No Sugar Apple Pie
Indulge in the naturally sweet flavors of fall with this No Sugar Apple Pie, a wholesome twist on a classic dessert! Perfectly ripe apples like Fuji, Honeycrisp, or Gala take center stage, sweetened with a luscious date paste instead of refined sugar. Warm spices like cinnamon and nutmeg infuse the filling, while a buttery, golden crust brings everything together. This healthier apple pie recipe is easy to make, thanks to simple ingredients like a cornstarch slurry for thickening and an optional egg wash for that bakery-style finish. Ideal for those looking to cut back on sugar without sacrificing flavor, this pie is a crowd-pleaser that's perfect for holidays, potlucks, or cozy weeknight desserts. Serve it warm with a scoop of vanilla ice cream or on its own for a naturally sweet treat that feels indulgent but is entirely guilt-free!
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Recipe Information
Ingredients
- 6 large Apples (e.g., Fuji, Honeycrisp, or Gala)
- 1 cup Pitted dates
- 0.5 cup Water
- 1 tablespoon Lemon juice
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 2 tablespoons Cornstarch
- 1 9-inch crust Unsweetened pie crust (store-bought or homemade)
- 1 tablespoon Unsalted butter
- 1 large (optional, for egg wash) Egg
- 1 teaspoon Water (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
Peel, core, and thinly slice all six apples, placing them in a large mixing bowl.
In a blender or food processor, combine pitted dates and 1/2 cup of water. Blend until a smooth paste forms, scraping down the sides as needed.
Add the date paste, lemon juice, ground cinnamon, and ground nutmeg to the apples. Mix until the apple slices are evenly coated.
In a small bowl, dissolve the cornstarch in 2 tablespoons of water to make a slurry. Pour the slurry over the apple mixture and stir to combine.
Roll out the pie dough and press it into a 9-inch pie pan if using homemade dough. Trim the edges as needed.
Pour the apple filling into the prepared pie crust, spreading it evenly.
Dot the filling with small pieces of unsalted butter for added richness.
If using a double crust, roll out the second crust and lay it over the filling. Trim and crimp the edges to seal. Alternatively, create a lattice pattern for a rustic effect.
Beat the egg with 1 teaspoon of water to create an egg wash. Brush this lightly over the top crust for a golden finish (optional).
Cut a few small slits in the top crust to allow steam to escape.
Bake the pie in the preheated oven for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and let the pie cool for at least 1 hour before slicing.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 38.1 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 430 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
