Use of a stevia sugar blend reduces the sugar in this cast-iron baked apple pie by 75%- without any discernible loss in flavor.
Low Sugar Skillet Apple Pie
By Sue Lau | Palatable Pastime
As November gets further underway after Cranberry Week, we look forward towards Thanksgiving even more. You will find I have posted with two groups today, in separate posts (sometimes I post one recipe that applies to two groups) but today they are kept apart because while this recipe is with Baking Bloggers and is a dessert, the other group is posting Thanksgiving side dishes, and I have shared my recipe for Low Carb Stuffing or Dressing.
My recipe of the day for this Monday is with my blogging group called Baking Bloggers. Each month the group votes on a topic and then we set out to post those recipes on our blogs. The themes change from month to month, and while you might think of baking as being just desserts, we occasionally delve into savory and dinner recipes as well.
I chose a low sugar skillet apple pie- because I do love apple pie and find that making it in cast iron helps out with making the bottom crust a little bit superior than you might get otherwise, because the cast iron conducts heat better and also evenly, while retaining the temperature longer.
I made this one with a sugar-stevia blend which uses half the amount of regular sugar. You can opt to use granulated at twice the amount or use a sweetener of your choice at that products recommended level. I didn’t go sans sugar on this one with erythritol as I might do in some baking, because I think that when the sugar bakes it imparts a slight caramel flavor to the pie. It is just what sugar does. But you won’t notice that this pie has less sugar at all.
Baking Bloggers
This month the Baking Bloggers have teamed up to pop our cast iron pans into the oven to put that extra special touch on some of our favorite recipes.
Cast Iron Baking
-
- Baked Cheese and Sausage Ziti by Food Lust People Love
- Blackberry Coffeecake Bites by Sid’s Sea Palm Cooking
- Cast Iron Jalapeno & Honey Corn Bread by Hardly A Goddess
- Pull-Apart Garlic Rolls by Karen’s Kitchen Stories
- Skillet Apple Pie by Palatable Pastime
- Skillet Cornbread with Bacon, Onion and Cheddar Cheese by Our Good Life
- Skillet Dinner Rolls by A Day in the Life on the Farm
- Skillet Rosemary & White Wine Chicken Legs by Sneha’s Recipe
Low Sugar Skillet Apple Pie
Ingredients:
- 8 cups fresh apple slices (about 2.25 pounds or 8 medium apples, peeled, cored and sliced)
- 2 tablespoons fresh lemon juice
- 1 cup water
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/4 cup Truvia sugar-stevia blend (or 1/2 cup granulated sugar-which raises the sugar amount)
- 2 pie crusts
- 1 tablespoon egg whites
- 1 tablespoon Bob’s Red Mill Sparkling Sugar
- Equipment: 10-inch cast iron skillet
Method:
- Preheat oven to 425°F.
- Peel core and slice apples then toss in a mixture of the lemon juice and water to prevent oxidation.
- Line the bottom of a ten inch seasoned cast iron skillet with one piece of the pie crust.
- Drain the apples and toss with cornstarch, cinnamon, allspice, nutmeg, and sugar-stevia blend.
- Pour apples into crust-lined skillet, mounding slightly in the center.
- Top with the remaining crust, and pinch the seams together.
- Brush top crust with egg white and sprinkle with coarse sugar.
- Cut several vent holes in top crust.
- Place skillet on a baking sheet or pizza pan to catch any drips, and bake at 425°F for 55-60 minutes, shielding top crust with foil if it browns excessively.
From the kitchen of palatablepastime.com
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Your pie looks perfect and I love serving it up at the table in cast iron.
What a great way to cut back on the sugar, and your presentation in the skillet is gorgeous.
I love the idea of making pie in the cast iron skillet, I have never done this. Your crust does look absolutely fantastic! Thanks for sharing this, will be trying very soon.
I can’t wait to try making a pie in my cast-iron…I never have. I like the use of the stevia blend too- and I am glad to know it’s taste is good in baking, also something I haven’t tried!