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Sugar-Free Apple Pie Filling - Cozy, Classic, and Naturally Sweet

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Apples (6–7 medium, about 2 1/2 pounds): A mix of tart and sweet, like Granny Smith and Honeycrisp, works best.
  • Lemon juice (2 tablespoons): Brightens flavor and helps prevent browning.
  • Water (1/2 cup): For simmering and creating the sauce base.
  • Unsweetened apple juice (1/2 cup, optional): Adds natural sweetness and depth. Replace with water if you prefer.
  • Granulated zero-calorie sweetener (2–4 tablespoons): Monk fruit, allulose, erythritol, or a blend. Adjust to taste.
  • Ground cinnamon (1 1/2 teaspoons): Classic apple pie spice.
  • Ground nutmeg (1/8 teaspoon): Optional, adds warmth.
  • Vanilla extract (1 teaspoon): Rounds out the flavor.
  • Salt (a pinch): Enhances sweetness and spice.
  • Cornstarch (2 tablespoons): For thickening. Arrowroot works too.
  • Butter or coconut oil (1 tablespoon, optional): Adds gloss and richness.

Method
 

  1. Prep the apples: Peel, core, and slice into 1/4-inch thick wedges. Toss with lemon juice in a large bowl.
  2. Start the base: In a wide saucepan, combine water, apple juice (if using), sweetener, cinnamon, nutmeg, salt, and vanilla. Warm over medium heat until the sweetener dissolves and the mixture steams.
  3. Add apples: Stir in the sliced apples. Cover and cook 5–7 minutes, stirring once or twice, until the apples just begin to soften but still hold shape.
  4. Thicken: Whisk cornstarch with 2 tablespoons cold water to make a slurry. Pour into the pan, stirring gently. Simmer 2–3 minutes, uncovered, until glossy and thick.
  5. Finish: Stir in butter or coconut oil if using. Taste and adjust sweetness or cinnamon. If too thick, add a splash of water. If too thin, simmer 1–2 more minutes.
  6. Cool: Remove from heat. Let the filling cool to room temperature before using in pie shells or storing.