Sugar-Free Classic Apple Pie with Vanilla Ice Cream
Indulge in the timeless comfort of dessert without the guilt with our Sugar-Free Classic Apple Pie with Vanilla Ice Cream. This recipe transforms the beloved classic into a healthier treat by swapping out traditional sugar for a natural sugar substitute, keeping all the flavor and none of the extra calories. Tart Granny Smith apples are spiced to perfection with cinnamon and nutmeg, encased in a buttery, flaky homemade pie crust. Each slice is elevated further when paired with creamy, from-scratch vanilla ice cream, made with rich heavy cream and the warm essence of real vanilla. Ideal for those craving a wholesome twist on a nostalgic favorite, this sugar-free pie is the perfect sweet finale to any meal. Great for family gatherings, holiday feasts, or anytime you want to savor a guilt-free dessert, this recipe doesn't compromise on flavor or indulgence.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 1 cup Unsalted butter
- 0.5 cups Cold water
- 6 medium Granny Smith apples
- 2 tablespoons Lemon juice
- 0.75 cups Granulated sugar substitute (e.g., erythritol or monk fruit sweetener)
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 2 tablespoons Cornstarch
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 cups Heavy cream
- 1 cup Milk
- 4 large Egg yolks
- 1 teaspoons Vanilla bean or vanilla extract
Instructions
Preheat your oven to 425°F (220°C).
Prepare the pie crust by mixing flour and salt in a large bowl. Add cold, diced butter and blend using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add the cold water gradually, one tablespoon at a time, mixing with a fork until the dough just comes together.
Divide the dough into two equal parts, wrap them in plastic, and refrigerate for at least 30 minutes.
Peel, core, and slice the apples into 1/4-inch thick slices. Place them in a large bowl and toss with lemon juice.
Add the sugar substitute, cinnamon, nutmeg, and cornstarch to the apples, mixing well to coat them evenly.
Roll out one portion of dough on a lightly floured surface into a 12-inch circle. Carefully fit it into a 9-inch pie pan, allowing excess to hang over the edges.
Fill the crust with the apple mixture, mounding slightly in the center.
Roll out the second portion of dough and place it over the apple filling. Trim and crimp the edges to seal the pie. Cut slits in the top crust to allow steam to escape.
Beat the egg with vanilla extract and brush it over the top crust.
Bake the pie in the preheated oven for 50 to 55 minutes, or until the crust is golden and the apples are tender. Let it cool on a wire rack.
To make the vanilla ice cream, in a medium saucepan, heat heavy cream and milk over medium heat until it begins to simmer. Do not let it boil.
In a separate bowl, whisk the egg yolks and granulated sugar substitute until well blended. Gradually add the hot cream mixture to the yolks, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to coat the back of a spoon, about 8-10 minutes.
Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a bowl to remove any lumps.
Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Churn the custard in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm.
Serve slices of sugar-free apple pie with scoops of homemade vanilla ice cream on the side. Enjoy!
Nutrition Facts
Calories |
4622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.5 g | 375% | |
| Saturated Fat | 164.0 g | 820% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1708 mg | 569% | |
| Sodium | 1614 mg | 70% | |
| Total Carbohydrate | 594.2 g | 216% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 123.7 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 587 mg | 45% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2095 mg | 45% | |
*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.
