I have been baking since I was little.
Baking to me is a wonderful way to be able to share food and joy with other people.
These beautiful Apple Pie recipe was taught by my cousin’s helper when I was in fourteen “Thanks to her!”

After reading a unique cookbook “Naturally Sweet” from America’s Test Kitchen, I was inspired to use Sucanat as a sweetener in this recipe.

If you’ve never heard about Sucanat; it’s an unrefined sugar made from minimally processed sugar cane juice with no chemical.

Since it is less processed than granulated sugar, it retains additional vitamins and minerals from their natural molasses.
The granules are a tan-brown colour with a deep molasses-y flavour that far more flavourful than regular white sugar.

And while granulated sugar dissolve quickly into batter, Sucanat took much longer to dissolve and sometimes never dissolved completely.
So don’t worry too much if at some point you still can see the sugar granules.

For the apple, Granny Smith apples are great for pies because their crisp texture holds well even after baking, they got soft but they are not break down into mush.

If you prefer to be sweeter, look for varieties such as Gala, Pink Lady or Honey crisp.

I like to squeeze some lemon juice on top of the apple slices.
This lemon juice not only prevent browning but also help balance the sweetness of the sugar and tartness of the Granny Smith apples.

You could bake an Apple Pie without Cinnamon Powder of course, but it’s convention that apples and Cinnamon go together, much like Peanut Butter and chocolate.

And to keep the cake from sticking to the pan, grease some butter to the pan and sprinkle with fine, dry breadcrumbs instead of flour. This breadcrumbs will add the beautiful crispness to the outer pie crust.

I suggest to distribute the batter in a few spots so it will be easier to spread evenly.

Arrange the apple slices on top of the batter in an overlapping pattern 45 degrees angle. 

Make sure that you press the apples slice down so that half part of the slice is inside the batter.

If you use bigger apple, you can arrange it horizontally. I’m prefer to do it vertically so it looks prettier when I cut it into portions.

Lemon is another unsung flavouring for Apple Pie. Adding a teaspoon of finely grated lemon zest to your Apple-Pie filling is always a good idea.
That hit of citrusy acid also helps set off the flavour of apples.

These Apple Pie bake in 2 different temperatures;
First in the preheated 200°C oven for 10 minutes to get that nice brown pie crust and then reduce the temperature to 170°C and continue baking for another 35 minutes until the apples are tender.

Apple pie needs some time to cool down before cutting into it, you will want to wait at least 30 minutes before actually steal your first slice.

The outer crust is really crispy. Sucanat really gives the pies an earthy, molasses flavour and golden brown colour which is really tasty 😘.

Another secret of an Open Face Apple Pie is that every bite is made smoother and velvety with the absence of a top layer of crust like in usual pies.

Serve slices of warm with a cup of tea or coffee or maybe cooled pie with a scoop of your favourite ice cream or a spoonful of whipped cream.

No matter what you choose to top your Apple Pie with, the all-time classic dessert will not disappoint.
I hope that you enjoy it as much as I do, I hope you learn something!
Love you All 🥰

LOW SUGAR OPEN FACE APPLE PIE
Yield: 1 Rect. Fluted Pie Pan (25 x 10 X 2.5 CM) or 7-inch Round Pie Pan
Active time: 30 minutes
Total time: 1 ½ hours

INGREDIENTS

• 2-3 Medium Apples
• 1 tbs Lemon Juice
• 1 tsp Cinnamon Powder
• 75 g Salted Butter
• 60 g Sucanat (you can substitute it with 70 g Granulated Sugar)
• 50 g Eggs
• 100 g All-Purpose Flour
• 1 tbs Sucanat (for sprinkle) or Granulated Sugar
• 1 Grated Lemon Zest
• Bread Crumb
  

INSTRUCTIONS

1. Grease the bottom and sides of the pan with generous amount of butter, then sprinkle a small amount of bread crumbs. Tap the pan to spread the crumbs, twirled around all over the bottom and sides and excess thrown out.
2. For the apple
   Peeled the apple, cored and cut it into thin slices (as shown in the video). Squeeze the lemon juice on top of the apple slices. Add the cinnamon powder, mix it really well.
3. For the batter
   In a medium bowl, mix the butter and Sucanat for about 3 minutes until pale and fluffy (Sucanat took much longer to dissolve, don’t worry too much if at this stage you can still see the sugar granules).
   Add in the eggs and mix until all the eggs well incorporated with the butter mixture. Finally, pour in the flour and stir until just combined (do not over mix, stir until all the flour has disappeared).
4. Place the batter in the prepared pan, spread it evenly (I suggest to distribute the batter in a few spots so it will be easier to spread).
5. Arrange the apple slices on top of the batter vertically in an overlapping pattern, 45 degrees angle. Press the apples slice down so that half part of the slice is inside the batter.
   Sprinkle some Sucanat and grated lemon zest on top of the apple slices.
6. Bake it in the preheated 200°C oven for 10 minutes. Reduce the temperature to 170°C and continue baking for another 35 minutes.
7. Allow the pie to cool down in the pan for 30 minutes before cutting.
   

NOTES

1. Best serve on the day it’s made.
2. To store; 4 days in the fridge (in an airtight container).
3. To reheat; Set the pie on a parchment lined baking sheet and put it in a preheated 180°C oven for about 15 minutes.