Fall Apple Crisp Pie

The Best Apple Pie (refined sugar free)Happy Fall, everyone!!  Yesterday marked the first day of fall, officially, and I think that calls for an apple pie recipe.  This is Parker’s favorite – half pie, half crisp, all delicious.  It’s adapted from a recipe that’s been in my family for decades, passed on to my mom from her mom on to me, but I cleaned it up a bit by not using refined sugar.  It’s just as good really.

Ingredients for Apple Pie (refined sugar free) copyI’m using Sucanat again (for more info, see last week’s recipe) and cutting the butter down from the original recipe, plus using whole wheat flour instead of white flour.  Truth be told, I generally believe that if you’re gonna make something like PIE, then just make pie and don’t try to make it healthy (I’m not pretending this recipe is healthy, btw).  It’s a treat.  But these are just the ingredients I have around my house, so it’s what I used and it worked great.  I don’t keep white flour or sugar in my pantry anymore, but if that’s what you have, then use it.

How to Make the Best Ever Apple Pie (refined sugar free) copyHow to Make the Best Apple Pie (refined sugar free) copyThe type of apples you use is up to you.  I like granny smiths because they pack a punch and hold up well when baked.

Ingredients for the Best Apple Pie with Crispy Topping (refined sugar free) copyThe crisp topping is what makes this pie different.  I love a good lattice top too, but the crisp feels like fall and adds a whole new dimension to this pie.  When I was a kid, I used to sneak in the kitchen and pick off parts of the crisp topping because it was my favorite part (okay if we’re being honest here, I still do that).  It’s so good!

1Tthe Best Apple Pie (refined sugar free) copyThis pie will hold up nicely if you can wait until it’s totally cool to serve.  But, it’s also delicious served as a hot mess with a scoop of vanilla ice cream.  Take your pick. :)

3The Best Apple Pie (refined sugar free)Fall Apple Crisp Pie

1 pie crust

2/3 cup Sucanat

3 T. whole wheat flour

1 t. ground cinnamon

6 large tart apples, peeled and sliced

For the crumbled topping:

2/3 cup flour

½ cup Sucanat

2 t. cinnamon

½ cup butter at room temperature

1/3 cup oatmeal

Peel and slice apples, set aside.  Mix the rest of the ingredients for apples in separate bowl, then pour over apples and mix well.  Once apples are coated well with sugar mixture, place in prepared pie dish and set aside.

Combine all ingredients for the crumbled topping and cut butter in with pastry knife (or two forks or roll up your sleeves and mix by hand).  Once mixture resembles coarse meal, distribute over top of pie.

Bake at 400 degrees for 30 minutes or until golden brown.

8 Responses to “Fall Apple Crisp Pie”

  1. Joelle

    Love this! I make my apple pie a bit differently, but I like the idea of adding a crisp topping to it. This is going to need to happen soon.

  2. Martha

    This was the best apple pie I have ever had! It was soooo good. I used sugar and white flour, because I didn’t have any of the other stuff. I am making another one with my extra apples tonight!

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