No Sugar Apple Pie Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Nov. 25, 2009
Yummy! I adapted and used pre-made gluten free crust and made gluten free crumb crust.
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Reviewed: Nov. 25, 2009
This is a very good substitute for your traditional apple pie. It's definitely a keeper!
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Reviewed: Oct. 17, 2009
This was the best apple pie!! We loved it. Traditional Apple pie has always seemed to sweet to me. This pie has a natural rich fruit taste that is very satisfying. The only change I will make is that I used 1 tbs of cinnimon which seemed like too much 2 tsp would be plenty and I used Golden Delious apples I am making it again this week, Yummy! Try it warm :0
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Photo by Glenda

Cooking Level: Intermediate

Home Town: Coarsegold, California, USA
Living In: Atlanta, Georgia, USA

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Photo by chocoluvs
Reviewed: Oct. 11, 2009
The best pie ever!!!!!! why bother putting sugar in? excellent , will make this recipe from now on. Followed exactly except for I used Cortland apples :)
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Photo by chocoluvs

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada
Reviewed: Oct. 9, 2009
This pie turned out great and tasted wonderful! It was my first time making pie and it turned out great.
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Reviewed: Jul. 17, 2009
yum
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Reviewed: Jul. 12, 2009
Trying hard to eat healthy and I think I hit the jackpot. This is sweet with just the concentrated apple juice. Will never use sugar again when I make apple pies. Great idea.
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Reviewed: Jul. 10, 2009
I made this pie as well as a sugar-added pie. this one was more of a hit!
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Reviewed: May 7, 2009
Amazingly sweet!
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Reviewed: Mar. 26, 2009
Apple pie is my favorite dessert *ever,* and now that I no longer eat cane sugar, I'm thrilled to find a recipe that will allow me to still eat it! I've been experimenting with this recipe for about a year now, using it as a springboard for my personal perfect apple pie :) I use about eight red delicious apples - as sweet and good quality as I can find (you're not adding cane sugar to compensate for the tartness of green apples, so sweet is better). Make sure you slice the apples nice and thin, lots of surface area. 4 Tbs tapioca instead of 3 Tbs cornstarch - I prefer the flavor of tapioca. Two Tbs cinnamon and a heaping tsp of nutmeg, because I like a lot of spice in my pie. Also, I add about half a tablespoon of clover honey - that little bit of flavor just sets off the taste *perfectly.* This pie is good the night it's made, and *heavenly* the next day after the flavors have had a chance to meld. Also makes a very nice cobbler.
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