I am always looking for lower sugar recipes. This looks like a good one!

Tink

*When I dream, I cook and bake like an artist!*

Low Sugar Apple Pie

INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
3/4 cup splenda
1/4 cup packed brown sugar
1/4 cup water
8 Granny Smith apples – peeled, cored and sliced

INSTRUCTIONS
Preheat oven to 425F
STEP 1 – Melt butter in a sauce pan.
STEP 2 – Stir in flour to form a paste.
STEP 3 – Add white sugar, brown sugar and water; bring to a boil.
STEP 4 – Reduce temperature, and simmer 5 minutes.
STEP 5 – Meanwhile, place the bottom crust in your pan.
STEP 6 – Fill with apples, mounded slightly.
STEP 7 – Cover with a lattice work of crust.
STEP 8 – Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
STEP 9 – Bake 15 minutes at 425 degrees F (220 degrees C).
STEP 10 – Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

This low-fat, lower calorie version features uses layered phyllo dough lightly brushed with a honey-sugar mixture to replace the traditional, hugher calorie crust. Make the filling extra sweet and tender, by sauteing the apples until caramelized.

Tink

*When I dream, I cook and bake like an artist!*

Phyllo Apple Pie

INGREDIENTS
Vegetable cooking spray
2 teaspoons water
1 teaspoon sugar
1 teaspoon honey
5 sheets phyllo dough (Phyllo dough can be purchased in most large supermarkets)
3 pounds Golden Delicious apples, peeled, cored and cut into eighths
2 teaspoons fresh lemon juice
1/2 vanilla bean, split
3 tablespoons butter or margarine
1/4 cup sugar
1/2 cup fat-free sour cream
1 teaspoon sugar
1 teaspoon skim milk
1 teaspoon honey

INSTRUCTIONS
Prepare Phyllo Dough Crust:
STEP 1 – Heat oven to 350 degree F.
STEP 2 – Lightly coat an 8-3/4-inch foil pie pan with vegetable cooking spray.
STEP 3 – Set aside.
STEP 4 – Stir water, 1 teaspoon sugar and 1 teaspoon honey in cup.
STEP 5 – Place 1 sheet of the phyllo on a smooth dry surface; coat lightly with vegetable cooking spray. (Keep remaining phyllo covered with damp towel.)
STEP 6 – Cover top with another sheet of phyllo and brush lightly with one third of the honey mixture. STEP 7 – Repeat process with remaining 3 sheets of phyllo, spraying the third sheet and brushing the fourth lightly with another third of the honey mixture.
STEP 8 – Lift phyllo stack and gently place into prepared pan, lightly pressing phyllo against bottom and sides.
STEP 9 – Roll up phyllo edges to rim of pan. Brush bottom and edges of phyllo with remaining honey mixture.
STEP 10 – Place pie pan on cookie sheet; bake pie shell 10 to 12 minutes or until lightly browned.
STEP 11 – Transfer to wire rack.

Make Filling:
STEP 1 – Meanwhile, combine apples and lemon juice in large bowl.
STEP 2 – Scrape vanilla seeds from bean with a small knife; place scraped vanilla bean in a jar with granulated sugar to make vanilla sugar
STEP 3 – Add vanilla seeds to apples, then toss to coat.
STEP 4 – Melt butter in 12-inch nonstick skillet over medium heat.
STEP 5 – Stir in 1/4 cup sugar; cook 1 minute.
STEP 6 – Add apple mixture and cook 10 to 15 minutes or just until apples begin to soften, stirring occasionally.
STEP 7 – Reduce heat to medium-low; cover and cook 3 to 5 minutes or until apples are tender and golden, stirring once.

Make Honey Cream:
STEP 1 – Stir sour cream, 1 teaspoon sugar, the milk and 1 teaspoon honey in small bowl.
STEP 2 – Spoon warm Filling into phyllo shell and serve immediately with Honey Cream.

For superlative results, use Granny Smith apples, Jiff peanut butter and Nutter Butter peanutbutter cookies!

Tink

*When I dream, I cook and bake like an artist!*

Pecan Carmel Peanutty Apple Pie

INGREDIENTS
9 Granny Smith Apples
1/2 Cup Light Brown Sugar
1 1/2 Cup Nutter Butter cookies (crushed)
1/2 cup chopped pecans
3/4 cup quick oats
1/3 cup all purpose flour
1/2 cup real Butter (melted)
1/4 cup creamy Jiff peanut butter
carmel topping – sm. jar
pecan ice cream 1/2 qt.
whole pecans (if desired)

INSTRUCTIONS
Preheat oven to 375F
STEP 1 – Peel and core apples into pie slices put into 5 qt. bowl
STEP 2 – Add in half of brown sugar.
STEP 3 – Let apple mixture sit
STEP 4 – Chop nutter cookies and pecans in a food chopper.
STEP 5 – Combine crushed cookies, pecans, oats, remaining light brown sugar, and flour.
STEP 6 – Melt butter in microwave
STEP 7 – Pour into cookie mixture.
STEP 8 – Mix cookie mixture on low speed (blender).
STEP 9 – Add Jiff peanut butter to apples andstir evenly.
STEP 10 – Spoon into two pie pans.
STEP 11 – Top with cookie mixture and bake 375F for 30-35min.
STEP 12 – top with Pecan ice cream and carmel topping with whole pecans (melts in your mouth)

I found this in a recipe using a mixed fruit filling… be creative! Let your imagination run wild!

Tink

*When I dream, I cook and bake like an artist!*

Lemon Scented Pie Crust

INGREDIENTS
Lemon Scented Pie Crust:
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. granulated sugar
1/2 cup chilled butter, cut into small pieces
1 tsp. fresh lemon zest
2 to 4 Tbsp. ice water

INSTRUCTIONS
Crust:
STEP 1 – Combine flour, salt and sugar in food processor.
STEP 2 – Add butter and zest; process until mixtures resembles coarse meal, about 10 seconds.
STEP 3 – With machine running, add ice water in a slow, steady stream through feed tube.
STEP 4 – Combine for no longer than 30 seconds, dough should just hold together.
STEP 5 – Press into a disk; chill for one hour.
STEP 6 – Roll dough out on a lightly floured surface into a 13-inch round.
STEP 7 – Gently transfer to a 9-inch pie pan.
STEP 8 – Trim off pastry so an 1/2-inch hangs over; tuck under and flute edges.

Add chosen filling

Bake on a baking sheet in preheated 425 degree oven for 55 minutes or until crust is golden and juice begins to bubble.
NOTE: Cover pie loosely with foil to avoid excessive browning.

Yes, I know this is the ILoveToBakePIES.com site, but I found a bunch of great Apple (not) Pie recipes and I wanted to share them! LOL

To fill large jellyroll pan, double this recipe! This recipe freezes well.;-)

Tink

*When I dream, I cook and bake like an artist!*

Apple Pie Bars

INGREDIENTS
2 1/2 cups flour
3 tsp cornstarch
1 tsp. Salt
4 cups chopped apples
1 cup margarine
3/4 cup white sugar mixed with 2 tsp cinnamon
1 LARGE egg yolk ( add milk to make 3/4 cup)
(save egg white to brush on later)

INSTRUCTIONS
Preheat oven to 375 F
STEP 1 – Mix flour, salt and margarine together.
STEP 2 – Add yolk and milk mixture to that.
STEP 3 – Blend well, into a ball.
STEP 4 – Mix chopped apples , cornstarch and cinnamon sugar(set aside)
STEP 5 – Roll out 1/2 of the pastry to cover greased cookie sheet or roll pan.
STEP 6 – Pour apple mix on top
STEP 7 – Roll out rest of pastry and place on top.
STEP 8 – Pinch sides together.
STEP 9 – Score on top.
STEP 10 – Beat left over egg white with 2 tbsp water and brush over top.
STEP 11 – Bake at 375º f for 40 minutes or till golden brown on top.
STEP 12 – Drizzle with water icing sugar mix.
STEP 13 – Serve warm

As a Kentucky resident, this is a NO brainer! LOL
Tink

*When I dream, I cook and bake like an artist!*

Bourbon Apple Pie

INGREDIENTS
Pie Filling:
3/4 to 1 cup sugar or to taste
2T flour
1 t cinnamon
1/8 t nutmeg
1/4 t salt
6 to 7 cups peeled, cored pippens or green apples, sliced 1/4″ thick
2T bourbon
1/2 cup toasted pecans or walnuts
1/2 cup raisins, plumped in bourbon* (or apple or orange juice)
HINT – To plump raisins: Cover with bourbon (or apple or orange juice) for a few hours or overnight.

Dough for a 9-inch, 2-crust pie
2 t apricot glaze
1 T butter
1 egg
2T cream, plus sugar to glaze the crust

INSTRUCTIONS

Preheat oven to 425F.
STEP 1 – Combine sugar, flour, cinnamon, nutmeg and salt.
STEP 2 – Mix apples and bourbon.
STEP 3 – Add sugar mixture, pecans or walnuts, and raisins to apples and mix all together.
STEP 4 – Line a greased, 9-inch pie plate with half the pastry.
STEP 5 – Paint the bottom with apricot glaze.
STEP 6 – Heap the apple mixture in the pastry
HINT – Place the apples on the bottom pie crust with a slotted spoon, minimizing the amount of liquid transferred to the bottom of the pie. You may also spread 1/4 c of bread crumbs over the bottom crust before adding the apple mixture to minimize amount of liquid which accumulates in the bottom of the pie. This is the secret of a good apple pie.
STEP 7 – Dot with butter.
STEP 8 – Roll out the remaining pastry, place on top of the apples, flute the edges, and cut vents in top of the pastry to allow steam to escape.
STEP  – Brush the crust with a mixture of 1 egg plus 2 T cream and dust with sugar.
STEP  – Bake 45 minutes or until the crust is browned and apples tender.
(To keep the edges of the pie from getting too brown, cover them with 1-1/4 inch wide strips of foil; remove 15 min before end of baking time.)

Here is a VERY different pie crust which does not get soggy like shortening based crusts.

Tink

*When I dream, I cook and bake like an artist!*

Mixed Grain and Coconut Crust

INGREDIENTS
For Bottom and Top Crust
2 cups whole-wheat pastry flour, preferably organic
1 cup brown rice flour
1/2 cup rolled oats
1/2 cup grated, unsweetened coconut
2 tablespoons sesame seeds
2 tablespoons coconut oil
1/4 cup rice syrup or 1/3 cup honey
tea from soaking, 2-3 tablespoons

INSTRUCTIONS
Crust:
STEP 1 – Mix crust ingredients together to form crumbly, yet moist mixture, use the minimum amount of tea.
STEP 2 – Press all but 1 cup of mixture into 10 inch pie plate.
STEP 3 – Chill while preparing chosen filling.

Preheat oven to 400 degrees.
STEP 1 – Reserve remaining one cup of crust mixture.
STEP 2 – Mix all filling ingredients together in large bowl, being sure that all ingredients are evenly distributed.
STEP 3 – Fill crust-lined pie pan chosen filling, and make the surface even. Top with remaining mixture loosely strewn over the filling.
STEP 4 – Bake at 400 degrees for 15 minutes, lower temperature to 350 and bake for approximately 30 more minutes until top appears toasty brown.
STEP 5 – Remove, and let cool on rack to warm room temperature.

Make sure that you cut the sweet potatoes and apples in thin wedges so that they bake evenly.

Tink

*When I dream, I cook and bake like an artist!*

Sweet Potato Apple Pie

INGREDIENTS
Pillsbury Pie Dough
1 medium sweet potato, peeled and sliced in very thin wedges
4-5 Granny Smith or Pink Lady apples
1/2 cup maple syrup
1/2 cup brown sugar
Juice from one lemon
Lemon zest from one lemon
Cinnamon, allspice to taste
2 tablespoons flour
2 tablespoons butter, softened

INSTRUCTIONS

Preheat oven at 400 F
STEP 1 – Prepare pie crust as instructed within package.
STEP 2 – Meanwhile, combine butter, flour, cinnamon, allspice, brown sugar and maple syrup, lemon juice and zest.
STEP 3 – Mix well. STEP  – Combine sweet potatoe and apple wedges within the mixture and let sit for several minutes.
STEP 4 – Fill 9″ glass pie dish (already prepared with crust) with potatoe and apple, alternating wedges.
STEP 5 – Cover with second crust.
STEP 6 – Brush crust with milk and sprinkle generously with sugar.
STEP 7 – Poke several holes in crust with fork.
STEP 8 – Bake at 400 for 1 hour to 1 hour 10 minutes, covering crust edges with foil if starts to burn.

A long name for a YUMMY dessert! The lemon scented pie crust has me pondering what other recipes this would enhance.

Tink

*When I dream, I cook and bake like an artist!*

Luscious Triple-Fruit Pie with Lemon Scented Crust and Crumb Topping

INGREDIENTS
Lemon Scented Pie Crust:
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. granulated sugar
1/2 cup chilled butter, cut into small pieces
1 tsp. fresh lemon zest
2 to 4 Tbsp. ice water

Crumb Topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/2 tsp. salt
1/2 tsp. grated fresh nutmeg
6 Tbsp. melted butter

Fruit Filling:
1 3/4 cups granulated sugar
2/3 cup all-purpose flour
2 cups chopped, peeled baking apples
2 cups rhubarb cut into 1/2-inch pieces
2 cups fresh raspberries
2 tsp. fresh lemon juice

INSTRUCTIONS
Crust:
STEP 1 – Combine flour, salt and sugar in food processor.
STEP 2 – Add butter and zest; process until mixtures resembles coarse meal, about 10 seconds.
STEP 3 – With machine running, add ice water in a slow, steady stream through feed tube.
STEP 4 – Combine for no longer than 30 seconds, dough should just hold together.
STEP 5 – Press into a disk; chill for one hour.
STEP 6 – Roll dough out on a lightly floured surface into a 13-inch round.
STEP 7 – Gently transfer to a 9-inch pie pan.
STEP 8 – Trim off pastry so an 1/2-inch hangs over; tuck under and flute edges.

Crumb Topping:
STEP 1 – Combine all ingredients in small bowl; stir in butter until mixture is crumbly.

Fruit Filling:
Preheat oven to 425 F
STEP 1 – Mix sugar and flour in large bowl.
STEP 2 – Stir in apples, rhubarb, raspberries and lemon juice.
STEP 3 – Pour into prepared crust.
STEP 4 – Sprinkle with topping.
STEP 5 – Bake on a baking sheet in preheated 425 degree oven for 55 minutes or until crust is golden and juice begins to bubble.
NOTE: Cover pie loosely with foil to avoid excessive browning.

Do NOT open the bag to peek during baking!

Tink

*When I dream, I cook and bake like an artist!*

Apple Pie In A Bag

INGREDIENTS

large brown paper bag

Crust:
1 1/2 c. flour
1 1/2t. sugar
1 t. salt
1/2c. vegetable oil
2T. cold milk

Filling:
3c. Macintosh or Granny Smith apple (peeled, cored and sliced)
2c. golden delicious apples (peeled, cored and sliced)
1/2 sugar (or 1/4c. more if Grannys are very tart)
2T. flour
1/2t. nutmeg
3/4 t. cinnamon
fresh lemon juice to sprinkle over top

Topping:
3/4 c. unsalted butter
3/4 c. flour
3/4 c. sugar

Warm caramel for plate

INSTRUCTIONS

Pie Crust:
STEP 1 – In bowl combine dry ingredients then add oil and milk.
STEP 2 – Stir and form into ball.
STEP 3 – Place in 9″ pie pan.
STEP 4 – Form crust by pressing with hand along bottom and up sides.
STEP 5 – Flute edges.
STEP 6 – Place in refrigerator to cool.

Pie Filling:
Preheat oevn to 350 F
STEP 1 – Combine filling ingredients, pour into shell and sprinkle with a bit of lemon juice.
STEP 2 – Combine streusel topping ingredients with fingers until crumbly- sprinkle over filling.
STEP 3 – Place pie in large brown paper bag, fold and seal end.
STEP 4 – Bake in preheated 350 degree oven for 1 hr.45min.
STEP 5 – Tear open top of bag and bake with pie exposed 15 min. more.
STEP 6 – Cool for an hour.
STEP 7 – Drizzle plate with caramel and place slice of pie on top if it.