Sugar-Free Apple Pie with Crunchy Maple Pecan Topping – Sweet, Spiced & Guilt-Free! 🍏🥧
Sugar-free apple pie is a warm, comforting dessert that brings all the flaky, buttery crust and cinnamon-spiced apple goodness without the sugar overload.
If you love the classic taste of apple pie but need to keep your blood sugar in check, this recipe is for you. The natural sweetness from Granny Smith apples, combined with erythritol and unsweetened applesauce, makes this pie just as satisfying as the traditional version (minus the sugar crash!)
Apple pie is known for its tender apple filling, golden-brown crust, and perfect balance of sweet and tart flavors. But let’s be real: most store-bought or homemade versions come packed with over 25 grams of sugar per slice. That’s like eating spoonfuls of sugar straight from the jar!
Not great if you’re diabetic, keto, or trying to cut back on sugar. But don’t worry. You won’t miss a thing in this low-glycemic version.
Instead of sugar, this pie gets its sweetness from natural fruit sugars and low-carb sweeteners like erythritol or monk fruit.
Plus, we add a special maple-pecan topping for a crunchy, nutty twist. The pecans are lightly toasted and coated in sugar-free maple syrup, giving them a rich, caramelized flavor that pairs beautifully with the apples.
The result?
A deeply flavorful pie that tastes indulgent but won’t send your blood sugar soaring.
Best of all, this pie is easy to make and bakes in just one hour.
Whether you serve it warm with a dollop of sugar-free whipped cream or eat it straight from the fridge (no judgment!), you’ll love every bite.
Ready to bake a pie that’s good for you and delicious?
Let’s get started!
- Sugar-free and diabetes-friendly
- Sweetened naturally with apples and erythritol
- Crunchy maple-pecan topping for a unique twist
- Warm, comforting cinnamon-spiced flavor
- Pairs perfectly with tea or coffee
Sugar Alternatives Used & Why
| Sugar Alternative | Reason for Use | Benefits |
|---|---|---|
| Erythritol | Used to add mild sweetness without raising blood sugar | Zero glycemic impact, no aftertaste |
| Unsweetened Applesauce | Enhances natural sweetness while adding moisture | Contains fiber, lower glycemic index than sugar |
| Sugar-Free Maple Syrup | Used in the pecan garnish for depth of flavor | Low glycemic, mimics the taste of real maple syrup |
Comparison to Sugar-Based Recipe:
A traditional apple pie with regular sugar contains 25–30g sugar per slice, while this version contains only 8g (naturally from apples) and zero g added sugar.
Ingredients
Step-by-Step Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C).
It's essential to ensure the oven reaches the correct temperature before baking to achieve an evenly cooked pie.
Tip: Always use an oven thermometer to verify the temperature, as oven dials can sometimes be inaccurate.
Step 2: Prepare the Apple Filling
In a large mixing bowl, combine the thinly sliced Granny Smith apples with lemon juice. The lemon juice prevents the apples from browning and adds a subtle tang.
In a separate bowl, mix the unsweetened applesauce, erythritol or monk fruit sweetener, ground cinnamon, ground nutmeg, ground allspice, and whole wheat flour.
Pour this mixture over the apples and gently toss until the apples are evenly coated.
Note: The whole wheat flour helps to thicken the filling as it bakes, preventing a runny pie.
Step 3: Assemble the Pie
Unroll one of the refrigerated pie crusts and fit it into a 9-inch pie dish, pressing it firmly against the bottom and sides.
Pour the apple mixture into the crust, spreading it out evenly. Unroll the second pie crust and place it over the apples.
Trim any excess dough and crimp the edges together to seal. Cut a few small slits in the top crust to allow steam to escape during baking.
Tip: For a decorative touch, use small cookie cutters to cut out shapes from the top crust before placing it over the filling. This creates a beautiful lattice-like effect while still allowing steam to escape.
Step 4: Bake the Pie
Place the assembled pie on the middle rack of your preheated oven.
Bake for 50–60 minutes or until the crust is golden brown and the apple filling is bubbling through the slits.
Tip: If the edges of the pie start browning too quickly, cover them with aluminum foil or a pie shield about halfway through baking to prevent burning.
Note: Check the doneness by inserting a knife through one of the slits—if the apples feel tender, the pie is ready.
Step 5: Prepare the Maple-Pecan Garnish
While the pie is baking, toast the chopped pecans in a dry skillet over medium heat for 2–3 minutes until fragrant.
Remove from heat and drizzle with sugar-free maple syrup, tossing to coat. Let the pecans cool slightly before using.
Tip: Toasting the pecans enhances their nutty flavor and crunch. Be careful not to over-toast them, as nuts can burn quickly.
Step 6: Cool and Garnish
Once baked, remove the pie from the oven and let it cool for at least 30 minutes before slicing. This allows the filling to set and prevents it from being too runny when cut.
Sprinkle the maple-glazed pecans over the pie before serving. The crunchy, slightly caramelized pecans add a delightful contrast to the soft apple filling.
Note: If you prefer a warm pie, you can serve it after 15 minutes, but the filling may be slightly looser.
Step 7: Serve and Enjoy!
Slice the pie and serve as is, or with a dollop of sugar-free whipped cream or a scoop of low-glycemic vanilla yogurt.
Tip: This pie pairs well with a cup of cinnamon tea for a cozy, comforting dessert.
Nutrition Information (Per Serving)
protein: 3 g
fat: 12 g
carbohydrate: 32 g
sugars: 8 g
fiber: 5 g
sodium: 180 mg
Flavor Profile
This pie has a natural sweetness from apples and erythritol, balanced by the tanginess of lemon juice. The nutty maple pecan topping adds richness and texture.
Pairing Suggestions
- Serve warm with sugar-free whipped cream or low-glycemic vanilla yogurt.
- Pair with cinnamon chai tea for a comforting autumn treat.
- Try with a cheese platter featuring mild cheddar or brie for a sweet-savory combo.
Storage and Make-Ahead Tips
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Wrap slices individually in plastic wrap, then store in an airtight container. Keeps well for up to 2 months.
- Make-Ahead: Prepare the apple filling up to 24 hours in advance and store in the fridge. Assemble and bake when ready.
- Reheating Tip: Warm slices in a 350°F (175°C) oven for 10 minutes to restore crispiness.
Recipe Variations
- Keto Version: Replace the pie crust with an almond flour crust and use only erythritol.
- Nut-Free Option: Skip the pecans and garnish with toasted coconut flakes instead.
- Crumble Topping Alternative: Instead of a full crust, top with an oat-almond crumble for a rustic twist.
Equipments Required
- 9-inch pie dish
- Mixing bowls
- Pastry brush (for crust)
- Knife or apple corer
- Rolling pin (if using homemade dough)
- Oven thermometer
Seasonal Additions
- Spring/Summer: Add fresh berries (blueberries, raspberries) for a fruity boost.
- Autumn/Winter: Sprinkle ground ginger or cloves for a deeper, warming spice.
Enjoy Your Sugar-free Apple Pie!
This sugar-free apple pie is proof that you don’t need sugar to enjoy a classic dessert!
The natural sweetness from apples, combined with a buttery crust and crunchy maple pecans, makes this pie a true treat without the sugar spike.
Whether you're diabetic, low-carb, or just looking for a healthier alternative, this pie is deliciously satisfying.
Give it a try, and let me know how you liked it! 🍏🥧