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Sugar-free Apple Pie

A sugar-free apple pie made with frozen apple juice, apples, and spices, baked in a double-crust shell.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Sugar-free Apple Pie

Oven450 °F, then 350 °F
Time45 minutes

Ingredients

Directions

Make the filling

  1. In a small saucepan, combine the frozen apple juice, flour, cinnamon and salt.

  2. Stir constantly over medium heat until the mixture is thick and bubbly, 3 to 5 minutes.

  3. Peel and slice the apples and stir them into the apple juice mixture.

Assemble the pie

  1. Pour the mixture into the unbaked pie shell and dot with butter.

  2. Position the top crust over the filling, cutting slits for the steam to escape.

  3. Trim and seal the edges.

  4. Brush the top very lightly with water and sprinkle with nutmeg if desired.

Bake

  1. Bake at 450 °F for 15 minutes.

  2. Reduce heat to 350 °F and bake for 30 minutes more.

Nutrition, whole recipe (rough)

765Calories
14 gProtein
14 gFat
148 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Apple Juice1 medium (182g)95
Apple1 medium (182g)95
Nutmeg1 tsp ground (2.2g)12
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Pienot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Apple + cinnamontop 4% of all pairs
    Smell alikemoderate
    Cooked together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Frozen apple juice concentrate
Provides the sweetness and liquid that thickens into the filling with the flour.
All purpose flour
Thickens the juice and apples into a set, sliceable filling.
Apples
Form the bulk of the filling and provide the main fruit flavor and texture.
Butter or margarine
Adds fat and richness to the filling and helps the crust brown.

The step that matters

Thicken the juice and flour before adding the apples. Flour must be stirred constantly over heat until the mixture thickens and bubbles so it can gelatinize starch. If it is not fully thickened, the filling will stay runny and soak the bottom crust.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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