Apple Pie-Smith's Favorite - Low Sugar
Amazing Apple Pie. Everyone begs me to make it & most don't know it has no sugar added. I think it might be the perfect dessert.
Amazing Apple Pie. Everyone begs me to make it & most don't know it has no sugar added. I think it might be the perfect dessert.
- Carbohydrate 20.7012872402931 g
- Cholesterol 7.62578125327025 mg
- Fat 2.9123206262143 g
- Fiber 0.0704312508018318 g
- Protein 0.274265312308262 g
- Saturated Fat 1.83450843827826 g
- Serving Size 1 1 Serving (27g)
- Sodium 20.4823750087216 mg
- Sugar 20.6308559894912 g
- Trans Fat 0.211346250079925 g
- Calories 104 calories
Step-by-step
- Heat oven to 400.
- Combine Splenda, flour, cinnamon, nutmeg and add a dash of salt.
- Mix with apples and optional cranberries.
- Line 9 inch pie plate with pastry, fill with apple mixture, dot with butter.
- Add top crust, seal edges, cut slits for steam to escape.
- Bake at 400 for 50 min or until golden brown.
Baking without traditional sugar removes more than just sweetness; it eliminates a primary agent responsible for browning and moisture regulation. When substituting granular sucralose for sucrose in fruit pies, the structural behavior of the filling changes significantly. Granulated sweeteners dissolve entirely during baking rather than creating the viscous syrup formed by melting table sugar. Consequently, adding two tablespoons of all-purpose flour directly to the spice blend acts as a critical thickener to absorb the juices released by eight to nine peeled apples.
Granny Smith apples remain the preferred cultivar for reduced-sugar baking due to their high malic acid content. Their sharp tartness cuts through the flatness sometimes introduced by artificial sweeteners. Slicing the fruit uniformly ensures even heat penetration during the fifty-minute bake time at four hundred degrees Fahrenheit. Uneven cuts leave hard centers while overcooking the surrounding fruit into mush. Tossing the slices with cinnamon, nutmeg, and a pinch of salt distributes the spices evenly across every surface before the filling enters the pastry.
Many cooks ruin fruit pies by omitting steam vents on the top crust. Cutting deliberate slits allows trapped water vapor to escape, preventing the interior pressure from separating the top and bottom dough layers. Dotting the fruit mixture with two tablespoons of butter just before sealing the upper pastry introduces necessary fat solids. These fats melt slowly into the filling, enriching the sauce as the starches gelatinize.
Achieving a proper golden brown crust requires monitoring the visual cues of the pastry rather than relying solely on the kitchen timer. The oven temperature must stay hot at four hundred degrees to set the flour matrix and brown the butterfat in the dough. Cool the finished dessert completely on a wire rack before slicing to allow the internal starches to cool and set the filling.
