When I think of apple pie, I remember the one my grandmother used to make, with a generous layer of powdered sugar on top. And when I say generous, I mean a good two-finger-thick layer of powdered sugar. 😁
Every time I asked her not to add sugar on top, her answer was always the same: “How can I leave the pie unfinished?” So, before eating, we would give each perfectly diamond-shaped slice a good shake to get rid of some of the powdered sugar (because, of course, “that’s how it’s supposed to look!”), and then we would eat until we could barely move.
I’ve made a few changes to the recipe and skipped the powdered sugar on top. I use honey in the pastry, but otherwise, I’ve kept everything I love about this pie: tender pastry layers, plenty of apples, and lots of cinnamon flavor.
This traditional Romanian apple pie is a little different from the classic American version. It is made with two thin layers of homemade pastry and a generous filling of grated apples and cinnamon, all baked in a rectangular pan.
Why I Love This Apple Pie
I think apple pie is one of those desserts that doesn’t need a long list of ingredients or complicated techniques to be delicious.
The apples, cinnamon, and tender pastry do most of the work.
I also love that it isn’t overly sweet. The apples keep their natural flavor, the cinnamon really comes through, and the honey adds just enough sweetness to make this a perfectly balanced dessert.
And, of course, I love it because it reminds me of my grandmother. ❤️
Tips for Making a Great Apple Pie
Don’t add all the flour at once. The amount of flour may vary slightly, so it’s best to add it gradually. The dough should be firm enough to roll out, but you don’t want to end up with tough pastry.
Pay attention to the apple filling. The apples should be cooked down enough, especially if they are very juicy. Too much liquid can leave the bottom pastry layer soggy.
Don’t skip the semolina. It’s a simple little trick that helps absorb the liquid released by the apples and gives the pie a better texture.
Prick the pastry sheets with a fork. It’s a simple step, but it helps the pastry bake evenly.
Don’t cut the pie as soon as it comes out of the oven. I know it’s hard, especially when the whole kitchen smells like apples and cinnamon, but letting it cool for a while will make it much easier to cut into neat slices.
How to Store Apple Pie
Once the pie has cooled completely, it can be stored in an airtight container or covered well.
If you plan to eat it over the next few days, you can keep it in the refrigerator and let it sit at room temperature for a little while before serving.
The pastry stays tender and flavorful, and I actually think the pie tastes even better once the flavors have had some time to come together.
Although, if we’re being honest, around here the problem isn’t really how to store the pie, but how to make sure there’s any left for the next day. 😅
Frequently Asked Questions About This Refined Sugar-Free Apple Pie
What Kind of Apples Are Best for Apple Pie?
You can use almost any variety of apples for this pie, but I prefer apples that are slightly sweet and tart, with plenty of flavor.
If the apples are very sweet, the pie will naturally be sweeter. If they are more tart, the final flavor will be more balanced.
Why Add Semolina to Apple Pie?
Semolina helps absorb some of the liquid released by the apples and prevents the filling from becoming too watery. It’s a simple but useful ingredient, especially when using very juicy apples.
Can I Use Another Sweetener Instead of Honey?
Yes, depending on your preference. However, replacing the honey may affect the texture of the pastry, so you may need to slightly adjust the amount of the other ingredients.
More Apple Recipes
Apple Oat Bread with No Added Sugar
Apple Pie Without Refined Sugar – Sweetened with Honey
20
servings30
minutes40
minutes300
kcalA tender and flavorful apple pie made without refined sugar, sweetened with honey and packed with apples and cinnamon – a simple, comforting dessert that tastes like childhood.
Ingredients
- For the Pastry
2 eggs
1 cup vegetable oil (250 ml)
1 cup milk (250 ml)
2 tablespoons honey (60 g)
a pinch of baking soda
1/2 packet baking powder (5 g)
1 teaspoon vanilla extract
enough flour to make a firm dough (approximately 650–700 g)
2 tablespoons semolina
- For the Filling
9 large apples
2 teaspoons cinnamon
Directions
- Wash and peel the apples. Grate them and place them in a saucepan. Add the cinnamon and cook over high heat for a few minutes, stirring constantly to prevent them from sticking or burning. Once the apples change color, remove the saucepan from the heat and set aside.
- Add all the ingredients to a bowl, except for the flour and semolina. Gradually add the flour while mixing the batter with a wooden spoon.
- Once the dough starts to thicken, transfer it to a floured work surface and knead, gradually adding flour until you get a firm dough that is easy to roll out.
- Divide the dough into two equal portions and roll out the first piece into a thin sheet, approximately the size of the baking tray (30 x 40 cm / 12 x 16 inches).
- Place the pastry sheet in a floured baking tray, adjust the edges, and prick it all over with a fork. This helps prevent the pastry from puffing up too much during baking and ensures it bakes evenly, keeping the same thickness throughout.
- Sprinkle one tablespoon of semolina over the first pastry sheet, then add the apple filling. Sprinkle another tablespoon of semolina over the apples. The semolina will absorb the excess juice released by the apples.
- Place the second pastry sheet on top and prick it all over with a fork, just like the first one.
- Place the tray in a preheated oven at 180°C / 350°F, using the bottom heat setting. Bake for 30 minutes, then switch to both top and bottom heat and bake for another 10 minutes, or until the top is lightly golden.
- Remove the tray from the oven and place a clean, damp kitchen towel over the top. This helps prevent the top pastry sheet from drying out too much.