Home Made Apple Pie – Sugar-Free, Delicious, and Perfect for the Holidays!

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This Memorial Day I decided to bake an all natural sugar-free apple pie! This is my second month of no-sugar (as an ingredient) and I’ve started really craving deserts. I’ve had to find other healthier ways to fulfill that craving and that’s what lifestyle changes are all about. If you’re trying to ditch the processed-sugar-denatured-high-carb-junk and you want a real treat for your body you will have to make this apple pie! You won’t regret it, and you won’t believe it’s sugar-free!!

Here’s the recipe followed by lots of step-by-step pics to keep u on track!

APPLE PIE (WITHOUT REFINED SUGAR)

CRUST
3 cups whole wheat pastry flour
2 sticks cold, unsalted butter
1 tablespoon sea salt
5 tablespoons maple syrup
4-6 tablespoons cold water

FILLING
6 large granny smith apples
Juice from 1 lemon
1/4 cup whole wheat pastry flour
3/4 cup maple syrup
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 vanilla bean
1 tablespoon melted butter

Wash and peel then slice apples into even pieces and toss with lemon juice and flour. In a small pot, combine maple syrup, cinnamon, nutmeg, and cloves. Split the vanilla bean in half and scrape out the vanilla into the pot as well. Heat over low until the warm and starting to bubble around the edges, whisking occasionally. Pour over apples and toss until apples are coated. Let sit for one hour (or overnight is better!)

To make crust, combine the flour and salt into a bowl and cut in butter with your fingers (or use a food processor) Once butter are broken down to the size of peas, add maple syrup and 1 tablespoon of water at a time to the mix, stir/kneading until the dough comes together, working dough as little as possible. Dump dough onto a flour covered surface and divide into two pieces. Form pieces into disc, wrap in plastic, and place in refrigerator for 20 minutes to chill.

Roll one piece of dough into a large circle, enough to cover a 9″ pie pan with crust hanging over.

Preheat oven to 375˚.

Pour filling into the pie pan. Roll out the second pie crust and cut into strips (if wanting) or place the crust on top whole. Add remaining dough to edges, crimp the edges and cut slits in the top if using the crust as a whole. Brush crust with melted butter, also egg whites work well.

Bake for 45-55 minutes or until the top has browned and the apple filling in bubbling out the sides. Let cool before serving.

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