No-Added-Sugar Apple Pie


No-Added-Sugar Apple Pie

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    Fall time is apple time. Enjoy the season with this classic apple pie sweetened with a carb-conscious natural sweetener that adds zero calories is diabetic-friendly too.

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    Servings and Ingredients

    Serves 8
    2 ½ c. Hy-Vee all-purpose flour
    1 tsp. Hy-Vee salt
    ½ Hy-Vee vegetable shortening
    5 tbsp. cold Hy-Vee unsalted butter
    6 to 10 Tbsp. ice water
    ¾ c. packed Swerve brown sugar replacement
    3 tbsp. Hy-Vee all-purpose flour
    1 tsp. apple pie spice
    ¼ tsp. Hy-Vee salt
    4 medium Granny Smith apples , peeled, cored and cut into ½-in.-thick slices (about 5 cups)
    3 medium Pink Lady apples, peeled, cored and cut into ½-in.-thick slices (about 4 cups)
    2 tsp. fresh lemon juice
    1 tbsp. cold Hy-Vee unsalted butter, chopped
    No-added sugar vanilla ice cream, for serving

    Things To Grab

    • Whisk
    • Large bowl
    • Pastry blender
    • Fork
    • Plastic wrap
    • Rolling pin
    • 9½-in. glass pie plate
    • Large bowl
    • Small sharp knife
    • Aluminum foil
    • Wire cooling rack
    • Ice scream scoop


    1. For pastry, whisk together flour and salt in a large bowl. Cut in shortening and butter using a pastry blender until pieces are pea-size.

    2. Drizzle 1 Tbsp. ice water over flour mixture; gently toss with a fork. Repeat with additional ice water, 1 Tbsp. at a time, until all of the flour mixture is moistened. Gather dough and gently press together. Divide dough in half; shape into 2 balls. Flatten each into ½-in.-thick disk. Wrap each in plastic wrap. Refrigerate for 30 minutes or up to 2 days.

    3. If chilled for more than 1 hour, let pastry dough disks stand at room temperature for 15 minutes. Roll one disk, from center to edge, on a lightly floured surface into a 12½-in. round. Transfer pastry to a deep 9½-in. glass pie plate. Trim pastry ½ in. beyond the edge of pie plate; refrigerate.

    4. Preheat oven to 375 degrees. For filling, stir together brown sugar replacement, flour, apple pie spice and salt in a large bowl. Add Granny Smith and Pink Lady apples, and lemon juice; toss to coat.

    5. Roll out remaining pastry disk, from center to edge, on a lightly floured surface into a 12-in. round. Fill pastry shell with apple mixture; sprinkle with chopped butter. Place the 12-in. pastry round on filling. Trim top pastry 1 in. beyond edge of pie plate. Fold top pastry under bottom pastry edge. Press together to seal; crimp edge as desired. Cut several ¾-in. slits in top pastry.

    6. Bake for 55 to 60 minutes or until apples are tender and pastry is golden brown. If necessary, cover edges with foil during the last 15 minutes of baking to prevent over browning. Cool on wire rack before serving. Serve with ice cream, if desired.

    Nutrition facts


    360 Calories per serving

    Amounts Per Serving

    • Total Fat: 19g
    • Cholesterol: 20mg
    • Sodium: 330mg
    • Total Carbohydrates: 61g
    • Protein: 4g

    Daily Values

    Iron 10%
    Calcium 0%
    Vitamin D 0%
    Potassium 4%