How can I make an apple pie without sugar or egg?!


Question: SUGAR REPLACEMENTS:

FruitSource
Brand-name sweetener (a blend of carbohydrates from fruit and rice) available at health food shops that replaces fats and sugars in recipes. Directions for use are on the bottle.

Molasses
By-product of refined sugar production (made up of sucrose, glucose and fructose). Imparts a dark colour and strong flavour to baked foods, but not as sweet as sugar. When substituting molasses for sugar, use 1 1/3 cups molasses for 1 cup sugar, and reduce the amount of liquid in the recipe by 5 tablespoons.

Barley malt
Sprouted barley made into syrup. Similar to the flavour of molasses and can be used as a refined sugar replacement in baking. In Europe it’s ground up and used to feed the yeast when making bread.

Brown rice syrup
Made from brown rice cooked down to a syrup. Has an unusual taste, adding a nutty flavour to recipes. High in maltose (a complex sugar that’s slowly digested) and complex carbs, it’s a desirable sweetener for baking.

Amasake
Oriental wholegrain sweetener made from cultured brown rice with a thick, pudding-like consistency. Adds sweetness, moisture and leavening to bake goods.

Carob
Natural sweetener with a flavour reminiscent of chocolate but a healthier ingredient for use in baking. Available in powder, syrup and chips (similar to chocolate chips).

Date sugar
Made from dried, ground dates and can be used to replace brown sugar in baking recipes.

Fructose
Fruit sugar, twice as sweet as white sugar. Crystalline fructose works best for cold dessert recipes or for low temperature cooking.


EGG SUBSTITUTES:
http://www.vegcooking.com/vegcooking-egg...
http://www.goodnessdirect.co.uk/cgi-loca...


Answers: SUGAR REPLACEMENTS:

FruitSource
Brand-name sweetener (a blend of carbohydrates from fruit and rice) available at health food shops that replaces fats and sugars in recipes. Directions for use are on the bottle.

Molasses
By-product of refined sugar production (made up of sucrose, glucose and fructose). Imparts a dark colour and strong flavour to baked foods, but not as sweet as sugar. When substituting molasses for sugar, use 1 1/3 cups molasses for 1 cup sugar, and reduce the amount of liquid in the recipe by 5 tablespoons.

Barley malt
Sprouted barley made into syrup. Similar to the flavour of molasses and can be used as a refined sugar replacement in baking. In Europe it’s ground up and used to feed the yeast when making bread.

Brown rice syrup
Made from brown rice cooked down to a syrup. Has an unusual taste, adding a nutty flavour to recipes. High in maltose (a complex sugar that’s slowly digested) and complex carbs, it’s a desirable sweetener for baking.

Amasake
Oriental wholegrain sweetener made from cultured brown rice with a thick, pudding-like consistency. Adds sweetness, moisture and leavening to bake goods.

Carob
Natural sweetener with a flavour reminiscent of chocolate but a healthier ingredient for use in baking. Available in powder, syrup and chips (similar to chocolate chips).

Date sugar
Made from dried, ground dates and can be used to replace brown sugar in baking recipes.

Fructose
Fruit sugar, twice as sweet as white sugar. Crystalline fructose works best for cold dessert recipes or for low temperature cooking.


EGG SUBSTITUTES:
http://www.vegcooking.com/vegcooking-egg...
http://www.goodnessdirect.co.uk/cgi-loca...

Not sure why you would need egg.. The sugar you would want that for the filling, or it maybe too tart. I guess you could substitute that with syrup of some kind.

dont use a egg in the pastry and dont add sugar to the apple it will taste a bit tarty though

Use honey. And, I don't know why you'd use an egg in the first place, but you can brush the crust with milk, butter, water....your choice.

Use honey to sweeten (unless your apples are really sweet already, then you might be able to get away with just the basic spices like cinnamon and nutmeg). Most pie crust calls for sugar, and if you omit it it will taste more like a biscuit than a pie. Totally up to you. Again, you could sub in a little honey, just reduce your water a little to compensate. Most apple pies only call for egg in the "egg wash" over the crust to make it golden. You can, to a smaller degree, achieve the same result by brushing the crust with milk. I have used that in a pinch and it came out just fine.

Hope that helps!

No egg needed. If it's for a diabetic, use Splenda instead of sugar. Using a sweet apple would eliminate the need for sugar.

I've never put eggs in apple tart. Take very sweet apples, or sprinkle with honey instead of sugar. Watch out - honey burns and sweet apples tend to disintegrate - ending up as a 'mush'.

Use splenda. And I've never seen an apple pie recipeyet calling for eggs.

egg...???
I have never seen a recipe that requires it....
not in the filling or in the crust...??
crust = flour, shorting, salt, water
filling = apples, corn starch, butter, sugar, spice, and milk
If you wish leave the sugar out.. OK
But that sounds like Blahhh...

The simple answer is to omit the sugar and egg.

Use sweet apples, and short crust pastry.

If using cooking apples, try adding a sweet fruit or sultanas.

If you don't want to add anything else and using cooking apples your apple pie will be tart (sour/sharp)

If the egg is to brush over the pastry, it is not necessary.

just make your pastry omit the egg and use cold water, and don't put sugar on your apples.pastry is called coldwater short crust

The egg is only needed to make the pastry richer or to brush on after to make it shiny. You can just add milk to the pastry mix (but not necessary) and for brushing after instead.

As for not adding sugar, I never do as apples can be quite sweet enough. You could try some mixed spice or cinnamon, or a small amount of sweetener if you prefer.

Don't use egg or sugar in apple pie. As a diabetic, I try to avoid sugar. The answer is to use eating, rather than cooking, apples for the filling. You can still use any desired spices.

egg wash for the crust is unnecessary. without sugar, it really would be a pie, you could cut down the sugar a lot, but that would defeat the purpose.
I would recommend that you get a recipe for a tart, look on williams-sonoma.
http://www.google.com/url?q=http://www.w...





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