State Fair of Texas Best Sugar-Free Pie: This recipe earned its “best sugar-free pie” at the 2022 State Fair of Texas. It’s a blueberry apple pie that’s packed with 6 cups of blueberries and a sliced apple.
The recipe is from Robert Cook, who has won MANY times at the State Fair of Texas. Learn how to make this “sweetened with Splenda” award-winning pie with Robert’s detailed recipe below.
My family raved about this pie when my niece re-created it for a special occasion. They especially liked how it wasn’t overly sweet.
The filling cooks up perfectly and the pie sliced just how you want it to.
If you love fruit pies, this is the recipe for YOU! And if you want more blue ribbon winning pie recipes, simply search for “fruit pie” on our site and you’ll find a huge collection of drool-worthy delights.
State Fair of Texas Best Sugar-Free Pie
2 pie crusts (see recipe below)
6 cups fresh blueberries, divided
2 small or 1 large Granny Smith apple(s)
3/4 cup Splenda granulated sweetener
2 teaspoons fresh lemon juice
2 teaspoons lemon zest
2 tablespoons tapioca flour
2 tablespoons unsalted butter, cut into 1/4-inch cubes
1 egg white
Preheat oven to 400°F. Roll out dough, on a lightly floured moveable surface, into 2 uniform 12-inch dough circles. Place one crust in 9-inch pie plate, pressing down on bottom and forming dough over sides. Return all to refrigerator for 20 minutes.
Prepare filling: Place 3 cups of blueberries in a non-reactive sauce pan. Cook over medium heat, crushing the blueberries with a metal masher. Continue to cook until blueberries thicken, around 6 to 8 minutes. Transfer to a 2-quart bowl and allow to cool to room temperature. Add remaining blueberries, sweetener, lemon juice, lemon zest, and tapioca flour, mixing until blended. Peel, core, and grate the apple(s). Add to blueberry mixture.
Add filling to chilled shell. Dot with butter. Place top crust on pie and cut overhang to 1/2-inch from dish edge. Fold both crusts under along dish edge and crimp to seal together. Placed slits in top dough. Brush egg white on top of crust and place on a baking sheet.
Bake at 400°F for 20 minutes and then turn down oven to 350°F. Bake an additional 35 minutes. Remove pie and allow to cool to room temperature before serving, about 3 to 4 hours. Makes 8 servings.
2 1/2 cups all-purpose flour, divided
2 teaspoons Splenda granulated sweetener
1 teaspoon salt
12 tablespoons unsalted butter, chilled
1/2 cup vegetable shortening, chilled
1/2 cup water, chilled
Place 1 1/2 cups flour in bowl of food processor. To this, add sweetener and salt. Pulse several times to combine. Add chilled butter and vegetable shortening. Process 15 to 20 seconds. Add remaining 1 cup flour. Pulse 4 to 6 times. Remove dough and place in bowl. Pour water over the dough. Blend in with rubber spatula. Remove dough and form into two 5-inch disks. Wrap with plastic wrap and refrigerate 1 hour or until ready to use.