The Best Apple Pie Recipe!

How about a Thanksgiving with no guilt? I think yes!

Because it is pie season and the Holidays are coming up so fast, it is an excellent time to explore with recipes. I am currently sugar-free which is an issue when it comes to Pies and any seasonal treats. The good news is this recipe 100% sugar-free! ( It can also be made Gluten Free ) So you can feel both happy and guilt free this holiday season.

The whole thing started off when I came across a great gluten free flour already a mix and ready to be used as a wheat replacer I got the idea to make an apple pie, and glad I did because it was delicious!

Here is what you will need:

For the crust

• 1.5-2 cups of regular baking flour ( or gluten free )

• 1 1/4 cup butter ( usually that’s one small stick and a little bit extra )

• 1/4 cup of cold or ice water

• A pinch of salt

For the filling ( see my apple filling recipe ) or..

• 6-7 thinly sliced apples

• 3/4 cups of sugar replacer ( I used Truvia a stevia blend )

• One teaspoon Cinnamon

• 1/2 teaspoon nutmeg

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Start by preheating the oven to 425• and mixing the flour and pinch of salt together then, add the butter in small chopped cubes and mix either with a mixer on low or even with your hands until it has a slightly bread crum texture. Next, slowly add a teaspoon at a time of the cold/ice water into the flour while mixing on a low setting. Once all the water has been added it should be like bread before it’s cooked. be careful not to over mix it. Next set in the fridge for 4 hours or the freezer for 20-30 mintues.

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Here comes the tricky part as with most baking we have to roll it out and into the pie pan. I had a hard time with this because it kept sticking so if you have a great trick for rolling out dough then use it, if not just roll it slowly and make sure you dust the board and rolling in with flower.

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Processed with VSCO with a6 preset

Next mix the apples, spices, sugar replacer together in a pot. Cook on medium heat for about 10 minutes just so the apples and spices glaze together.  Next add the filling to the pie and cover with dough, this recipe should make enough dough for both the bottom and top of the pie depedning on how you plan to decorate the top.

Place the pie in the 425* oven for about 40 mins and until slightly golden. Make sure you check on it every 15 mintues or so to make sure the sides aren’t burning and if they areyou can coverthem with tin foil.

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Processed with VSCO with a6 preset

Let it cool beofre surving up and then enjoy it! You can also make whipped cream with some stevia or just plan and that adds a lovely sugar free extra to an ralready amazing pie!