I love a delicious apple pie. Since I do not eat dairy products, I have had to come up with modifications to enjoy a dessert that I love!
The combination of Granny Smith & Honey Crisp apples blend the sweet and sour of the two different types of apples together. Easy and great to make for any occasion or just because!
Replacement of the sugar, I tried out Lakanto brand – Monk Fruit sweetener alternative…it’s Keto, has Zero calories and Zero glycemic. The conversion is one to one…surprisingly it tastes, bakes and cooks just like sugar!
In researching Monk Fruit, it apparently has health benefits…
Safe for diabetes
Monk fruit gets its sweetness from natural compounds called mogrosides (The compounds that give monk fruit extract its sweetness). It’s generally safe for those with diabetes because it doesn’t increase blood sugars.
Promotes weight loss
Monk fruit has no calories, carbs, or fat, so it may be a great option for anyone watching their waistline. You can save substantial calories and carbs by simply substituting monk fruit sweetener for table sugar throughout your day.
Anti-inflammatory properties
According to a 2011 study, monk fruit has been used in Traditional Chinese Medicine (TCM) for centuries to make hot drinks that relieve sore throats and reduce phlegm. The fruit’s mogrosides are said to be anti-inflammatory, and may help prevent cancer and keep blood sugar levels stable.
I encourage you to try my apple pie. You can certainly you can use sugar if you wish, but give Monk Fruit a try…you won’t be able to tell the difference!
To Healthy Cooking & Eating!
Melissa
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Easy Sweet and Tart Apple Pie
Ingredients
- 2 Pie Crusts Vegan, Regular or make your own
- 7-8 med Apples 2/3rds Granny Smith 1/3rd Honey Crisps or Gala
- 1 tbsp Lemon juice Fresh or bottled
- 1/2 cup Monk Fruit Sugar Regular granulated sugar
- 3 tbsp All purpose flour
- 1 tsp Cinnamon Ground
- 1 tsp Nutmeg or All spice Optional
- 1 tsp Vanilla Pure vanilla extract not imitation
- 2 tbsp Vegan Butter Earth Balance brand
20 min Homemade Pie Crust
- 1 1/2 cups All purpose Flour
- 1 tsp Sugar Monk Fruit replacement works
- 1/4 tsp Salt
- 1/4 cup Vegan butter 4 Tbsp / Earth Balance is my preferred brand.
- 1/4 cup Vegetable shortening 4 Tbsp - cold and cut into a few pieces
- 3-4 tbsp Cold water
Instructions
The Crust
- Prepare the Crusts - if you buy crusts, follow directions on the package.
- Roll out and place on in a 12" glass pie plate, use the second one to lattice over the top once the filling is prepared and placed in the pie crust.
Homemade Crust
- I have this very easy pie crust that is delicious and dairy-free. It take about 15 minutes to prepare using a food processor or if you do not have a food processor...the old fashion way works great - using your hands!
- Important to have all ingredients are very cold before starting, as well as any utensils that you use to prepare the crust.
- Using a food processor - add flour, sugar and salt using the "S" blade. Pulsing a few times to combine.
- Add cold vegan butter and shortening. Process for about 10 min. until it is looks mealie.
- Drizzle in 3 tbsps of ice cold water while processor is running. As it begins to clump together, stop. It may need a bit more cold water for it to come together.
- Pour the dough onto a lightly floured surface to shape into a ball. Use hands to a minimum as the warmth of your hands may make the crust less flaky.
- Roll dough into 12" circles, then transfer to a pie plate. (Wrap around rolling pin)
- Push carefully around the pie plate to shape and trim as necessary...use to repair any areas or to add a fluted edge around the pie plate.
- Refrigerate or freeze until you are ready to use..double the recipe if you want to add a lattice top or make a full top pie.
Putting it all Together!
- Peel and thinly slice apples, add to a small saucepan.
- Add the sugar, lemon juice, flour,, cinnamon, nutmeg and vanilla in the saucepan and cook over medium heat stirring frequently just until the apples begin to get soft (10-15 min) and the sauce thickens.
- Remove from heat and set aside. Preheat oven to 425 degrees F.
- Add the cooked apple filling to the chilled pie crust then dab the mixture with vegan butter. Roll out the second chilled dough and slice into lattice strips, layering crisscross over your pie
- OR Place the second crust gently over the top of the filling, trim, seal and flute the edges. Cut a few slits in the crust to vent...Brush a little non-dairy milk over the lattice or crust and sprinkle with sugar, if you wish.
- Bake for 40 minutes until the crust is golden brown and apples juices are bubbling.
- Use a pie shield if the crust gets too brown. I just improvise by using regular tin foil strips over the edges.
