Warm, flaky and filled with cinnamon spiced apples, this homemade sugar free apple pie recipe is a perfect treat to serve your family year around.

Homemade apple pie is one of those classic, all-American desserts that satisfies you from head to toe. Grab a slice, a fork and a cup of coffee and you’re instantly comforted.

Apple pie reminds me of my childhood. My Grandma, the original creator of this sugar free pie recipe, often made this dessert often. She’d mix up the dough, roll out the crust, slice up the apples and place them all together in a beautiful pie plate. The sweet aroma of the pie baking made you begin asking, “when will the pie be ready?”.

Growing up, there were some food sensitivities in my family. We avoided sugar — in our baking, cooking, drinks, meals and desserts. When my Mom made a treat, she mainly used natural sweeteners that were lower on the glycemic index such as fructose, agave or fruit juice. Our families favorite way to sweeten fruit pies or crisps was by adding fruit juice concentrate. Using flavorful apples, such as galas or fujis paired with a can of juice concentrate, created a delicious pie that made us feel good when we ate it. No sugar highs, lows or hangovers when we used natural ingredients.

Now that I’m married and have a family of my own, I am continuing the tradition of sugarless desserts in our home. And since it’s currently apple season, you know what that means? Apple pie! Warm, gooey, delicious pie that gratifies your taste buds and your belly!

Have I got your attention yet?

No? Shall I mention golden brown flaky crust filled with cinnamon spiced apples?

Easy From Scratch Apple Pie Recipe

If you’re new to baking pies, don’t be intimated. Here are some hints to successfully bake an apple pie.

A scrumptious sugar free apple pie starts with a good pie crust. The addition of shortening (or lard) in the recipe below, gives the pastry a flaky, crisp texture. We enjoy using organic vegetable shortening from Spectrum because it uses expeller pressed palm oil.

To make the pie filling, select a sweet apple such as a fuji. Visit your local fruit farm to pick up a bushel of apples, or if you are creating this pie when apples are not in season, simply grab a bag of organic apples at your area grocery store.

So go ahead! Now is the time. Make an apple pie! It is the best sugar free apple pie recipe! And be sure to serve yourself a slice … or two … or three. No judgement here!

How to Make Something Sweet Without Sugar

There are countless ways to sweeten a dessert without the addition of refined sugar. In our household, we sweeten our foods with natural sweeteners such as dried dates, agave nectar and occasionally honey (although honey is technically still sugar, it is much more natural with many health benefits). Another way we like to add sweetness is by using fruit or fruit juice. This sugar free apple pie no artificial sweeteners is sweetened with only apples and a can of apple juice concentrate. It is perfect for those who want to avoid sugar or have dietary concerns like hypoglycemia.

Why Do You Put Cornstarch in Apple Pie?

Cornstarch is a great thickening agent for sugar free apple pie filling. When added to the apple juice concentrate, it thickens into a gel, providing the easy sugar free apple pie recipe a semi-transparent, syrup-like filling. If cornstarch isn’t your thing, you can substitute arrowroot powder in equal amounts.

What is the Secret to a Good Pie Crust?

Making a successful, flaky pie crust takes practice! Here are a few tips to making a delicious pie crust.

Do not over roll the pie crust. The more you handle it, the tougher the crust will be once baked.
Handle the dough carefully. Pie crust can be fragile and tears easily.
Slowly mix in the water, one tablespoon as a time.
When transferring the pastry to your pie plate, gently roll the crust onto your rolling pin. Then unravel it over the pie plate. This helps to prevent tearing the delicate pastry.
For a crispy pie pastry, place the pie on the bottom rack of the oven. This will make the bottom layer of the crust firm and crispy rather than soggy.
For more great pie dough tips, check out Southern Living.

How to Make Sugar Free Apple Pie

This sugar free apple pie with apple juice concentrate is sure to be your favorite fall dessert recipe! It is a twist on the classic apple pie recipe without all the added sugar. You’ll find it’s warm, cozy and full of delicious spice!

Makes: 9 inch pie, 6-8 servings

Ingredients

Pie Crust

2/3 cup plus 2 tablespoons lard or organic shortening
2 cups all purpose flour
1 teaspoon salt
5 tablespoons cold water

Apple Pie Filling

6 – 8 apples peeled and sliced thinly (we prefer to use Gala or Fuji apples)
1 12 oz can of frozen apple juice concentrate, thawed
3 tablespoons cornstarch
1/2 – 1 teaspoon cinnamon
2 tablespoons minute tapioca, optional

Directions

Preheat the oven to 375 degrees.

To make the pie crust, combine the flour and salt in a bowl. Using a pastry cutter cut the shortening into the flour mixture until pea sized pieces are formed. Add the water, one tablespoon at a time while tossing with a fork until the flour is incorporated and moist.

Gather the pastry to form a ball. Do not knead as this will create a tough pie crust. Divide pastry into two halves – one for the top and one the bottom layer. Set one half aside. We will use this later. Using a rolling pin, roll the pastry into a large circle, approximately 2 inches larger than your pie plate. Transfer crust to plate and trim overhang 1/2-1 inch from the edge of the plate.

For the filling, in a large bowl combine the apples and tapioca. Next, pour the cold apple juice concentrate into a small saucepan. Whisk in cornstarch and cinnamon. Turn heat to medium high and bring to a boil. Cook until thickened. Pour mixture over apples and stir to coat apples completely. Add the filling to the pie crust.

Roll out the remaining crust. Place over the filling. Trim any overhanging pastry with a knife or pair of kitchen scissors. Fold top crust under bottom crust and seal the pie by either pinching the edges with your index finger and knuckles or pressing firmly around the edge with a fork. Cut 3-4 slits in the top crust to help release the steam. Bake apple pie for 35-40 minutes or until the crust is brown and the filling begins to bubble. Cool on a wire rack. Serve and enjoy.

Homemade Apple Pie Tips

This post contains affiliate links, which means I make a small commission at no extra cost to you. In any case, I only link to products we actually use on our homestead and that I believe can truly benefit to you. See my full disclosure here.

To speed up the apple peeling process, I love using my apple peeler tool. It peels and cores your apples without you having to do it by hand. Cut the apples in half to create the proper size for the apple filling.

If you’d like to jazz up the look of your pie, braiding the crust or creating a lattice pie adds an extra special touch. I once tried to use a floral embossed rolling pin to create a pattern on the top of the pie. This technique did not prove successful due to the pastry puffing as it bakes. The pattern nearly disappears.

You’ll Love These Apple Flavored Recipes

Sugar Free Apple Pie

Apple Crisp

Cinnamon Apple Ice Cream

Apple Spice Probiotic Soda

Cinnamon Apple Chips

Yield: One 9 Inch Pie

Sugarless Apple Pie

Ingredients

For the Pie Crust
2/3 cup plus 2 tablespoons lard or organic shortening
2 cups all purpose flour
1 teaspoon salt
5 tablespoons cold water
For the Apple Pie Filling
6 - 8 apples peeled and sliced thinly (we prefer to use Gala or Fuji apples)
1 12 oz can of frozen apple juice concentrate, thawed
3 tablespoons cornstarch
1/2 - 1 teaspoon cinnamon
2 tablespoons minute tapioca, optional

Instructions

Preheat the oven to 400 degrees.
To make the pie crust, combine the flour and salt in a bowl. Using a pastry cutter cut the shortening into the flour mixture until pea sized pieces are formed. Add the water, one tablespoon at a time while tossing with a fork until the flour is incorporated and moist.
Gather the pastry to form a ball. Do not knead as this will create a tough pie crust. Divide pastry into two halves - one for the top and one the bottom layer. Set one half aside. We will use this later. Using a rolling pin, roll the pastry into a large circle, approximately 2 inches larger than your pie plate. Transfer crust to plate and trim overhang 1/2-1 inch from the edge of the plate.
For the filling, in a large bowl combine the apples and tapioca. Next, pour the cold apple juice concentrate into a small saucepan. Whisk in cornstarch and cinnamon. Turn heat to medium high and bring to a boil. Cook until thickened. Pour mixture over apples and stir to coat apples completely. Add the filling to the pie crust.
Roll out the remaining crust. Place over the filling. Trim any overhanging pastry with a knife or pair of kitchen scissors. Fold top crust under bottom crust and seal the pie by either pinching the edges with your index finder and knuckles or pressing firmly around the edge with a fork.
Cut 3-4 slits in the top crust to help release the steam. Bake apple pie for 35-40 minutes or until the crust is brown and the filling begins to bubble. Cool on a wire rack. Serve and enjoy.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 400Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 2mgSodium: 397mgCarbohydrates: 76gFiber: 6gSugar: 29gProtein: 5g

Nutrition information isn’t always accurate due to the type of ingredients you are using. It is just a general estimate.