I do find that too many recipes are too sweet. So many pies have icky-sweet fillings. I reduce sugar by: none in any whipped cream (usually the things one serves with cream are sweet enough); using "scant" measures of sugar - i.e., not a level measure but one that is concave or "almost"; if it's a recipe I've baked often and know, I can reduce the sugar a lot more "to taste; I rarely add it to yeast breads, finding that it's not needed. But, as others have said, pies, cakes, cookies - these are meant to be sweet treats, and if you're worried about too much sugar, bake them less often!

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