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Sugar Free Apple Pie (Sugar Substitute)

Lilybakes1 Nov 25, 2013 04:57 PM

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!

  1. mcf Nov 27, 2013 04:46 PM

    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.

    1. Melanie Wong Nov 27, 2013 11:46 AM

      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
        hotoynoodle Nov 27, 2013 03:44 PM

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

        1. re: Melanie Wong
          mcf Nov 27, 2013 04:47 PM

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

          1. re: mcf
            johnseberg Nov 27, 2013 08:21 PM

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

            1. re: mcf
              Melanie Wong Nov 27, 2013 08:54 PM

              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
                mcf Nov 28, 2013 08:05 AM

                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
                  hotoynoodle Nov 28, 2013 05:57 PM

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

                  1. re: hotoynoodle
                    mcf Nov 29, 2013 10:05 AM

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

                    1. re: mcf
                      hotoynoodle Nov 29, 2013 10:44 AM

                      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
                        mcf Nov 29, 2013 12:04 PM

                        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.

                        1. re: mcf
                          hotoynoodle Nov 29, 2013 02:36 PM

                          totally agree.

              2. re: mcf
                magiesmom Nov 28, 2013 10:07 AM


            2. m
              masha Nov 27, 2013 07:43 AM

              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. re: masha
                Lilybakes1 Nov 27, 2013 08:41 AM

                Thank you!

              2. hotoynoodle Nov 26, 2013 06:54 PM

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

                3 Replies
                1. re: hotoynoodle
                  Lilybakes1 Nov 26, 2013 08:41 PM

                  Even without the skins on?

                  1. re: Lilybakes1
                    hotoynoodle Nov 27, 2013 07:15 AM

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

                    1. re: hotoynoodle
                      Lilybakes1 Nov 27, 2013 08:42 AM

                      Thanks for the info!

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