How do you make a sugar-free apple pie with rhubarb and dates?

Hi, I'm Margriet from CookingLife — your go-to friend for quick, healthy meals that make the whole family happy! Today I'm sharing an improved version of our delicious sugar-free apple pie with rhubarb and dates — a fresh, fibre-rich treat that beautifully balances the tartness of rhubarb with the natural sweetness of dates and apples, perfect for a healthy family moment. Let's dive straight in with these simple tweaks for extra flavour and ease — I'll guide you step by step so even beginners will nail it. At CookingLife, it's all about cooking with joy and warmth, so enjoy!

Ingredients (serves 8)

• 500 g apples (such as Granny Smith), peeled and sliced
• 300 g rhubarb, cut into pieces of about 2 cm
• 200 g dates, pitted and finely chopped, for natural sweetness
• 200 g wholemeal flour for a fibre-rich base
• 100 g butter at room temperature (or plant-based for a lighter vegan version)
• 2 tablespoons ground cinnamon for extra flavour
• 1 teaspoon vanilla extract
• 100 ml water for the dough
• A pinch of salt (optional, but keep it minimal for a low-sodium recipe)

Instructions

1. Preheat the oven. Set the oven to 180°C and grease a 24 cm pie dish with butter or line it with baking paper so the pie comes out easily later.
2. Prepare the filling. In a large bowl, mix together the apple slices, rhubarb pieces and chopped dates, sprinkle with cinnamon and stir to combine. Leave the mixture to sit for 5 minutes so the flavours can meld.
3. Make the dough. In a separate bowl, mix the wholemeal flour with the butter, vanilla extract, a pinch of salt (if using) and the water. Knead with your hands until you have a smooth dough — add a little extra flour if it's too sticky.
4. Shape the pie. Roll out two-thirds of the dough on a lightly floured surface into a circle roughly 30 cm in diameter, place it in the pie dish and press it firmly against the sides. Spoon in the filling and press it down gently for an even layer.
5. Cover the pie. Roll out the remaining dough and cut it into strips for a pretty lattice pattern, or simply lay it on top as a lid and press the edges firmly together to seal and prevent leaks.
6. Bake the pie. Slide the pie into the preheated oven and bake for 40–45 minutes until golden brown and the filling is bubbling. Check after 30 minutes to make sure the edges aren't getting too dark — cover them with foil if needed.
7. Leave to cool and serve. Remove the pie from the oven and leave it to cool in the tin for 15–20 minutes. Cut into slices and serve warm — a dollop of Greek yoghurt makes a lovely fresh accompaniment.

Tips and my personal twist

At CookingLife we keep things simple, healthy and creative so everyone can join in without compromising on flavour — that's our #CookingLifeMagie! For a gluten-free version, swap the wholemeal flour for almond flour or oat flour, which also makes the recipe low-carb and perfect for those with coeliac disease. Want to cut the sodium even further? Skip the pinch of salt and add a teaspoon of ground ginger instead for a zingy twist that brightens all the flavours. Try variations like a handful of chopped nuts for extra crunch, or go fully vegan with plant-based butter. Share your creative version with #CookingLifeMagie — I can't wait to see what you make. Happy cooking!