Nostalgic Apple Pie

Nostalgic Apple Pie

Maker of SPLENDA(R) Sweetener Products 0

"This apple pie is wonderfully old fashioned in flavor, but has a lot less sugar than the pies Grandma used to bake!"

Ingredients 1 h 5 m {{adjustedServings}} servings 307 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F. Place one crust into a 9-inch pie pan.
  2. Place sliced apples into a large mixing bowl and set aside. Combine SPLENDA(R) Granulated Sweetener, cornstarch, cinnamon, nutmeg and salt in a small bowl. Sprinkle mixture over apples and toss. Spoon apple mixture into piecrust. Place the second crust over the filling. Seal edges, trim and flute. Make small openings in the top crust.
  3. Bake in preheated 425 degrees F oven 40-50 minutes or until the top crust is golden. Serve warm or chilled.
Tips & Tricks


  • Note
  • Serving Size: 1 slice (1/8 of pie)
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Reviews 43

  1. 52 Ratings

Amalie Hinson

OK, I give this three stars with a couple of reservations. I've only tried it once, but here are my comments: I detected a slight to moderate aftertaste that was more evident when the pie was hot. I recommend that you make sure your splenda mixture is very well distributed, I think this will help with the aftertaste. Also, the addition of a bit of lemon juice and/or a small amount of butter under the top crust might help. I would add 2-4 tablespoons of apple juice or water if the apples are not very juicy. If all else fails, I was able to mask the aftertaste with vanilla ice cream :)


You cant ask for a better sugar free apple pie than this! I made this for my fathers birthday since he is diabetic and he just loved it. I did make several adjustments however. Since reading alot of comments on here complaining about aftertaste I cut the splenda down to just 1/2 cup and used two types of sweeter tasting apples. Fuji's and Red Romes. Because these apples arent as tart as lets say Granny Smith apples, it wasnt necessary for so much splenda. I used more cinnamon as well, 3tsps. I didnt have nutmeg so I used 1/4 tsp of clove which goes great with apples as well. I used flour instead of cornstarch. Also the mixture does look at bit dry so I used 3 tbs of sugar free orange juice that I happened to have on hand (crystal light). This all worked so great together. You must try this pie if you cant have sugar!!! Also I only cooked this pie on 400 degrees. Hope you try this, you'll love it. Make it with the 1-2-3 pie crust here on this website. It was great as well.


This pie was VERY runny. Also, if you don't wait until it's chilled, it has a horrible aftertaste. Once chilled, it's not too bad. I had to lower the oven temp. because, baked as stated, it would have burnt. I caught it just in time to spare it. Not sure I would ever make this pie again.