Chef Don's Apple Pie
2½ Carb Choices
Updated For 2015 — ©
Use 6 to 8 apples for this delicious pie. You don't need salt for this pie or its crust.
And no salt salt, otherwise known as potassium chloride, is defintely not good tasting in this pie. We recommend a blend of spices to replace salt is you want to. We are steadfast in our opinion that salt substitute as nearly as dangerous as salt itself.
All foods have some potassium in them. That's all the potassium your heart needs. If you add more, mostly from salt substitutes, you can damage your heart. See more about this on our
All About Sodium page. Scroll down to Potassium.
Sodium Per Pie: 72.9 mg
Sodium Per Slices (8): 9.113 mg
Makes 8 Servings
New 2–Crust Recipe. Absolutely the best.
Sodium for this crust recipe is already included in the apple pie figures.
- 2 cups white, unbleached all purpose flour (5 mg)
- 1¼ stick room temperature unsalted butter¹ (18.7mg)
- 4 to 6 tablespoons ice cold water water (0mg)
Place ingredients in a bood processer using bread blade. Pulse from 15 to 18 times or until ball is formed. If ball not forming by twelth pulse, add a tablespoon of water. After ball forms, remove to lightly oiled bowl (cereal bowl size works) and place in refrigerator for at least and hour.
Cut dough ball in half. Return on half to the fridge. Roll out the other half on a lightly floured bread board using a floured pin. Flip dough each rollout making sure flour is covering dough or board.
Roll thin or until until it will fit into the pie pan. Use glass or ceramic pie pan, not metal. Roll crust up on roller, lay over the pan and unroll it to fit. Crimp the edges.
Bake crust alone at 425° F for ten to twelve minutes. While baking roll out the other half of the dough if making a top layer crust If using crumbly mix, then use other half for a second pie or for tarts.
Making the Pie
- 1 9" uncooked 2 - crust pie shell (see below) (24.2 mg)
- 6 to 8 large apples, unpeeled (0 mg)
- 2 tablespoons fresh lemon juice (trace)
- ½ unpacked cup brown sugar (28.3 mg)
- 1½ teaspoons cinnamon (1 mg)
- 1/3 teaspoon nutmeg (.188 mg)
- ½ teaspoon ground cloves (1.25 mg)
- 1 tablespoon cornstarch (.7 mg)
- 1 teaspoon sugar (trace)
- 1 tablespoon nonfat milk (7.879 mg)
- Optional: 1 teaspoon of lemon peel.
Core and thinly slice apples. Toss with lemon juice and grated lemon peel if using it. Mix in sugar, cornstarch and spices. Toss with apples to coat.
Fill shell with apple mixture. (Roll remaining dough into a round large enough to cover top of apples. Roll up on roller, then unroll over pie filling carefully. Crimp edges of crusts together. Make slits in top crust to vent. Mth tablespoon of milk and sprinkle lightly with cinnamon sugar.
Bake at 450° F for 10 minutes. Reduce heat to 375° F and bake an additional 20-30 minutes. To prevent black or burned edge crust, cut out 1" inch strips of aluminum foil, link together and lightly grease. Wrap this longer strip around the pie for the first 20 minutes. Remove last 20 minutes and continue to cook.
For a special treat, remove one cup apple slices and replace with two cups fresh cranberries. Mix apples, sugar, cinnamon and cranberries together.
¹A few degrees below room t4emperature would be best. Sometimes works best just out of fridge, but requires no processing wiht food processer. Vegans may exchange transfat free shortening for butter (in crust) and water for the milk in the pie. If using the butter, then recipe is classifed Lacto Vegetarian.
Protein: 3.837 g,
Carbohydrate: 56.7 g,
Dietary Fiber: 3.826 g,
Total Sugars: 27.2 g,
Total Fat: 17.8 g,
Saturated Fat: 11 g,
Monounsaturated Fat: 4.514 g,
Polyunsaturated Fat: .838 g,
Cholesterol: 45.8 mg,
Trans Fatty Acids: 0 g,
Total Omega-3 FA: .154 g,
Total Omega-6 FA: .461 g,
Calcium: 36.5 mg,
Potassium: 189.5 mg,
Sodium: 9.113 mg,
Vitamin K: 4.227 mcg,