No Guilt Apple Pie: Sugar-free, Fat-free Recipe

Gifted by: Peugeot

No Guilt Apple Pie Sugar-free Fat-free Recipe

Make an apple pie that's not only delicious, but that's fat-free and sugar-free. It's time to indulge without the guilt.

PLUS! Enter to win the Peugeot Appolia 12-inch Ceramic Tart Dish Giveaway as part of our 10 Days of Thanks Giveaway as well as our 10 Days Grand Prize!

Prep: 40 minutes
Cooking: 30 minutes
Cooling: 2 hours

Makes1 pie (in an Appolia tart dish, diameter 30 cm 60374)

Ingredients

For the pie shell:
300 grams wheat flour (t45 to t80)
1 large egg
1 pinch of salt
60 grams coconut oil (or hazelnut)
80 grams agave syrup (or honey)
40 grams cream (vegetable or not)
For the filling:
11 apples
2 tablespoons agave syrup (or honey)
freshly grounded cinnamon
250 grams applesauce
1 egg yolk

Instructions:

First, prepare the shell: place all the ingredients in a bowl then mix until the dough comes off the edges. Knead a few seconds to obtain a uniform dough. Add more flour if necessary.
Place the dough between two pieces of parchment paper and roll it into a thick circle about 30 cm wide. Refrigerate for 20 minutes.
Meanwhile, peel and cut the apples into small cubes. Heat a large skillet over medium heat then brown the apples for 10 to 15 minutes, stirring regularly. When the apples are almost cooked, add the agave syrup and cinnamon. Remove from heat once the syrup has evaporated. Reserve.
Preheat the oven to 180° (356°F). Take the dough out of the refrigerator, discard the parchment paper and transfer the dough to the ceramic dish. Trim the edges to the size of the tart dish and set the leftover dough aside. Prick the bottom with a fork and bake for 10 minutes.
Cut the leftover dought into strips. Optional: If you have a roller to make , you can make a new dough by dividing the quantities of the pie shell into 2.
Remove the precooked shell from the oven.
Mix together the applesauce and cooked apples then transfer to precooked shell. Place the strips of dough over the filling. Beat one egg yolk and brush over the crust.
Bake to 10 to 15 minutes or until the crust is golden. Cool on a wire rack (minimum of 2 hours) before serving.

Storage: can be stored in the refrigerator for up to 5 or 6 days.

Tip: Placing a dough in the fridge for a few minutes allows it to work more easily (to make strips, patterns, etc.).