Refined Sugar-Free Maple Apple Pie

Fall is hands down my favorite time of the year. I love the weather, the foliage, the sweaters, and all of the seasonal baking possibilities. Apple pie is probably one of the first pies I ever learned how to make with my mom, and there’s a reason why this dish is ubiquitous in American cuisine. Crisp apples combine with all of those amazing fall spices to create a warm forkful of comfort.

This recipe was one of my earliest attempts at replacing refined sugar with maple syrup, and it’s been a hit ever since. It’s essentially foolproof as long as you’re using the right ingredients.

Honeycrisp apples are my go-to for this pie since they are nice and tart and hold their shape well during baking. I like my apple pie to have nice big chunks of apples instead of a soft, mushy filling. 

For the sweetener, pure maple syrup is a must. There are many “maple-flavored” syrups on the market (think pancake syrup), but these should be avoided. The dark, amber tones of pure maple syrup are the perfect complement to the cinnamon and nutmeg in this recipe. 

For all of my fruit pies, I use Martha Stewart’s Easy Pie Crust recipe (omitting the 1 tsp of sugar). I do tend to need a bit more water than this recipe calls for in order to get the dough to start coming together. I would also definitely recommend watching the video on that recipe page for some very helpful tips!

This refined sugar-free maple apple pie works great with your standard double crust with slits cut in the top to vent the filling, but you could also go for a lattice crust. Because of the added liquid from the maple syrup, you will want to make sure that your bottom crust is as chilled as possible before this pie goes into the oven to avoid a soggy bottom. Roll out your bottom crust, transfer to your pie plate, then place it in the fridge while you roll out your top crust and assemble your filling. 

Refined Sugar-Free Maple Apple Pie

This simple apple pie is a Fall staple, and it tastes just as good with no refined sugar! The dark amber notes of pure maple syrup enhance the warm spices of cinnamon and nutmeg to perfectly complement the crisp tartness of the apples. A couple teaspoons of cornstarch offset the extra liquid from the maple syrup to make sure there are no soggy bottoms.

5 from 3 votes

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Prep Time 1 hour hr 45 minutes mins

Cook Time 45 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 510 kcal

Ingredients

  

• 6 large apples peeled, cored, and sliced
• 3/4 cup pure maple syrup
• 1/4 cup all purpose flour
• 2 tsp cornstarch
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg

Instructions

 

• Peel, core, and slice the apples. Set aside in a large mixing bowl.
• Roll out the bottom pie crust. Place in a 9-inch pie plate.
• Stir the maple syrup, flour, cornstarch, cinnamon, and nutmeg in with the apples. Spoon the filling into the crust.
• Roll out the top crust and carefully lay it over the filling. Crimp edges to seal, and cut a few slits in the top to vent.
• Bake at 425°F for 40-50 minutes. Use a crust shield if necessary for the last 10 minutes.

Notes

Roll out bottom crust and place in fridge, then assemble filling. Don’t let filling sit for too long or else it will release too much liquid.

Keyword Apple Pie, Maple Syrup, Sugar-free