No-Sugar-Added Apple Pie

Use very fresh, not too tart apples in this pie for the best flavor. Sucralose replaces the sugar in both the crust and the filling.

Serves: 8Hands-on: 35 minutesTotal: 2 hours 45 minutesDifficulty: Medium

Serves: 8


  • 2 1⁄2 cups all-purpose flour
  • 2 Tbsp. plus 1 cup granular sucralose, divided
  • 1 tsp. salt
  • 8 Tbsp. unsalted butter, cubed and chilled, divided
  • 1⁄4 cup plus 2 Tbsp. skim milk
  • 1⁄4 cup cornstarch
  • 1 tsp. ground cinnamon
  • 1⁄2 tsp. ground allspice
  • 1⁄4 tsp. ground nutmeg
  • 8 medium Gala apples, peeled, cored, and sliced 1⁄4 inch thick
  • 1 large egg, beaten


  • In a large bowl, whisk together the flour, 2 tablespoons sucralose, and salt. Add 6 tablespoons butter and rub it into the flour until the mixture looks like coarse sand. Add milk and 1⁄4 cup ice water. Mix until the dough forms a rough ball. Add more water, 1 tablespoon at a time, if needed.
  • Turn the dough out onto a lightly floured surface and form a ball. Divide into 2 equal balls and form them into discs. Wrap in plastic and chill for at least 30 minutes or up to 3 days.
  • Remove dough from the refrigerator for 10 minutes to warm up. Roll each disc out on a lightly floured surface to 1⁄8-inch thick, 12-inch circles, turning the dough often to make sure it does not stick. Dust the surface with additional flour if needed. Fold one disc of dough in half and place into a 9-inch pie plate. Unfold and carefully press the dough into the pan. Use kitchen scissors or a paring knife to trim dough to 1 inch from the edge of the pie plate. Chill until ready to use.
  • Heat the oven to 400°F.
  • In a large bowl, mix remaining 1 cup sucralose, cornstarch, cinnamon, allspice, and nutmeg until well blended. Add the apples and toss to coat.
  • Fill the bottom crust with the apple mixture and dot the top with the remaining 2 tablespoons butter. Brush the edge of the bottom pie crust with the beaten egg so that the top crust will adhere. Top with the second crust and trim the dough to 1 inch of the pan's edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg and cut several slits in the top to vent steam.
  • Place the pie on a baking sheet and bake for 30 minutes, then reduce the heat to 350°F for an additional 30 to 40 minutes, or until the pie is bubbling and the juices are thick. Cool for 2 hours before slicing.