Making this deep dish apple pie sugar free was the best decision of my life!
By using Monk fruit as the sugar replacement no one will ever know this one is actually way healthier than usual!
Deep Dish Apple Pie is simply an apple pie recipe baked into a tall cake pan!
But don’t worry it’s easier than you think!
We’re keeping it all sugar free though!
That may seem impossible because apple crumble topping is essentially sugar and butter!
However by using a granular sugar alternative that is a 1:1 baking replacement it works like a dream and tastes like one too!
They even make a powdered sugar variety for sprinkling on the top! *not sponsored
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Tools I Used:
Notes for Success:
Be sure to read all about Sugar Free Baking here so you can decide which sugar substitute or refined sugar is best for you!
Monk fruit sugar is my sugar substitute of choice however you can use regular granulated sugar in place of the substitutes with no changes to the recipe
Mixing the struesel topping ahead of time and keeping it in the freezer until you are ready will ensure it stays crunchy and does not melt while baking
You will notice the streusel topping recipe contains cake flour and I know that some people have trouble knowing what that is or even finding it in the store
Cake flour is a softer wheat flour that has less protein and gluten forming ability than plain or all purpose flour
Plain or all purpose flour is fine, but remove ¼ cup (30g) from the total listed below in the Streusel Topping section on the recipe
For those who prefer a traditional top crust be sure to make a double recipe of the pie dough
You can also make your life easier by making the pie dough days in advance
Line the cake pan with it and then keep it in the freezer until you’re ready!
Using a pizza stone to bake this pie will ensure a beautiful golden brown bottom crust.
Of course it is not essential but I think it really helps for even baking all the way around
Besides there is nothing worse than a soggy bottom crust!
Since I used cranberries and walnuts in my filling I only used 8 large apples
Which was approximately 8 cups of apples after they were peeled and cored
If you are omitting the cranberry and walnuts add another 1-2 cups of apples
Granny Smith is my baking apple of choice but you can use whatever apple is your favorite!
Gluten Free is totally possible here!
By using a gluten free pie crust recipe *I do not have one sorry! It’s as easy as using gluten free flour in the struesel recipe too!
Also changing the flour in the filling recipe to gluten free with an addition of cornstarch (1 tablespoon) this whole pie becomes gluten free!
WATCH THE YOUTUBE VIDEO FOR HOW I MADE THIS DEEP DISH APPLE CRUMB PIE!
Deep Dish Apple Pie
Ingredients
For the Filling:
- 8 Apples of your choice *see notes
- 5 Tbs All Purpose Flour (40g)
- ¾ cup Sugar *see notes (150g)
- teaspoon Ground Cinnamon
- 1 teaspoon Cardamom *optional
- ¼ teaspoon Nutmeg
- 1 Lemon Juice & Zest
- 1 Orange Juice and Zest
- 1 cup Fresh or Frozen Cranberries
- 1 cup Lightly toasted walnuts or any nut of your choice
For the Struesel Topping:
- 1 cup Granulated Sugar (200g0
- ¼ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- 12 Tbs Vegan Butter (170g)
- 1½ cup Cake Flour +2 Tbs *see notes (195g)
Instructions
- First prepare the pie dough recipe according to the instruction & video tutorial for that recipe *If you are skipping the crumble topping make the pie dough recipe double for an added top crust
- After chilling the dough & allowing it to relax, roll it out to about 16" diameter and then line your greased & parchment lined 8" x 3" cake pan with the dough on the bottom & up the sides, prick the bottom of the dough with a fork
- Freeze until you are ready to make the pie ~ this can be frozen up to 1 month
- Next prepare the streusel topping by creaming the cold vegan butter with the sugar on medium speed for about 2 minutes.
- Add the cinnamon, salt & the cake flour and mix just until combined
- Turn it out onto a parchment lined sheet pan and crumble it up with your fingers to small pea sized pieces, freeze until needed ~ you can freeze it up to 6 months stored in a ziploc bag
- Preheat the oven to 425°F
- For the apple pie filling peel & core all the apples then slice them into 1/4" to 1/2" slices
- Toss them in a large mixing bowl with the flour, sugar & spices along with the citrus zests & juices
- Add the cranberries and walnuts if using 7 toss everything together very well coating with the flour/sugar mixture
- Now scoop the entire apple filling mixture into the UN BAKED pie crust & press firmly to compact everything *see video
- Next top the pie with all of the crumb struesel topping & bake in the preheated 425F oven for 10 minutes then turn the oven down to 375F for another 30 minutes
- The crumble topping may start to get browned in which case at this point you can cover it loosely with a piece of foil & continue baking at 325℉ for another 20 minutes~Entire bake time for this pie was 60 minutes
- Test with a skewer inserted into the center to check for tender yet semi firm apples. You do not want to bake this so much that your apples turn to mush!
- Cool in the pan for at least 1 hour then refrigerate for at least 4 hours to cold before unmolding.
- Run a small spatula around the edges to loosen the crust from the pan then turn out onto a cardboard circle & then flip back over into your serving platter
- Powdered sugar is optional for the top & vegan vanilla ice cream is so delicious!
Video
Notes
but I prefer to keep it refrigerated and then reheat each serving
Keep covered for freshness and it will last up to 5 days in the refrigerator
You can freeze this pie wrapped airtight for up to 2 months