Low Sugar Apple Pie with a Rustic Double Crust

Low Sugar Apple Pie

Firm, sweet apples and tart Granny Smith apples fill this double-crust pie, with just 1/4 cup of added brown sugar in the filling. The mostly solid top crust bakes golden and rustic, while cornstarch thickens the apple juices. Bake until the filling bubbles and the apples are tender, then cool the pie for at least 3 hours so it cuts into thick wedges. “Low sugar” here means reduced added sugar, not sugar-free.

Allow about 30 minutes to prepare the pie, 55 to 65 minutes to bake it, and at least 3 hours for cooling. It makes 8 slices.

Ingredients for Low Sugar Apple Pie

• 2 ready-to-roll refrigerated pie crust rounds, enough for one 9-inch double-crust pie (about 400g total)
• About 1 1/2 lb firm sweet apples, such as Honeycrisp or Gala, weighed before peeling and coring (675g)
• About 1 lb Granny Smith apples, weighed before peeling and coring (450g)
• 1/4 cup packed light brown sugar (50g)
• 3 tablespoons cornstarch (25g)
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon lemon juice
• 1/4 teaspoon fine salt
• Optional: 1/8 teaspoon ground nutmeg

The apples should yield about 6 to 7 cups after peeling, coring, and slicing.

How to Bake Low Sugar Apple Pie

1. Preheat and line the plate: Place a rimmed baking sheet on a lower-third oven rack and preheat to 425°F (220°C). Fit one pastry round into a 9-inch pie plate without stretching it, leaving enough overhang to seal the top crust.
2. Prepare the filling: Peel and core the apples, then cut them into approximately 1/4-inch slices. Toss with the brown sugar, cornstarch, cinnamon, lemon juice, salt, and optional nutmeg until evenly coated, with no pockets of dry cornstarch.
3. Assemble the pie: Pile the apples into the bottom crust and settle them into an even mound. Cover with the second pastry round, trim and crimp the edges to seal, and cut several generous steam slits through the mostly solid top crust.
4. Start baking: Carefully set the pie plate on the hot baking sheet. Bake uncovered for 15 minutes at 425°F.
5. Finish baking: Without removing the pie, reduce the oven to 350°F (175°C). Bake for about 40 to 50 minutes more. Check the crust edges after 25 to 30 minutes of total baking and shield them with foil if they darken too quickly. Begin checking the filling around 50 minutes total. The crust should be golden, juices should bubble through the vents, and a thin knife inserted through a vent should meet little resistance from the apples. Continue baking if needed, protecting the crust with foil.
6. Cool and slice: Transfer the pie to a rack and cool for at least 3 hours before cutting into 8 wedges. The cooling time helps the filling stay between the pastry layers when sliced.

Choosing Apples for a Less-Sweet Pie

Firm sweet apples provide much of the filling’s sweetness, while Granny Smith apples add tartness and help the slices keep their shape. Honeycrisp or Gala work for the sweet portion; Pink Lady or Fuji are other options. Sweetness will vary with the variety and ripeness of the apples.

For another double-crust fruit dessert, try this apple pear pie.

How to Tell When the Pie Is Done

A golden crust alone does not mean the filling is ready. Look for bubbling juices through the vents and test an apple slice with a thin knife inserted through a vent. If the apples are still firm, keep baking and shield any darkening pastry edges with foil.

The preheated sheet supplies heat beneath the pie and catches drips. A deep-dish plate or thicker apple slices may need more time; use the bubbling and tenderness cues rather than the clock alone.

Storing and Warming Leftovers

Once the pie is fully cool, cover and refrigerate leftovers for 3 to 4 days. Warm individual slices in a 350°F oven until heated through; oven reheating can also help crisp pastry that has softened in storage.

Nutrition

Approximate per slice, based on 8 slices: 310 calories, 3g protein, 12g fat, and 51g carbohydrates. Approximate per 100g of baked pie: 190 calories, 2g protein, 7g fat, and 31g carbohydrates. Values vary with the pastry brand, apples, and moisture lost during baking. The pie contains added brown sugar and naturally occurring sugar from the apples.