February 5, 2017 Amy 0Comment

I am on Day 5 of my 30 Day Challenge.  It is Apple Pie day!  No, it isn’t March 14 (3/14, get it?), just a good day for pie!  Seems fitting to make the most American food on the day of the Super Bowl – the largest American sporting event.


Why did I decide to make Apple Pie?  Well, I have made a total of 1 pie before this one.  And it was bad…  All the liquid that bubbled out and landed on the stove bottom scarred me for life.  But I think it’s time to face my fears and stop cowering front of the pie.  The purpose of the 30 day challenge is to step outside of my comfort zone and there’s no better way to do that then with this pie.


I decided to use store bought pie crust.  There are enough variables with pie I didn’t need to add another!  I’m sure your favorite gluten free crust would work just as well with this recipe.


What Went Well

  • The apples were cooked just right.  Soft with a slight crunch.
  • Crust was cooked perfectly.  Cooked through, no soggy bits, and no burnt bits.
  • Taste was right on, worthy of seconds!


What Didn’t

  • There was liquid at the bottom.  I usually chock up recipe errors to the user (i.e. me), but this time I think it was the recipe.  I used a recipe from AllRecipes.  It specified to simmer a butter/sugar syrup, but did not say how long.  Next time I will let this simmer for longer to thicken properly.
  • I didn’t like the appearance of the pie.  This recipe is a bit unusual that it has you put the apples in the pie pan with the top pie crust in place.  Then you poor the butter/sugar syrup over the entire pie.  This left the crust unevenly colors where there syrup was.  Instead, I would either mix the apples and syrup prior to placing in the pie, or I would add the top crust after the syrup was added.
  • The recipe called for 8 apples.  I ended up using 6 and still had a mile high pile of apples!


Have other pie problems?  Check out this great post on remedies for all your pie problems.


Definitely a winning recipe with just a few simple modifications to make it that much better.  This pie goes great with my sugar free whipped cream.  Check it out here.  I am salivating writing this post.  I think I need to go get another slice!


I worked diligently to make the apples evenly sliced. Took forever! Man, do I need to work on my knife skills…


Apples mounted high. Is this too much?


You can see the butter/sugar syrup mixture discolors the crust and is slow to pour onto the pie.


There was some liquid at the bottom of the pie. But the crust was not soggy and it still tasted delicious!


Final apple pie. De-lish!


Happy Baking!


Sugar Free Apple Pie

Classic apple pie loaded with apples and ready for whipped cream.
Course Dessert
Prep Time 25 minutes
Cook Time 1 hour
Total Time 3 hours 25 minutes
Servings 1 8" pie


  • 1 9 in double pie crust
  • 1/2 cup Butter
  • 3 Tablespoons Gluten-Free Flour
  • 1/4 cup Water
  • 1/2 cup Zylitol
  • 1/2 cup Coconut Sugar
  • 6 Granny Smith Apples - peeled, cored, and sliced


  1. Preheat oven to 425 degrees F. Prepare pie pan with bottom crust.
  2. Arrange peeled and sliced apples in pie pan, mounding the apples slightly.
  3. In a saucepan over medium heat, melt butter. Stir in gluten-free flour, mixing well. Add water, Zylitol, and coconut sugar. bring to a boil. Reduce heat and let simmer until thickened.
  4. Pour thickened liquid over apples in pie pan. Cover with top pie crust. Add slits to the pie crust to allow steam through.
  5. Cover edges of pie crust with foil. Bake for 15 minutes. Reduce heat and continue baking for 40-50 minutes, until apples are soft. In the last 15 minutes of baking, remove foil.
  6. Allow to cool (approx. 2 hours) before slicing.

Recipe Notes

Adapted from AllRecipes.

Place the pie pan on cookie sheet lined with foil during baking to aid in cleanup.

Looking for Xylitol?  Find it here on Amazon.

Looking for Coconut Sugar?  Find it here on Amazon.