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The Comfy Cabin

Easy Sugar-Free Apple Pie with Warm Cinnamon

This easy sugar-free apple pie combines canned sugar-free apple filling, warm cinnamon, and a golden, flaky crust. A cozy dessert made with simple ingredients—perfect for autumn baking.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 frozen gluten-free pie crust
  • For the Filling
  • 1 can  no-sugar-added apple pie filling
  • ¼ cup Splenda
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon almond extract
  • Optional:
  • ¼ teaspoon ground cardamom or ground ginger (adds extra warmth)
  • Almond Flour Topper
  • 1¼ cups almond flour
  • 2 tablespoons Splenda
  • 2½ tablespoons coconut oil
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon powder
  • Optional:
  • You may use the same almond flour mixture to make the bottom crust instead of using a frozen pie shell.

Method
 

  1. Defrost the frozen pie crust on the counter for about 15 minutes. If the pie crust comes in a foil pan, keep it in that pan and place it on a baking sheet. Remove all plastic wrapping.
  2. Prepare the Filling:
  3. In a bowl, combine the apple pie filling, Splenda, cinnamon, vanilla, and almond extract. Add the optional spices if desired.
  4. Spread the filling evenly into the unbaked crust.
  5. Make the Almond Flour Topper:
  6. In a bowl, whisk together the almond flour, Splenda, and cinnamon.
  7. Add the egg, vanilla extract, and coconut oil. Mix until a soft dough forms.
  8. Roll the dough between two sheets of parchment paper to about 1/8 inch thick.
  9. Remove the top sheet of parchment.
  10. Using a flower-shaped cookie cutter, cut out the center of the dough to create an opening. You can also use an adorable leaf-shaped cookie cutter.
  11. Carefully lift the dough using the bottom parchment sheet and place it over the cherry filling. Center the floral cut-out shape on the pie. Slowly peel away the parchment and trim the edges.
  12. With any leftover dough, roll out small pieces, cut additional floral shapes, and place them around the edge for a decorative border.
  13. Bake:
  14. Bake at 350°F for 40 minutes, or until lightly golden on top.
    Loosely cover the crust edges with foil if they brown too quickly.
    Allow to cool before slicing.

Notes

Recipe note:
  •  Fridge: Keep covered and eat within 2 days, since it uses a sugar substitute.
  • Thaw: Overnight in the refrigerator.
  • Freezer: Wrap tightly, whole or in individual slices, and use within 2 months for best quality.