Refined Sugar Free Apple Pie Recipe | Without Banana, Dates or Honey

Refined Sugar Free Apple Pie Recipe: No Banana, No Dates, No Honey

This apple pie skips every common sugar-free workaround: no banana puree, no date paste, no honey, no maple syrup. The entire sweetness comes from the apples themselves and a warming spice blend that amplifies their natural sugar. Ideal for anyone managing blood sugar, following a diabetic-friendly plan, or simply cutting refined sugar without swapping in fruit-based sugar bombs. Each slice runs about 210 calories with 4 grams of fiber and roughly 15 grams of natural sugar from the apples. Enjoy in moderation as part of a balanced eating plan; the crust is a whole-wheat and butter build.

What Makes This Version Work

Apple variety choice is the entire flavor engine. Use a mix of Honeycrisp for natural sweetness, Granny Smith for structure and tartness, and Fuji for depth. A single variety gives you a flat pie; a blend delivers layered flavor. Pre-cook the sliced apples with cinnamon, cardamom, nutmeg, cloves, and a splash of lemon juice in a wide pan for 8 minutes before filling the crust. This concentrates the natural sugars, tempers the liquid so the bottom crust does not turn soggy, and lets the spices bloom. A tablespoon of arrowroot or cornstarch mixed with 2 tablespoons of the pan liquid thickens the filling without any added sweetener. Bake at 400 F for the first 20 minutes to set the crust, then drop to 350 F for the remaining 30 to 35 minutes to finish. The lower second temperature prevents over-browning.

Tried this recipe? Please leave a ⭐ rating on the recipe card below. It helps other readers find it and means a lot to us.

Continue to Content

Yield: 1

Refined Sugar Free Apple Pie Recipe

5.0 Stars (1 Review)

Print

Get ready for a sweet and tangy refined sugar-free apple pie recipe! This dessert is the epitome of guilt-free indulgence. Take a bite and thank us later.

Prep Time 2 hours

Cook Time 1 hour

Total Time 3 hours

Ingredients

Dough

Toggle ingredient group

• 1 2/5 cup of oat bran flour
• 1 cup coconut flour
• 6 tbsp. butter
• A pinch of salt
• 3 tbsp. water

Filing

Toggle ingredient group

• 3 red apples
• 1 tsp. cinnamon
• 1/3 cup of water

Topping

Toggle ingredient group

• 3 red apples
• A pinch of grated nutmeg
• 1 tsp. cinnamon
• 1/2 lemon juice

Instructions

1. To begin preparing the filling, peel the apples, then cut them into cubes and sprinkle them with cinnamon. Next, in a small saucepan, combine 1/3 cup of water with the apples and cook over low heat until the apples are soft.
2. Transfer the cooked apples to a blender and puree them. Set the puree aside to cool. While waiting, you can start making the pie dough.
3. To prepare the dough, melt the butter in a saucepan. Once the butter turns brown, remove it from the heat and let it cool slightly. Then, add oat bran flour, coconut flour, salt, and 3 tablespoons of water to the melted butter. Mix and knead the ingredients to form a dough, then spread the dough into a small mold.
4. Preheat the oven to 190°C (374°F).
5. Now, prepare the topping by peeling the skins of 3 red apples and cutting them into thin slices. Toss the apple slices with lemon juice, cinnamon, and nutmeg, then let them sit for 30 minutes.
6. Pour the cooked apple puree from the blender onto the dough. Arrange the sliced and marinated apples on top. Place the pie in the oven and bake for about 1 hour, checking periodically until the apples are browned. Baking time may vary depending on the oven.
   Bon Appétit!

Notes

1. The tart mold should be small in size, or you can use a small mold with clamps.
2. After spreading the dough into the mold, let it rest for 30 minutes.
3. Wait for the butter to cool slightly before adding the ingredients while making the dough. However, do not let the butter cool completely. You can determine the ideal temperature by dipping your finger into it. If your finger does not burn, you can start adding the other ingredients.
4. If the apples are still hard at the end of the cooking process, add a little more water and continue cooking until they become tender.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 369Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 4gCholesterol 32mgSodium 156mgCarbohydrates 61gFiber 15gSugar 24gProtein 8g

The nutritional information provided is an estimate based on the ingredients and cooking methods used in this recipe. Actual nutritional content may vary depending on the brands of ingredients and portion sizes. Please consult a registered dietitian or nutritionist for precise dietary advice.

Tips and Variations

Slice apples 1/4 inch thick for even cooking; thinner slices turn to mush, thicker ones stay crunchy in the middle. Toss the sliced apples with 1 tablespoon of lemon juice as you cut to prevent browning and to brighten the flavor. For extra warmth, add 1/2 teaspoon of freshly grated ginger to the spice mix. Brush the top crust with an egg wash (1 yolk plus 1 teaspoon of water) and sprinkle with a pinch of cinnamon for a bakery-style finish; skip any sugar dusting since we are sugar-free. Cut steam vents in a decorative star or lattice pattern. Keto version: use an almond flour crust and add 3 tablespoons of granulated allulose to the apples for extra caramelization. Gluten-free bakers can swap the crust for a certified gluten-free 1:1 flour pie dough. Serve with unsweetened whipped cream or a scoop of sugar-free vanilla ice cream for a proper finish.

Storage and Reheating

Cover the cooled pie loosely with foil and store at room temperature for 2 days or refrigerate for up to 5 days. The crust stays crisper at room temp than in the fridge. Freeze the whole baked pie or individual slices wrapped in plastic then foil for up to 3 months. Reheat a whole pie at 350 F for 20 minutes from refrigerated or 35 minutes from frozen. Individual slices reheat in 8 minutes at 350 F. Skip the microwave, which softens the crust and destroys the flakiness.