Low Sugar Skillet Apple Pie

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

  • Low Sugar Skillet Apple Pie

    • Servings: 5-7
    • Difficulty: easy
    • Print


    • 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


    1. Preheat oven to 425°F.
    2. Peel core and slice apples then toss in a mixture of the lemon juice and water to prevent oxidation.
    3. Line  the bottom of a ten inch seasoned cast iron skillet with  one piece  of the pie crust.
    4. Drain the apples and  toss with  cornstarch, cinnamon, allspice,  nutmeg, and sugar-stevia blend.
    5. Pour apples into crust-lined skillet, mounding slightly in the center.
    6. Top with the remaining crust, and pinch the seams together.
    7. Brush top crust with egg white and sprinkle with coarse sugar.
    8. Cut several vent holes in top crust.
    9. 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

    You Might Also Like:

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    Apple Brown Betty

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    Apple Mincemeat Pie

    Apple Mincemeat Pie


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4 responses

  1. 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.

  2. 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!

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