Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 tsp (5g) salt
  • 1 cup (225g) unsalted butter, very cold, cut into ½-inch cubes
  • 6-8 tbsp (90-120ml) ice water
  • 6-8 medium apples (about 3 lbs / 1.4 kg), such as Honeycrisp, Gala, or Fuji, peeled, cored, and sliced ¼-inch thick
  • ¼ cup (30g) all-purpose flour
  • 2 tbsp (30ml) lemon juice
  • 2 tsp (4g) ground cinnamon
  • ½ tsp (1g) ground nutmeg
  • ¼ tsp (0.5g) ground cloves
  • Pinch of salt
  • ½ cup (120ml) apple juice, unsweetened (optional, for extra moisture)
  • 1/4 cup (50g) erythritol or preferred sugar-free sweetener, granulated
  • 1 large egg, beaten
  • 1 tbsp (15ml) milk

Instructions:

  1. Prepare the Pie Crust (or thaw store-bought): If making from scratch: Combine flour and salt in a food processor or bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes. On a lightly floured surface, roll out half of the dough to a 12-inch circle. Carefully transfer to the pie plate and trim the edges. Roll out the remaining dough for the top crust (or lattice strips).
  2. Make the Apple Filling: In a large bowl, combine sliced apples, flour, lemon juice, cinnamon, nutmeg, cloves, salt, erythritol (or sweetener), and apple juice (if using). Toss gently to coat.
  3. Assemble the Pie: Pour the apple filling into the prepared pie crust. Top with the second crust (either a full crust with slits cut for venting or lattice strips). Trim and crimp the edges of the crust to seal.
  4. Bake the Pie: Brush the top crust with egg wash (optional). Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, tent with foil. Let the pie cool completely on a wire rack before slicing and serving.