Sugar-Free Apple Pie Recipe
Sugar-free apple pie? Yes, it’s possible! It turned out just as delicious with xylitol and erythritol as the one I remember from my childhood, made by my grandmother. The only difference is that she always sprinkled a little sugar on top. I skipped that step this time – but if you can find powdered xylitol, feel free to dust some on top for a touch of nostalgia.
The crust is made with whole wheat flour, which is a healthier alternative to regular white flour. Try this classic dessert in a healthier version! I love making it most when the colder autumn weather arrives. The kitchen fills with warm cinnamon-apple aromas, reminding me that autumn can also bring so much joy. Summer may be over, but we can still create warmth in our hearts during gloomy days if we keep a positive mindset. I’ve already written about fall joy tips before. It’s lovely to read things like that while enjoying a slice of apple pie.
Apple Pie Recipe
Ingredients
For the dough:
- 450 g whole wheat flour
- 100 g xylitol
- 50 g erythritol
- 200 g butter (choose one with at least 82% fat content)
- 4 egg yolks
- 2 tablespoons (50 g) sour cream (12% fat)
- 1 pinch of salt
For the filling:
- 1 kg peeled apples (I used Jonathan apples)
- Juice of 1 lemon
- 50 g erythritol
- 2 teaspoons ground cinnamon
Under the filling:
- 20 g ground walnuts
- 50 g diabetic apricot jam
For brushing:
- 1 egg
Instructions
- Pour the flour into a large bowl, add the xylitol and a pinch of salt, then mix well.
- Add the butter and rub it thoroughly into the flour mixture until crumbly.
- Add the 4 egg yolks and the sour cream. Knead everything together well, then divide the dough into two equal balls. Place them in the refrigerator while you prepare the apples.
- Peel and grate the apples, then pour the lemon juice over them. Let them sit for 5 minutes, then squeeze out the juice with your hands and place the drained apples into another bowl. (Save the juice – it’s great as a smoothie base or you can drink it on its own.)
- Add the erythritol and cinnamon to the drained apples. Mix thoroughly and set aside.
- Butter a 25 cm pie dish.
- Remove the dough balls from the refrigerator. On a floured surface, roll out one ball to about 0.5 cm thick. Place it into the pie dish and gently press it into the edges. Feel free to patch any missing spots with your fingers.
- Prick the bottom of the dough a few times with a fork. Spread the apricot jam over the crust and sprinkle with the ground walnuts. Add the squeezed apple filling on top, then sprinkle lightly with a little flour.
- Roll out the second dough ball to the same 0.5 cm thickness. You can decorate it however you like. I used a cookie stamp for this recipe, but you can also make a lattice top or cut out stars for decoration. Place the dough over the apple filling.
- Brush the top with beaten egg and bake in a preheated oven at 190°C / 374°F (top and bottom heat) for 40 minutes.
- Once baked, allow the pie to cool completely before slicing.
Calories and macros
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