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Easy Sugar-Free Apple Pie with Butter Crust

Success! I’m happy (ok, thrilled) to report that my apple pie was delicious. The crust appearance could use a little work but then again it’s harder to work with butter rather than something like Crisco. Despite it being more of a challenge, I’ll never go back to the canister of yellow grease that never seems to go bad… I just need more crust-making experience. Luckily the season of pie is approaching.

The best part about this recipe is that it’s super duper easy to make. I’ve always been really intimidated making pies and I think it’s just the crust that seems so difficult. But I got this tackled on the first try and I figure if I can do it then you can too! I did some experimenting with Stevia again and give the result a hearty two thumbs up. Ben said it was 5 out of 5 stars. πŸ™‚


Recipe: Sugar-Free Apple Pie with Butter Crust

For filling:

  • 6 large apples, peeled and sliced
  • 3 packets of NuStevia No Carb Powder Packers
  • 3/4t Cinnamon
  • 1t Flour (optional)

For crust:

  • 2c Flour
  • 1/4t Salt
  • 2/3c Butter (cold)
  • 5-6T Cold Water

Directions: toss all your filling ingredients in a Ziploc gallon bag and shake (super easy)!!! I added the flour to ensure I didn’t have a soupy filling but this can be omitted if you have firm apples. Using a pastry cutter, combine the flour, salt and butter until the mixture resembles coarse crumbs. Stir in water with fork until dough is just moistened. Divide dough in half and roll into two balls. Use your rolling pin and roll the dough out. Lay bottom crust down, dump in your filling ingredients and top with the second pastry crust. Flute the edges to seal and slice slits in top of crust for ventilation. Cover the edges of your pie with aluminum foil to prevent browning. Bake at 375Β° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and the filling is bubbly. Cool on a wire rack.


  • Adding ice cubes to your water will give you the coldest water which makes forming your dough easier
  • Take a long strip of aluminum foil and cut in half length-wise, use the smaller strips to cover your crust edges rather than wasting bigger pieces
  • Start with the smaller amount of water first. Different types of flour absorb differently and you don’t want the dough too wet!

Top with a dollop of vanilla ice cream or whipped cream and enjoy!


The dough turned out nice and flaky and the filling is very cinnamon-y so if you like less cinnamon, decrease by 1/4t. My apples were pretty soft so I should have made my apple slices larger so they would have held up better, but the result was just as delicious.

If you don’t have Stevia and want to try this pie, stay tuned tomorrow for a giveaway!


4 Responses

  1. Looks delicious!! I’ve never been good at making pie crusts. Yours turned out great. Are you a better baker or meal maker? Looks like it could be a toss up!

    • Not sure… I used to LOVE making desserts growing up but nothing fancy, just basic stuff. Now it’s hard because there’s only two of us and it’s not a good idea to have so many sweets lying around!

  2. You know what is sinfully good? A crust made with real lard and butter. It’s flaky and tender – ala Alton Brown : D

    Sorry about the Pack, sort of πŸ˜‰

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