Reviewed: Nov. 26, 2007

This was a great dessert. The whole family loved it. I'm a gastric bypass patient so I can't have suger. This is a perfect dessert also for diabetics.

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tiny

Home Town: Las Vegas, Nevada, USA

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Reviewed: Nov. 21, 2007

I loved it! Since my Husband is diabetic, I had to make an alteration. I used sugar-free lemonade mix and more cornstarch to thicken it up

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Lauren

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Reviewed: Oct. 8, 2007

This was great. I thought the lack of sugar would affect the taste, but my husband, who is a sugar fiend, did not notice and loved it. Definitely a keeper.

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KC324

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 9, 2007

my coworkers loved this pie. everyone wanted the recipe.

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Tamela

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Bay Shore, New York, USA

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Reviewed: Jul. 21, 2007

I made this for my co-workers, one of which and diabetic, and everyone thought it was wonderful!

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Elizabeth

Cooking Level: Intermediate

Living In: Elmwood, Illinois, USA

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Reviewed: Jul. 2, 2007

I try to avoid refined sugars and can't have butter, so this is the apple pie recipe I use, and it is delicious! I've found that I like it much better cold than warm out of the oven. As some others have pointed out, the "no sugar" title can be misleading. This pie is still high in sugar; it's a natural sugar from the fruit juice, so it's good for people trying to avoid refined sugars, but I don't think this would be a good choice for diabetics.

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BabySmiles

Cooking Level: Intermediate

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Reviewed: May 30, 2007

This is easy as pie and it's rather good. Two pieces did cause the blood sugar to climb however.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Apr. 8, 2007

To make this truly "no sugar" I juiced 4 large apples instead of concentrate. I mixed Golden Delicious and MacIntosh(use all Golden Delicious for a sweeter pie), added nutmeg and a dash of allspice to the cinnamon. My diabetic SO says this is his new favorite dessert!

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Edi

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Dec. 27, 2006

My FIL is diabetic and I wanted a dessert he could enjoy for Christmas, but I was sooo nervous about this because I've never made a pie before and without the sugar I just wasn't sure how this would turn out. I had no need to worry, this pie was simple and tasted delicious. Without the extra sugar, all the flavor of the apples really comes out. I tried half Granny Smith and half Golden Delicious, but since my husband said he liked the sweeter pie (he was the only one) I might try all sweet apples next time. BTW, I tried the variation one of the other reviewers suggested... not pre-cooking the apples and sauce and baking the pie for 1 hour. I was happy with the firmness of the apples but the sauce just cooked in a big clump on the bottom. From now on I will at least thicken up the sauce before pouring over the apples and baking.

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Nicole P.

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Reviewed: Dec. 26, 2006

Very good! Almost too good... I later discovered fruit juice concentrates are metabolized in the same way as refined sugars. I'll try it next time with raw apple juice or cider. The pie was a little too sweet for me, so maybe my revised version will taste more like a French tart (nothing wrong with that!).

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ChickenNoodle

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Reviewed: Dec. 23, 2006

I was looking for a different way to bake an apple pie than the "traditional" butter way. I think I found my new recipe. I used a few golden and red decilious to make my pie.

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Sarah B

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Nov. 25, 2006

I didn't want to cook my apples twice because I like my apples very chunky, so I thickened the entire can of apple juice with the cornstarch and stirred in it cinnamon. I put the apples in the crust and just glopped the apple concentrate mixture on top and then covered it with the top crust. I baked it for 1 hour at 350 and it turned out wonderful. So if you don't want mushy apples, that is a good way to do it.

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Darlene

Cooking Level: Intermediate

Home Town: West Bountiful, Utah, USA

Living In: Woods Cross, Utah, USA

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Reviewed: Nov. 24, 2006

I'm sorry, but this recipe was not good. My husband, who loves apple pie but doesn't eat sugar, asked me not to make this recipe again. It is way too tart. I have used a recipe from the Splenda website for years and it is so much better than this receipe. If you want a no sugar added pie I'd highly receommend the Splenda recipe.

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JOANNH13

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Reviewed: Nov. 18, 2006

I love this apple pie. I make it with apple cider instead of apple concentrate, and it is awesome! My entire family begs for it. Just be careful of the amount of apple cider, or the pie will boil over like crazy. Cook it on a cookie sheet. This is the only apply pie that I make now.

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Kathy S.

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Reviewed: Nov. 6, 2006

I was leary of making this pie since there was no sugar, but the taste was great. I used golden delicious apples and added a little more cinnamon and threw in some nutmeg too. Turned out great, we all loved it!

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LISA

Home Town: Alexandria, Kentucky, USA

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Reviewed: Oct. 26, 2006

Fantastic!!!! This is the best sugar free dessert I have ever eaten!!! increase the cinnamon or add nutmeg for an extra punch of flavor

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SACCATUME

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Reviewed: Oct. 16, 2006

My mother-in-law made this in lieu of a cake for my diabetic father-in-law's birthday. It was delicious--we did not miss the sugar at all. She used Honey Crisp apples, and the result was as sweet tasting as any apple pie I've tasted. (Although, my father-in-law pointed out that the lack of granulated sugar didn't make it much safer for him. The carbs and fruit sugars in this recipe are still of the type he regularly avoids.)

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squawk93

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 1, 2006

Very good for a "no sugar added" apple pie. I usually add a Gala or a sweeter apple to the Granny Smith's. Much prefer it to apple pie made with a sugar substitute.

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Suze

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Reviewed: Sep. 26, 2006

My step dad is diabetic and he said this was the best sugar free pie he ever had. My other family member didn't even know it was sugar free. I did try something slightly different though. I used apple/raspberry juice instead of just apple juice.

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Squeakie

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Reviewed: Sep. 20, 2006

I found this pie to be extremely tart. I think next time I will use a sweeter apple than Granny Smith. Also I think I will start the oven at 450 for a few minutes and then lower to 350 because the crust I make has a lot of shortening and it did not crisp up and brown sufficently. The recipe with the nuts on top sounds better.

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Kitty

Cooking Level: Intermediate

Home Town: Glen Burnie, Maryland, USA

Living In: Wayland, Massachusetts, USA

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No Sugar Apple Pie

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