A sweet, classic dessert the whole family will love! This apple pie recipe is the perfect go-to for holiday baking. Juicy apple slices coated in Purecane sweetener and spices, then baked to perfection inside a flaky homemade pie crust. Let's spice up the holidays!

By Tiffany of @foodtoobomb

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Servings: 8 servings

Ingredients

Pie Crust Ingredients:

2 ½ cups of all-purpose flour (can use gluten free or regular)
1 teaspoon salt
1 tablespoon Purecane™ zero-calorie Baking Sweetener
½ cup of cold solid vegetable shortening
12 tablespoons of cold unsalted butter, cubed
4 tablespoons cold vodka
4 tablespoons ice cold water

Apple Filling Ingredients:

3.5 lbs. of apples of your choosing peel, core, and sliced ¼ inch thick
¼ teaspoon salt
½ cup Purecane™ zero-calorie Brown Sweetener
½ cup of Purecane™ zero-calorie Baking Sweetener
1 ½ teaspoons of cinnamon
½ teaspoon ground nutmeg
Juice of 1 lemon
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon vanilla extract
1 egg

Directions

Prepare Your Crust

Using a food processor combine flour, Purecane™ Baking Sweetener, and salt. Pulse for 3 one-second pulses.
Add butter and shortening and pulse 7 one-second pulses. You want the mixture to be well mixed and crumbly. (Scrape bowl with a spatula to ensure it is adequately mixed).
Empty the contents of the food processor into a large clean, dry bowl.
Combine ice-cold water and vodka in a small bowl.
Using a teaspoon add 2 teaspoons of the liquid into the flour mixture. Use a rubber spatula or your hands to mix the dough, if dough is dry add 1 teaspoon at a time of the liquid, mix and press. If using your hands, be careful not to over-mix because your hands create heat and will make the dough tough.
Once mixed, halve the dough and form into 2 disks, wrap them in plastic wrap, and place them in the fridge. Allow to cool while you prepare your filling.

Make Your Filling & Pie

Preheat the oven to 425°F.
Using a large bowl, add salt, Purecane™ sweeteners, cinnamon, nutmeg and lemon juice to apples and mix well.
In a small bowl, mix cornstarch and water to make a slurry and set aside.
In a large high-sided skillet, cook apples until liquid releases and apples are almost soft. Stirring frequently, About 7 minutes
Add slurry and cook for 1 minute to thicken the mixture, careful not to overcook the apples. Remove from heat and stir in vanilla.
Liberally dust a surface with flour and roll one chilled dough disc into a 12-in circle. Gently place dough in a pie tin, making sure you cover the whole tin. Place cooled filling in the pie dish on top of the dough.
Roll out the second disc with a rolling pin and place on top of the filling.
Cut off excess dough and crimp edges to seal the dough. Cut 6 one-inch slits on the top crust layer.
Create an egg wash by beating the egg in a small dish and, with a pastry brush, brush the top of the crust with the mixture.
Sprinkle with cinnamon and Purecane™ Baking Sweetener.
Place the pie on a baking sheet and bake for 40 to 45 minutes or until golden brown.
Let the pie settle before slicing, then serve warm with your favorite ice cream or whipped topping. Enjoy!