Low Sodium Classic Apple Pie
Indulge in the comforting flavors of a Low Sodium Classic Apple Pie, a lighter twist on the beloved dessert. This recipe captures the essence of fall with tender slices of Granny Smith or Honeycrisp apples coated in a perfectly balanced blend of cinnamon, nutmeg, and allspice, accented with a hint of lemon juice. The flaky, buttery homemade pie crust is crafted with unsalted butter, keeping it low in sodium without compromising on taste. Ideal for those looking to reduce their sodium intake, this pie is baked to golden perfection, offering a delightful balance of sweet and tangy apple goodness in every bite. With a glossy, decorative top crust and a warm, aromatic filling, this pie is perfect for family gatherings, festive occasions, or simply satisfying a craving for classic comfort food. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an unforgettable treat. Keywords: low sodium apple pie, homemade pie crust, fall dessert, apple cinnamon pie, reduced sodium baking.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter
- 6 tablespoons Ice water
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground allspice
- 2 tablespoons Lemon juice
- 6 Large apples (preferably Granny Smith or Honeycrisp)
- 1 Egg
- 1 tablespoon Milk
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine 2.5 cups of all-purpose flour with 1 cup of unsalted butter, cutting the butter into the flour until the mixture resembles coarse crumbs.
Gradually add 6 tablespoons of ice water, one tablespoon at a time, mixing by hand just until the dough holds together.
Divide the dough into two equal parts, form into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, peel, core, and thinly slice 6 large apples. Place the apple slices in a large bowl.
Add 1 cup granulated sugar, 0.5 cup brown sugar, 1.5 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 0.25 teaspoon ground allspice to the apples. Mix well to coat.
Add 2 tablespoons of lemon juice to the apple mixture and gently stir to combine.
Roll out one disk of dough on a lightly floured surface to fit your pie plate, allowing some excess to hang over the edges.
Place the rolled dough into the pie plate, pressing it gently into the bottom and sides.
Pour the apple mixture into the dough-lined pie plate, mounding it in the center.
Roll out the second disk of dough and place it over the apple filling. Trim the excess dough, leaving about a 1-inch overhang.
Fold the top crust under the bottom crust, pressing to seal it and form a decorative edge with your fingers or a fork.
Cut several slits in the top crust to allow steam to escape during baking.
In a small bowl, beat 1 egg with 1 tablespoon of milk and brush this mixture over the top crust to create a glossy finish.
Place the pie on a baking sheet and bake in the preheated oven for 40-50 minutes, or until the crust is golden brown and the apples are tender.
Cool the pie on a wire rack for at least 2 hours before serving to allow the filling to set.
Nutrition Facts
Calories |
3761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 693.3 g | 252% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 422.7 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 278 mg | 21% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2019 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
