Recipe by Brynie Greisman

Apple Pie

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Parve Parve
Medium Medium
10 Servings


- Gluten - Wheat

When I first tried this recipe, I couldn’t get over that it had no sugar at all. I’ve served it to company on many different occasions and everyone loved it and felt the same. I’ve experimented with different variations of sweeteners and flours and all were delicious. Yes, we ate A LOT of apple pie during that time, but no one complained! (I could think of worse things!!!)


Pie Crust

  • 1/3 cup water, boiling 


  • 1 teaspoon cinnamon 


Prepare Apple Pie


Mix all pie crust ingredients together in a bowl with a fork until they form a dough.


Divide in half.


Press one half on the bottom of a pie dish.


Roll out the other half on Gefen Parchment Paper, to fit the top of the pie, and set aside.


Mix all filling ingredients together in a bowl.


Pour onto pie crust.


Cover with prepared pie top.


Prick with a fork and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 45-60 minutes.


Serve warm.


You can make mini tarts (see photo) instead. When I did, I got six small tarts and five muffin size pies. You have to use approximately half the amount of apples and cut them in much smaller pieces (I sliced them in the food processor, and then using the knife attachment, I pressed pulse two or three times. Remember, you don’t want mush). Make sure you grease the tartlet pans well so the pies will slide out. It’s easier to remove when they are cold (from the fridge/freezer).


You can use any combo of the sweeteners you want. My favorite is date syrup (there is a variety without any sugar at all, just dates), maple syrup, and a little honey. I also once made it with 100% whole wheat flour by mistake (and it was for a friend’s aufruf no less!!!) and it was delicious as well. When I make it for Shabbos, I keep it on the corner of the blech and serve it warm. Sometimes I decorate it with a fan of apple slices and a few pomegranate seeds for color.


Photography: Daniel Lailah
Styling: Michal Leibowitz

Apple Pie

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shani nissel
shani nissel
3 years ago

almond flour for whole wheat flour? Would this recipe work well with almond flour instead of the whole wheat flour?

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Rita Landa
Rita Landa
4 years ago

Sugar free apple pie I have e a question can u bake it cool it then freeze for holidays. If yes would I defrost overnight in frig? Thanks

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Reply to  Rita Landa
4 years ago

yes. You can just leave it out on your counter to defrost and then you can also warm it up if you would like to eat it warm.

sarah-lydia Debache
sarah-lydia Debache
2024 years ago

just doubled the ingredients of the pie crust! i dont know yet how it will turn out but i found out i had to double the ingredients of the pie crust , pretty annoying..
Pretty good result…you have to double the ingredients of the pie crust!

Chaia Frishman
Chaia Frishman
Reply to  sarah-lydia Debache
5 years ago

That is so frustrating.