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Vegan/Sweet 'n Low Apple Pie and Crust

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“Pie! All it needs is some Tofutti Bella Vanilla "ice cream" and you're good to go!”

Ingredients Nutrition


  1. Crust: (makes 8in pie with 2 crusts) Put flour in a bowl; cut the shortening into it until it's all evenly distributed and size of small peas.
  2. Sprinkle in water; I started w 5t but ended up using closer to 9t.
  3. Moisten and get it doughy.
  4. Make a ball out of it and then divide it in half.
  5. Shape into flattened round on lightly floured flat table or cloth covered board.
  6. Roll it out 2 inches larger than upsidedown pie plate with a rolling pin.
  7. Fold into quarters and gently ease into pie tin then unfold.
  8. For the two crust pie, you trim the overhanging edge 1/2 in from rim.
  9. Put filling in.
  10. Roll the other round and cut slits so steam can get out, and put on top of filling.
  11. Press on the rim to seal, and then use your fork to press the edges well and make it decorative too.
  12. Cover edge with aluminum foil, 2-3 in wide strip to keep the crust from burning.
  13. Remove it for the last 15min of baking.
  14. FILLING: 8inch Heat oven to 425F.
  15. Prepare pasty crust.
  16. Mix sweet'nlow, flour, pumpkin pie spice and salt.
  17. Stir in apples.
  18. Turn into pie plate, dot with your choice of margarine/vegan butter etc.
  19. Cover with your top crust (you can also do lattice if you know how).
  20. Don't forget to put the foil on the edges to keep from burning.
  21. Bake til crust is brown and it gets juicy inside.
  22. Using SweetNlow keeps it from getting as juicy as with sugar though, be forewarned, and you may want to use 6cups of apples as there is still a bit of room in the pie.
  23. Takes about 1 hour in my over, your mileage may vary.
  24. POINTS: 74 for the whole pie,@9/slice if you do 8 servings.
  25. (I just don't eat the crust, myself, to keep the points down.).

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