Healthier Whole Wheat Apple Pie: No Sugar Added


THIS.PIE.IS.GOOOOOOOOD!!!! I will say it again! This pie is soooooo goooood!

Healthy, low in calorie,  with a whole wheat crust AND picky kids and hubby approved! It is filled with an enormous amount of yummy apples but no added sugar! AH-MAZING I tell ya!



Use any pie crust recipe you like but I used my recipe for Healthier Whole Wheat Pie Crust and figured the calories based on that using

Certainly is easier to buy a crust but certainly won’t taste the same as making this one. :)



Now I’m not gonna lie to you…..this recipe takes work and time especially making the homemade crust, but it is totally worth it. In fact because it takes alot of time, I make it ONLY once a year, when it’s apple picking season here in RI. My family looks forward to it so much since they rarely get apple pie.

Perfect pie for Thanksgiving. 😉




I can tell you this; if you make it to serve at your Thanksgiving table, the family will never notice it isn’t made with white flour or white sugar, NEVER. It .Is.that.good. They will want seconds!



Look at those layers!!!



Excuse me while I wipe the drool off my computer screen.

I ate every bite and ate it without guilt. Wait till you see the nutrition info!

According to, a typical slice of apple pie is around 400 calories with 58 carbs and 19 grams of fat! Mine is much much improved!





Healthier Whole Wheat Apple Pie: No Sugar Added
Nutrition Information
  • Serves: 12
  • Serving size: 1
  • Calories: 251
  • Fat: 10g
  • Carbohydrates: 37g
  • Sugar: 9g
  • Sodium: 254mg
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 1mg
Cook time: 
Total time: 
  • Healthier Whole Wheat Pie Crust (2)
  • 10 cups Granny Smith apples, peeled, thinly sliced
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1-1/2 tablespoon powdered stevia
  • 2 tablespoons whole wheat pastry flour
  • 1 egg white
  1. Pour 1 tablespoon of lemon juice over sliced apples and toss.
  2. In a small bowl mix cinnamon, nutmeg, salt and stevia.
  3. Toss over apples and carefully mix.
  4. In a large Dutch oven or pot place 6 cups of the sliced apples and cook over medium heat until tender, about 10 minutes.
  5. Remove from heat and stir in the rest of the sliced apples.
  6. Add the whole wheat pastry flour to the apples and stir to combine.
  7. Cool for 30 minutes.
  8. Position rack on the lower third of oven and preheat to 425 degrees.
  9. Add apples into prepared bottom pie crust, then cover apples with top crust. Brush top crust with egg white, sprinkle with cinnamon if desired and bake 40 minutes or until browned.
  10. Let rest 20 minutes before slicing.
Weight Watchers PointsPlus: 7*


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    • Brenda says

      No you don’t need to. As far as the stevia goes, yes it is a Tablespoon and a half. Typical apple pies have 3/4 -1 cup of white sugar.

  1. Madridmom says

    This is a two crust pie right? I read to add the apples and the top crust but no mention is made of a bottom crust. Are there some directions missing or am I not reading right? the question about baking the crust before filling it with apples is throwing me off. Looking forward to trying this out soon.

  2. Gwen says

    If I made this pie 2-3 weeks before Thanksgiving, would it be suitable to freeze before baking? Thank you for your help.

    • Brenda says

      I’ve not tried freezing this so I’m not sure how it would do. Maybe freeze the filling separately from the pie crusts then thaw and assemble when you are ready to bake it.

  3. Aleksandra says

    Hi Brenda! I just did the pie (first one for me ever) and it tastes amazing. I used almond milk instead of regular one and also used coconout oil for the crust. It is a really really good :)) Thank you for sharing it and greetings from Croatia!

  4. says

    Hello, I was looking for a healthy apple pie recipe (my girl just announced she wants and apple pie for Thanksgiving) and came over to your creation. It looks amazing! I’m going to give it a try but will use Agave as a sweetener instead of the stevia… hoping it would be a hit. Thanks!

  5. Brian says

    This is an amazing pie. It is incredibly delicious and much healthier than a traditional apple pie. We used almond milk instead of milk in the pie crust. To make completely vegan, use soya milk as glaze instead of egg white.

    Thank you for the great recipe.

  6. Brent says

    Just a little warning; be careful about how much stevia you use. I use a powdered stevia by KAL and it’s incredibly potent. Knowing that, I only used a single Tablespoon (thinking to cut back and check it out first) and completely destroyed a potentially excellent apple pie. Stevia is something like 50 x’s or 100 x’s more sweeter. For example, it’s recommended on other sites (google: sugar to stevia conversion) that 1 teaspoon of stevia is equivalent to 1 cup of sugar. So, putting 1 and 1/2 Tablespoon of powdered stevia (pure stevia without any fillers) would equate to a pie with 4 1/2 cups of sugar.
    My personal recommendation would be to start with a 1/2 teaspoon and mix it into the apples, then taste it and add more if necessary. I’ll be trying this again, but using my own recommendation of adding a little at a time until I find the right amount.
    Thanks for the recipe.

    • Brenda says

      I don’t use baking stevia at all in any of my recipes. I link each and every recipe exactly to the steiva I use. For the Sweetleaf brand one tablespoon powdered is equal to 1/2 cup of sugar.

  7. Tatiana says

    HEllo there. Your pie looks fantastic! I so eager to try this recipe out but instead of stevia, im going to use honey. How much should I use?!

    • Brenda says

      This recipe is for the filling so yes only 2tbsp. the recipe I used for my pie crust is linked, just click that to take you to that recipe.


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