Low Sugar Apple Pie Recipes

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.

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:

• In a large bowl, combine the first four ingredients; let stand for 15 minutes. Stir and pour into pastry shell. Sprinkle with nuts. , Bake at 425° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until apples are tender. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.

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:

• Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water and brown sugar, and bring to a boil. Reduce temperature and let simmer.
• Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Steps:

• Clean, Peel and Dice some of the apples (2-3) and add to a 2 quart saucepan. Add orange juice, lemon juice and cinnamon. Allow to "stew" on medium heat for 5 minutes. This will make the apples soft and sweeten naturally in their juices.
• Clean, peel and slice the rest of the apples and put the lid on with the heat on low for an additional 5 minutes.
• Turn off the heat and mix the corn starch and water in a separate cup. Add to apples and stir. This will prevent the apple mix from being too thin and gloopy during the cutting process.
• Add to the bottom crust of your favourate pie crust (be sure to perforate it with a fork first!), add filling and the top layer of dough.
• Since the filling is still hot, the cooking time will be cut down; bake at 450 degrees for 25-30 minutes.
• This pie is easily prepared and frozen to be cooked later.

Steps:

• Make the crust: In a food processor, blend the oats into a coarse powder.
• Add the butter to a medium saucepan over medium heat and cook until nutty brown in color, 5-6 minutes. Once the butter has browned, add the ground oats, flour, salt, and water, and mix to combine. Let cool for 5 minutes.
• Transfer the crust mixture to a 9-inch (20 cm) tart pan, spreading evenly across the bottom and up the sides. Chill for 30 minutes.
• Preheat the oven to 375˚F (190˚C).
• Make the filling: Place the apples in a large microwave-safe bowl and squeeze the lemon juice over, then toss to coat. Microwave for 4 minutes. Cover with a plate and let steam for 5 minutes.
• Season the apples with the cinnamon and nutmeg, and toss to coat.
• Spread the applesauce over the bottom of the crust.
• Starting from the outside and working inward, arrange the apples in the pan in a circular pattern with the curved side up. Begin with the larger slices, overlapping slightly, and continue until the entire crust is filled. Brush the apples with the melted butter.
• Bake for 1 hour, checking occasionally. If the edges are browning too quickly, cover gently with foil to prevent further browning as the tart cooks through.
• If using, microwave the apricot jam for 20-30 seconds to melt. Use a pastry brush to paint the apricot jam over the warm tart for a nice, shiny finish.
• Let the tart cool to room temperature before slicing and serving.
• Enjoy!