Essay About Apple Pie (Sugar Free) & Apple Sauce Recipes

An Apple a Day

An apple a day will keep the doctor away. I enjoy apples and eat them regularly. I especially look forward to the Fall when the local apples arrive in the market place.

But when did we first start to grow apples? The logical place to start our exploration of the apple’s history in Canada is in Atlantic Canada. Fruit growing was introduced to Nova Scotia by the early French settlers sometime in the early 1600s. They were a self-sufficient lot; each homestead had several apple trees. By drying apples, settlers could have the fruit available to them year round to make pies, puddings, tarts and many other dishes.

Apple sauce is fairly easy to keep and very handy to have in the fridge. It goes great with oatmeal or pork and can be added to a smoothie or enjoyed all by itself.

Apple sauce:


12 apples, peeled, cored and diced

1/2 cup raisins

1/2 cup water

1 tsp. cinnamon


1. In a heavy-bottomed, 4L (4 quarts) saucepan, combine the apples, raisins and water.

2. Cover and cook over low heat for 30 minutes, adding more water as needed to maintain desired thickness and to avoid sticking.

3. Remove from the heat and blend in a food processore until smooth. For an even smoother texture, press through a fine strainer.

4. Add cinnamon once blended.

Apple Pie; Sugar free

I use frozen pie shells two, one for the bottom and one on top.


6 small or four large cooking apples (Granny Smith are often recommended but I use whatever I have)

1 tsp cinnamon

1 tsp vanilla extract

Pinch nutmeg

1 tsp butter


Peel and slice apples into small slices

Place apples, butter in pie shell

Sprinkle cinnamon, nutmeg and vanilla extract over apples

Place 2nd pie shell on top

Mould edges of top pie shell to fit bottom pie shell.

Use a fork to poke a few small holes in top shell.

Pre-heat over to 425 F.

Place pie in oven.

Bake approximately 35 minutes or until crust browns.

Remove from oven cool and serve.