Nostalgic Apple Pie Recipe -
Nostalgic Apple Pie Recipe

Nostalgic Apple Pie

Recipe by  

"This apple pie is wonderfully old fashioned in flavor, but has a lot less sugar than the pies Grandma used to bake!"

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Original recipe makes 1 (9-inch) pie Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Preheat oven to 425 degrees F. Place one crust into a 9-inch pie pan.
  2. Place sliced apples into a large mixing bowl and set aside. Combine SPLENDA® Granulated Sweetener, cornstarch, cinnamon, nutmeg and salt in a small bowl. Sprinkle mixture over apples and toss. Spoon apple mixture into piecrust. Place the second crust over the filling. Seal edges, trim and flute. Make small openings in the top crust.
  3. Bake in preheated 425 degrees F oven 40-50 minutes or until the top crust is golden. Serve warm or chilled.
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  • Note
  • Serving Size: 1 slice (1/8 of pie)

Reviews More Reviews

Most Helpful Positive Review
Oct 12, 2007

You cant ask for a better sugar free apple pie than this! I made this for my fathers birthday since he is diabetic and he just loved it. I did make several adjustments however. Since reading alot of comments on here complaining about aftertaste I cut the splenda down to just 1/2 cup and used two types of sweeter tasting apples. Fuji's and Red Romes. Because these apples arent as tart as lets say Granny Smith apples, it wasnt necessary for so much splenda. I used more cinnamon as well, 3tsps. I didnt have nutmeg so I used 1/4 tsp of clove which goes great with apples as well. I used flour instead of cornstarch. Also the mixture does look at bit dry so I used 3 tbs of sugar free orange juice that I happened to have on hand (crystal light). This all worked so great together. You must try this pie if you cant have sugar!!! Also I only cooked this pie on 400 degrees. Hope you try this, you'll love it. Make it with the 1-2-3 pie crust here on this website. It was great as well.

Most Helpful Critical Review
Mar 07, 2005

OK, I give this three stars with a couple of reservations. I've only tried it once, but here are my comments: I detected a slight to moderate aftertaste that was more evident when the pie was hot. I recommend that you make sure your splenda mixture is very well distributed, I think this will help with the aftertaste. Also, the addition of a bit of lemon juice and/or a small amount of butter under the top crust might help. I would add 2-4 tablespoons of apple juice or water if the apples are not very juicy. If all else fails, I was able to mask the aftertaste with vanilla ice cream :)


52 Ratings

Jun 06, 2005

This pie was VERY runny. Also, if you don't wait until it's chilled, it has a horrible aftertaste. Once chilled, it's not too bad. I had to lower the oven temp. because, baked as stated, it would have burnt. I caught it just in time to spare it. Not sure I would ever make this pie again.

Nov 24, 2007

Excellent apple pie. Tasted just like if it were made with sugar.

Nov 09, 2005

I've had a gastric bypass and thanks to splenda I never feel like I can't eat like regular people! I added the splenda/spices mixture a little at a time to the apples mixing well after each addition. It came out perfect. My husband and son absolutely loved it...I will defenitely be making this again and plan on sharing this recipe with my bariatric support group meeting!

Jan 08, 2005

Very good. Couldn't even tell it was made with splenda!!

Nov 29, 2004

this pie was so delicious. I had never cooked with splenda before so i was a little intimidated when i smelled the splenda.... But, the pie cooked just like a normal apple pie and tasted the exact same as the applie pie i made with regular sugar. I made it for thanksgiving because my boyfriend is on the Atkins diet and can't have all the sugar of a regular applie pie. Thank you for sharing the recipe.

Oct 11, 2012

I made this for a friend who is diabetic. You would of never have known that this pie was made with splendia. Everyone love it!


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  • Calories
  • 307 kcal
  • 15%
  • Carbohydrates
  • 41.3 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 272 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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