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Nov 25, 2013 04:57 PM

Sugar Free Apple Pie (Sugar Substitute)

Has anyone had luck with making sugar free apple pie? I love the thick gooey sauce that forms in apple pie but I am wondering is using REAL sugar has anything to do with the formation of that. I'm not a fan of any other sugar substitutes other than Truvia, so if anyone has any information on that that would be helpful. If not, I would love to hear your experience!

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  1. it's the pectin in the apples that makes them gooey in pies. :)

    3 Replies
      1. re: Lilybakes1

        yup. pectin is most often produced from apple pomace, after juice-making.

    1. Lily, as mentioned in response to the parallel post that you placed on HC, we've substituted Splenda for the sugar in the apple filling for the pie with no adverse consequences in terms of taste, etc. We don't use Truvia so I cannot speak to how it would taste in terms of sweetness or after-taste, but I can confirm that the filling will thicken despite the absence of sugar.

      1 Reply
      1. Haven't tasted one, but the "sugar free" apple pies I'm seeing in bakeries use apple juice as a sweetener.

        11 Replies
        1. re: Melanie Wong

          could make for a very watery pie unless you add tapioca.

          1. re: Melanie Wong

            Doesn't apple juice get all its calories from sugar?

            1. re: mcf

              The best sugar substitute is evaporated cane juice. ;^)

              1. re: mcf

                Yes, indeed, that's why I typed "sugar free" in quotation marks. That's how the commercial bakeries are labeling the pies. And these recipes:


                1. re: Melanie Wong

                  Then they're mislabeled. Commercially, they can only be called "no sugar added." It doesn't matter what they're sweetened with if it's sugar content.

                  1. re: mcf

                    i've seen jams labeled this way and when i read the label, they are sweetened with fruit juice.

                    1. re: hotoynoodle

                      That's just wrong, I tellya. Why are the rules different for the lactose in dairy than for fruit sugars?

                      1. re: mcf

                        am thinking the work-around is that even though the fruit juice is naturally very high in sugar, it has no *added* sugar.

                        loophole, yes, but when buying ANYTHING that has a label, i read it like a hawk, lol.

                        1. re: hotoynoodle

                          That misses the point, though. Fruit jellies and jams have fruit juice as a natural constituent, adding more just increased the sugar content. Dairy has lactose, as a natural constituent, hence is called "no sugar added" when sweetened with non sugar sweeteners.

                          I read carefully, too. But one should not have to, and not everyone is that clued in to what's sugar or carbs, even, and what isn't.

              2. You cannot make sugar free apple pie, since apples themselves contain significant sugars. You can make no sugar added apple pie.

                For a just about zero carb sweetening, you could use 50% liquid sucralose blended with granulated erythritol for good sweetening that has no junky, carby bulking agents like Splenda does.

                Also, if you're like me and get a bad taste and mouthfeel from sucralose/Splenda, blending 50/50 with some other sweetener prevents that.