NO-OR-LOW SUGAR APPLE PIE

An Indulgence 

 Sugar-Free Apple Pie (Slightly Wonky)
(Proper pie tin on shopping list!)

There is something very comforting and warming about Apple Pie -- it's the taste of childhood, whether American or not. 

This is a wonderful no-or-low sugar recipe with the natural sweetness of eating apples reducing the need for sugar. The addition of fragrant, head-turning cinnamon, nutmeg and cloves makes a mouth-watering filling.  

It is not low-fat because of the pastry. 

You'll need one portion of Easy-Peasy Pastry, an incredibly simple method of mixing and rolling a crust. 

67goingon50 prefers not to use a bottom crust, partly to save calories and fat but also to avoid the dreaded soggy bottom. 

Cost: £2.50'ish, including pastry (for a double crust, double the pastry recipe)
Feeds: 4-6  

Ingred:
     Easy-Peasy No-Roll Pastry
   750 g juicy, sweet eating apples (I used Gala), peeled, cored and thinly sliced
   1 oz/28 gm butter
   grated rind and juice of one orange   
   2 tsp cinnamon
   1/4 tsp nutmeg
   1/8 tsp cloves
   1 tsp vanilla
   min 1- max 4 tbsps light brown sugar (opt)

Method:

1. Preheat oven to 375f/180c/gas3.
2. Melt butter in wide, heavy-bottomed frying pan over medium heat.
3. Add apples, orange zest and juice.  Cook, stirring gently for 5 mins. The thinnest apple slices will begin to look transluscent.  
4. Remove apples, leaving liquid behind.  Sprinkle vanilla extract and spices over apples.  Mix thoroughly.  
5. Add sugar, if using.  (Start with one tbsp, stopping when it tastes sweet enough.)  Stir gently.
6. Pile the apples into the pie plate in a gently mounded shape.
7. Remove pastry from fridge.  Place on a large piece of cling or greaseproof paper and cover with a second.  
8. Press lightly with hands, then use a rolling pin to roll a circle about an inch/2 cm larger than pie plate. The pastry should be 1/4 inch/1/2 cm thick. Trim if necessary.
9. Wet lid of the pie plate with water, milk or an egg beaten with a bit of water.
10. Remove top layer of film/paper from the pastry.  Gently slide hands under the bottom layer of the film/paper and pastry.  Place on pie, pastry side down, and peel off paper.  
11. Press pastry lightly over apples and onto the rim of the pie plate. Leave enough give in the pastry to slightly overhang rim. Trim.  Be gentle.  If pastry tears, patch neatly with trimmings.     
12. Use a fork to stick the pastry down on the rim or use thumb and forefinger to make a decorative pattern.  
13. Cut three parallel slices in the pastry to allow steam to escape
14. Brush with milk or an egg beaten with a bit of water. (opt.) Sprinkle lightly with sugar, if using. (Opt.)
15. Bake 35-45 minutes or until pastry is brown and apples smell cooked and fragrant.  
16. Serve with yoghurt-cream or cream.

Tips:  Replace apples with peaches, or pears using ground ginger instead of cinnamon.

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.