This Apple Pie is deliciously sweet with a yummy cinnamon twist. The beautiful homemade crust makes it pretty as it is tasty! You'll be proud to serve this lovely dessert anytime.

Try making this apple pie with a homemade apple pie filling and a homemade pie crust. You might also be interested to pair your beautiful pie with some other fruity pastries such as Apple Turnovers or Berry Scones for a special dessert ensemble, or just for some simply brunch:)

Common Questions Asked

Do I need to cook the apples beforehand?
There is a long debate about this. Some say you should cook the apples or parboil them ahead of time to reduce water content and make a thicker pie filling, Other throw the raw apples right into the pie crust for baking. Either way, it's truly up to you and your preference.

How do I keep the bottom of my crust from getting soggy?
The best way to do that is pre-baking the empty pie crust. The culinary term for this is called, bling bake. By crisping up the crust before the wet filling is added, typically prevents the bottom of your crust from getting too soggy when baking it with the pie filling.

Should I poke holes in the bottom of my crust?
Yes, I would suggest you poking a generous amount of holes in your pie crust. This is important to allow heat to escape, and prevent air bubbles and air pocket that will lead to uneven cooking.

Can I make this ahead of time?
If you're baking for a party or for family, not really. If you make the entire pie the day before and bake the next day, the pastry crust will become very soggy. The heat from the oven will not help dry out the crust. You essentially could bake the pie the night before and let it chill overnight, but it won't be quite the same as a freshly-baked homemade pie.

How long will it keep?
Homemade pies can stay fresh at room temp for about 2 to 3 days, and about 4 to 5 days in the fridge. Make sure to lightly cover the pie with plastic wrap or foil to preserve freshness.

Can I freeze it?
Yes, you can freeze it. If you do plan on freezing the apple pie, tightly wrap it in plastic wrap and foil, and even ziplock bag it to keep it fresh and to prevent the freezer smells from getting to your pie. It will last about 3 to 4 months.

Prep time:
25 minutes
Cook time:
1 hour
Chill time:
Total time:
1 hour 25 minutes



Make the Apple Pie Filling:

  1. In a saucepan, boil together monk fruit, sukrin gold, lemon juice, cornstarch or flour, cinnamon and water for about 2-3 minutes.
  2. While that's boiling, peel and slice your apples into 1/4 inch thick. Then add them to the saucepan.
  3. Reduce heat to low and cover the pan to let the apples simmer. About 6-8 minutes. Or until they become soft. You don't want them too soft either.
  4. If the apple filling is too runny, spoon out a few tablespoon of the liquid and mix 1 tablespoon of cornstarch or flour to create a slurry. Then stir it back in with the apples. Now, let the filling rest and cool.

Roll out the Dough:

  1. Meanwhile, take out the dough you made earlier or the day before, and roll out both pieces onto a lightly flour surface into a circle, 14 inches in diameter. Place the first piece on the bottom of your pie pan and prick it generously with a fork. Then take the other rolled out piece and cut out about 12 to 14 even strips using a pastry wheel.

Make the Lattice Pattern:

  1. Place 6 strips evenly spaced out on top of your filled pie dish. Pull back the odd number (1,3,5) play down 1 strip of dough across. Place the odd strips back down. Now peel back the even numbers (2,4,6) and place another strip of dough across. Repeat this step as many times as you need to until the strips of dough cover your pie dish.

Brush with Egg Wash and Bake:

  1. Make your egg wash by beating 1 egg with 1 tsp of water in a small bowl.
  2. Brush the pie with egg wash and bake at 370F. for about 50 minutes. You can cover you pie with a pie crust shield in the last 30 minutes of baking. Or use use a cutout of a foil too. This will protect the crust from browning too much. Or you can simply keep an eye on your pie until it starts to beautifully golden brown!

Recipe notes

  • You can purchase Monk Fruit at Publix, Whole Foods, or Richards. If you don't have those stores near you or don't have the time, feel free to use regular sugar or check out my sugar blog post.
  • As far as I know, you can only purchase Sukrin Gold on Amazon. It's a great keto substitute for brown sugar! If you don't have any, no worries, just reduce the quantity of brown sugar in this recipe.
  • If you're Gluten Intolerant, or don't want anything gluten, you can use Tapioca Flour, Potato Starch, or Arrowroot Flour for this recipe.
  • Be sure to try out some of my pie fillings I have on the blog! Such Apple Pie Filling or Blueberry Pie Filling. Both family favorites!

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!

Other recipes you might like

View All

Join Our Newsletter and Get the Latest
Recipes to Your Inbox

No spam ever. Read our Privacy Policy
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.