform, add gelatin powder and water. The consistency will be similar, but you may notice it sticks together better.

• Divide the keto apple pie crust in half – half for the top crust and half for the bottom.
• Press the bottom crust into the pie pan. Press half of the dough into a lined 9-inch pie pan. You can flute the edges if you like, but I skipped it to make the top crust easier to seal later.

• Bake the crust until golden brown. Then, be sure to let it cool so that the filling doesn’t make it soggy.

TIP: Pre-bake the crust just enough to cook through, but don’t let the edges get too dark. Otherwise, they will burn when you bake the whole pie afterward. Don’t skip pre-baking, otherwise the bottom will get soggy more easily later.

• When the crust has cooled, add the filling into the pie crust. It’s important that both the filling and crust have cooled!

• Top the pie. Roll out the other half of the dough in a circle, a little larger than the pie plate. Carefully transfer the top crust onto the pie and cut off any excess crust around the edges. Seal the edges with your fingers, cut 4 slits in the top crust and your sugar-free apple pie is ready to bake!

• Bake your keto friendly apple pie until golden brown.

TIP #1: The top crust may feel relatively soft when it’s done, which is okay. It will firm up more as it cools.

TIP #2: If the crust edges darken too much before the center is done, you can cover the edges with foil or use a pie crust shield.

How Many Carbs In Sugar-Free Apple Pie?

Are you ready for this? This sugar-free apple pie has just 8 grams of net carbs per slice!

Yes, that’s a little higher than some other low carb desserts, but to be able to enjoy apple pie on a keto diet, I think it’s well worth making room in your carb allowance. 😉

TIP: The nutrition info is if you cut the pie into 12 pieces, which are quite filling thanks to the almond flour crust. If you prefer to cut carbs more, you can cut it into 16 pieces instead.

The full nutrition stats can be found in the recipe card below.

How To Store Sugar-Free Apple Pie

This low carb apple pie can be sealed with plastic wrap and stored in a cool area for about a day.

If you don’t plan on eating it within a day, transfer it to the refrigerator.

How To Freeze Low Carb Apple Pie

If you won’t eat the keto friendly apple pie within a few days, you can also freeze it!

I prefer to cut the keto mock apple pie into slices and then wrap each slice tightly in plastic wrap. Store the slices in a freezer bag for extra protection.

When you’re ready to eat, simply take out and thaw at room temperature for a few hours, or in the fridge overnight.

More Ideas for Keto Apple Pie Filling

I have a feeling you’re going to LOVE this keto apple pie filling, so I though I would share some other ways you can use it for fall desserts and treats. It’s sweet and tart and will make you think of fall. 🙂 Try it combined with these recipes:

• The Best Low Carb Keto Ice Cream – Highly recommend serving your keto friendly apple pie a la mode – pictured above!
• Keto Low Carb Milkshake – Have you ever heard of an apple pie milkshake? Try it with this milkshake recipe!
• Low Carb Paleo Almond Flour Biscuits – Add a couple tablespoons sweetener to these biscuits, then top them with the keto apple pie filling and a dollop of whipped cream.
• Easy Keto Almond Flour Pancakes – Okay, this could work as a decadent breakfast or a fun dessert! Top these pancakes with the keto diet apple pie filling for a fun treat.

You can also make a quicker keto mock apple crumble instead if you don’t want to deal with a crust.

Tools To Make Low Carb Apple Pie

Tap the links below to see the items used to make this recipe.

• Hand Mixer – This hand mixer is great if you don’t have a stand mixer like me! It gets the job done and so much easier to clean and store.
• Glass Pie Plate – Comes with two in case you want to double the batch of keto zucchini mock apple pie!
• Stainless Steel Pie Server – A pretty server to showcase your sugar-free apple pie recipe.
• Pie Crust Shield – For protecting the edges if they start to brown too much. Works for any kind of pie, 9 or 10 inch.

Keto Apple Pie Recipe:
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