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Apple Pie

 

Apple pie

There is nothing like homemade apple pie to make any occasion special. This delicious low sodium version fills the bill as well as its higher sodium competitors.

8 servings: 40 mg. sodium per serving

2 (9 inch) sodium free pie crusts
5 to 6 apples (about 6 cups sliced)
1/2 cup granulated sugar
1 Tablespoon cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon salt
1-1/2 Tablespoons unsalted butter
Small amount extra sugar and cinnamon
1 (9 inch) pie pan

Prep. Instructions

1. Make dough for 2 sodium free pie crusts. Divide dough in half.
2. Roll out half of the dough on a lightly floured surface into a circle about 12 to 14 inches round, to a thickness of 1/8 inch. Carefully fold dough in half, lift gently and unfold into 9-inch pie pan, pressing firmly against bottom and side. Trim dough overhang to 1/4 inch. Set aside.
3. Core, peel and thinly slice apples (1/8 inch thickness). Place in a large bowl.
4. Combine sugar, cornstarch, cinnamon and salt in a separate bowl.
5. Have all other ingredients on hand.

Cooking Instructions

1. Preheat oven to 450 degrees F.

2. Sprinkle sugar mixture over sliced apples, about a third of the mixture at a time, stirring to combine with each addition.

3. Place the sugared apples in layers into the pie crust, gently spreading them to make an even surface. Dot the apples with the butter.

4. Roll out the second half of the pie crust dough into a circle about 12 to 14 inches round, to a thickness of 1/8 inch. Carefully fold dough in half, lift gently and unfold evenly over the apples. Trim dough to an overhang of 1/2 inch.

5. Seal the edges by tucking the top crust overhang under the bottom crust overhang, then creasing the dough with your finger around the perimeter of the pie pan. Using a fork, poke several holes in the middle of the crust, in the form of a cross, to allow steam to escape.

6. Sprinkle the top of the pie with extra sugar (about 1 teaspoon) and cinnamon (about 1/2 teaspoon).

7. Bake at 450 degrees F for 10 minutes. Turn heat down to 350 degrees F, and bake for 35 minutes more, or until the crust is lightly browned. Serve warm, or cool on wire rack and refrigerate until serving time. Can be served with a dollop of ice cream.

judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds