Low Sodium Apple Pie Recipe
This low sodium apple pie recipe is a sweet and delicious, loaded with fresh sliced apples, a delicious brown sugar cinnamon filling, and a flaky low sodium pie crust. It’s both easy and impressive, making it one of our favorite desserts… especially for company!
Follow our step-by-step photos and directions below to make this pie perfectly everytime. And don’t worry, if you don’t want to make your own low sodium pie crust, check out our tips for buying premade or store-bought dough and crust (we found great options)!
Want more low sodium dessert recipes? Try our low sodium jam thumbprint cookies, low sodium peach cobbler, and our favorite low sodium white chocolate macadamia nut cookies.
Happy almost-fall folks! I had a whole bunch of extra apples on hand and wanted to try something fun, so this delicious (and I mean delicious) low sodium apple pie was created!
Start by thinly slicing apples, stirring together a delicious filling mixture with brown sugar and butter, and pouring both into low sodium pie dough and crust, and bake! It’s pretty simple and very impressive, and makes a fantastic dessert for any holiday or any time of year.
Notes from Our Low So Kitchen
- This is one of the best pies we have ever had!
- The filling contains no added salt, and we use a low sodium pie dough for the crust and the lattice on top.
- It’s a simple and delicious dessert.
- Great for holidays, bake sales, entertaining, BBQs, block parties… the possibilities are endless!
- Anyone can make this pie successfully by following our step-by-step photos and directions below.
Ingredients You’ll Need
Be sure to visit the recipe card below to see the full ingredient amounts and directions!
Let’s start with the star ingredient: apples! I like using Granny Smith apples which have a really nice tartness and are great for baking. You can use other varieties, but the texture and flavor of Granny Smith’s are classic in apple pie, so I used those. I also tossed them with a little lemon juice and cinnamon for added flavor!
The filling has a delicious mixture of unsalted butter, brown sugar, white sugar, a bit of all purpose flour to thicken the sauce, and more cinnamon.
The pie dough and crust can go two ways – you can buy store-bought (see our note in the next paragraph), or you can make your own low sodium pie dough recipe from scratch! It’s simple and if you make your own it doesn’t have any added salt.
Ingredient Spotlight!
If you don’t feel like making your own low sodium pie dough, you can usually find great lower sodium options in the freezer section of your grocery store!
I have found great low sodium options at a few stores including Trader Joe’s, Stop & Shop, Hannaford, and these two options at Whole Foods: their 365 Pre-Rolled Pie Crusts and Pie Shells.
Additions and Substitutions
I haven’t tried this recipe with sugar substitutes, but if you wanted to use a sugar-free alternative, and do substitute it, let us know how it went.
As I mentioned, any type of apple can be used for this pie – whatever you have on hand.
For a bit more spice, you can add a bit of nutmeg or allspice as well.
Step-By-Step Photos & Directions
Step 1: Preheat your oven to 425 degrees Fahrenheit (220 Celcius). Peel and thinly slice the apples into a large bowl and set aside.
Step 2: To the apples, squeeze fresh lemon juice over them and stir in the cinnamon. Toss to coat the apples in the lemon juice and cinnamon mixture.
Step 3: Melt the unsalted butter in a saucepan over medium heat. Stir in flour to form a paste and cook for 1 to 2 minutes. Add in the white sugar, and brown sugar. Bring to a boil, then reduce heat and simmer for 3 to 5 minutes. Remove from heat.
Step 4: Press one pie crust into the bottom of a 9-inch pie pan. Add the sliced apples to the pie (making sure they are level). Pour 3/4 of the sugar butter mixture evenly over the berries – save the remaining quarter and set aside!
Step 5: For the top crust – you can weave a lattice or just place the second crust over the top. Seal and crimp the edges, then cut a few small slits to vent the steam.
Step 6: Pour the remaining 1/4 of the butter sugar mixture over the top of the pie crust.
Step 7: Brush the brown sugar and butter mixture evenly over the dough. Bake the pie for 15 minutes at 425 degrees Fahrenheit, then reduce heat to 350 Fahrenheit (175 C) and bake for 35 to 45 minutes, until the filling is bubbling and crust is golden brown.
Step 8: Cool before slicing and serving! Serve as-is or with some vanilla bean ice cream for a real treat.
Recipe FAQs
Our low sodium apple pie has just 117mg sodium per serving, using a low sodium pie crust. If you enjoy pie at a restaurant or a bakery, check with the staff on sodium contents, as commercially prepared pies will vary.
Yes! I find great low sodium pie crust and pie shell options in my grocery’s stores freezer section – and you can use a pre-made crust if it fits in with your daily sodium limits.
Store leftovers in an airtight container, and refrigerate for up to 3 days. I usually wrap the pie (tin and all) with plastic wrap. You can also freeze this pie after it’s been cooked. It makes really great leftovers if you store it in a freezer bag, and reheat slices at a later date.
Expert Tips
- When slicing the apples, make them roughly the same size and thickness. You want the pieces small enough to be bite-sized and consistent throughout the pie.
- For a crunchy texture, you can sprinkle a little coarse sugar over the pie before serving.
- If making this recipe ahead of time, you can follow steps 1-7, and cover and refrigerate the pie for 1-2 days. When ready to bake, follow step 8 and enjoy.
More Easy Low Sodium Dessert Recipes
- Low Sodium Jam Thumbprint Cookies
- Low Sodium Peach Cobbler Recipe
- The best Low Sodium Sugar Cookies with Buttercream Icing
- Low Sodium Carrot Cake Recipe
- Low Sodium Rice Krispie Treats
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Apple Pie
Equipment
- A small saucepan
- 9-inch Pie Pan
Ingredients
- 6 apples I used Granny Smith
- 1 large lemon juiced, about 2 tablespoons
- 1 teaspoon cinnamon
- ½ cup unsalted butter
- 3 tablespoons all-purpose flour
- ½ cup white sugar
- ½ cup brown sugar
- 2 pie crusts I used 9-inch ones
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 Celcius). Peel and thinly slice the apples into a large bowl and set aside.
- To the apples, squeeze fresh lemon juice over them and stir in the cinnamon. Toss to coat the apples in the lemon juice and cinnamon mixture.
- Melt the unsalted butter in a saucepan over medium heat. Stir in flour to form a paste and cook for 1 to 2 minutes. Add in the white sugar, and brown sugar. Bring to a boil, then reduce heat and simmer for 3 to 5 minutes. Remove from heat.
- Press one pie crust into the bottom of a 9-inch pie pan. Add the sliced apples to the pie (making sure they are level). Pour 3/4 of the sugar butter mixture evenly over the berries – save the remaining quarter and set aside!
- For the top crust – you can weave a lattice or just place the second crust over the top. Seal and crimp the edges, then cut a few small slits to vent the steam.
- Pour the remaining 1/4 of the butter sugar mixture over the top of the pie crust. Brush the brown sugar and butter mixture evenly over the dough.
- Bake the pie for 15 minutes at 425 degrees Fahrenheit, then reduce heat to 350 Fahrenheit (175 C) and bake for 35 to 45 minutes, until the filling is bubbling and crust is golden brown.
- Cool before slicing and serving! Serve as-is or with some vanilla bean ice cream for a real treat.
Notes
- When slicing the apples, make them roughly the same size and thickness. You want the pieces small enough to be bite-sized and consistent throughout the pie.
- For a crunchy texture, you can sprinkle a little coarse sugar over the pie before serving.
- If making this recipe ahead of time, you can follow steps 1-7, and cover and refrigerate the pie for 1-2 days. When ready to bake, follow step 8 and enjoy.
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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