A strange thing happens as we near the end of August on the East Coast. There’s this itch…an itch for fall leaves, crisp mornings, and comfort foods like meatloaf, beef stew, chili, roast chicken. You get the picture.
And let’s not forget a classic cold weather go-to, apple pie, which happens to be one of my all-time favorites. Especially when the apples are ripe for the picking at local orchards. I’ve made it a million ways…crumb topping, pie crust topping, no crust, oatmeal. So versatile!
Recently, I baked an apple pie (hey, it’s almost fall) for my father-in-law’s birthday. He’s diabetic, as is my mother-in-law, so I have to lay off the sugar. Know what? Turns out apple pie’s versatile when it comes to being sugar-free too.
Preheat your oven to 375 degrees. Peel the apples, and slice them thin, then place them in a large bowl. Add the lemon juice and zest, cinnamon, allspice, and sucralose. Toss the apples so that they are well-coated and then set it aside.
Lay 1 pie crust in a 9″ pie plate, taking care to be sure the edge of the crust reaches the edge of the plate all the way around. Pour the apple filling into the crust, making a mound, then dot the top with butter cubes.
Gently lay the 2nd crust overtop the filling, and pinch the edges together around the plate to seal it tight. Take a fork and lightly press around the edge of the pie, just to give it a little extra hold.
Using a basting brush, paint the top of the pie lightly with the milk. Sprinkle a little extra sucralose on top if you like, then poke a hole in the middle of the pie to make a vent.
Place the pie on a cookie sheet covered in foil (save yourself the cleanup when if the pie dribbles over!), and bake for 60 minutes, or until the crust is golden brown. Remove from oven and let cool at least 30 minutes before serving.
Serve warm, room temperature or cold! Delicious with sugar-free vanilla ice cream!
Note: If you’re a sugar-eater, replace the sucralose with natural sugar–ratios remain the same!