Low Sugar Apple Pie Recipes

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 3 ingredients; fold in apples. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake 35 minutes. Increase oven setting to 400°; bake until apples are tender, 15-20 minutes.

Steps:

• In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally., Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely., Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk together the cornstarch, cinnamon and 1/4 of the apple juice.
• In a saucepan over medium heat, simmer the apples in the remaining apple juice until tender. Add the cornstarch mixture and stir until thickened.
• Pour into bottom crust and cover with top crust. Bake for 45 minutes.

Steps:

• Preheat oven to 425°F.
• In a bowl, combine cinnamon, nutmeg, cloves, allspice, flour, cornstarch and Splenda. Mix very well.
• Slice apples.
• Place a generous ¼ cup of spice mixture in bottom of pie crust. Cover with a layer of apples, then continue alternating layers of spice mixture and apples until all the apples are in the crust; end with the spice mixture.
• Dot the top with half the butter. Drizzle with honey and maple syrup. Spread granola over top of pie and dot with remaining butter.
• Place pie (on a cookie sheet to catch spills) into preheated oven for 10 minutes. Turn heat down to 375°F and bake another 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside.
• In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
• Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
• Bake in preheated oven for 45 minutes, or until crust is golden brown.