Low Sodium Classic Apple Pie Slice
Indulge in the comforting taste of fall with this Low Sodium Classic Apple Pie Slice, a healthier twist on the beloved dessert. Featuring a buttery homemade crust and a luscious filling of tender, cinnamon-spiced apples, this recipe delivers all the traditional flavors with minimal sodium. Ideal for heart-conscious baking, it uses unsalted butter and relies on natural sweetness and vibrant spices to create a warm, satisfying treat. With flaky layers and a golden-brown top brushed with egg yolk and milk for that perfect finish, this pie is a stunning centerpiece for your holiday table or a cozy evening at home. Ready in just over an hour and serving up to eight, it promises a slice of happiness in every bite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter, chilled and diced
- 0.5 cup Ice water
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons All-purpose flour (for filling)
- 1 tablespoon Lemon juice
- 7 medium Apples, peeled, cored, and thinly sliced
- 1 large Egg yolk
- 1 tablespoon Milk
Instructions
Start by preparing the pie crust. In a large bowl, combine 2.5 cups of all-purpose flour with the chilled, diced unsalted butter.
Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add 0.5 cup of ice water, one tablespoon at a time, mixing just until the dough comes together.
Divide the dough in half, shape each half into a disc, wrap with plastic wrap, and refrigerate for at least an hour.
Preheat your oven to 425°F (220°C).
In a large bowl, combine 0.75 cup of granulated sugar, 0.25 cup of brown sugar, 1.5 teaspoons of cinnamon, 0.25 teaspoon of nutmeg, and 2 tablespoons of flour for the filling.
Add the sliced apples and 1 tablespoon of lemon juice to the sugar mixture; toss to coat.
On a lightly floured surface, roll out one dough disc to fit a 9-inch pie plate. Transfer to the pie plate and trim the overhang to 1/2-inch.
Pour the apple filling into the crust, mounding slightly in the center.
Roll out the second dough disc and place over the filling. Trim, seal, and flute the edges.
Cut slits in the top crust for steam to escape.
In a small bowl, whisk together 1 large egg yolk and 1 tablespoon of milk. Brush over the crust.
Bake in the preheated oven for 15 minutes.
Reduce the heat to 350°F (175°C) and continue baking for an additional 35 minutes or until apples are tender and crust is golden brown.
Let the pie cool on a wire rack for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
4299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.7 g | 260% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 76 mg | 3% | |
| Total Carbohydrate | 610.7 g | 222% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 315.2 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 281 mg | 22% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1872 mg | 40% | |
*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.
