Homemade Sugar-free Apple Pie

For the pie dough:
Note: this makes 2 pie crusts, one for the bottom and one for the top of the pie.

In a stand mixer bowl fitted with the paddle attachment combine flour, Splenda, and salt. Mix briefly to blend.

With the mixer on medium speed, add in the butter pieces. Continue mixing until butter is combined and the mixer looks like little bread crumbs.

On low speed, mix in water until the dough starts to come together.

Divide dough in half. Shape each half into a ball and wrap in plastic wrap. Place dough balls in the refrigerator for about 30 minutes.

Remove one dough ball (for the bottom crust) from refrigerator and roll dough out on a lightly floured surface. Shape dough into whatever size you need for your pie dish. Put dough into pie pan and flatten out, making sure there is enough dough hanging over the edges.

(Dough can be put in the freezer and kept for up to 2 months. When you are ready to use dough, take the dough out of the freezer and place in the refrigerator overnight. Dough should be soft enough to use that next day.)

For the filling:
In a small bowl, mix together Splenda, flour, and cinnamon. Pour cinnamon mixture into a large bowl with the apples. Toss until all the apples are coated with the cinnamon mixer.

Pour apple mixture into the pie dish and spread out apples so they are evenly distributed in the pie pan. Sprinkle butter pieces over apples.

Preheat oven to 350ºF.

Roll out the remaining dough ball and place over the apple mixture. Press down the bottom dough over the top dough and make loops for the edge of the crust. Take a knife and make 4 slits on top pie dough

Place pie onto a cookie pan (one with sides) because the apple pie might boil over. Bake for 40-50 minutes or until crust becomes golden brown.

(Pie dough recipe adapted from Annie’s Eats. Pie filling recipe adapted from food.com.)