Low Sodium Carmel Apple Pies

The fall… oh me oh my.  Sweaters, the changing of the leaves, crisp fresh air, and of course THE FOOD. I think that I gain weight every fall/winter because there is just something especially nice about warm hardy meals in the fall. Are you with me? Let me hear an UUHHHH HUH!

Well, this isn’t one of those recipes. HA! I had you fooled. But it is one of those things that screams fall at me, and something that I look forward to every year. It’s also a very traditional dish, but served up with a little twist. It is so ingenious and obvious I can’t believe I didn’t think about it before. Now this is some great stuff for the whole family.

You probably already know about this because you are smart. And well read. And pretty creative in the kitchen yourself. But it was a novel idea to me so I’m sharing it on here so I can re-read it later and remember to do it MORE THAN ONCE. You heard me, it is that good.

Apple hand pies! It is a hand-held slice of pie. I mean, brilliant!

I adapted someone else’s recipe. You have to hear the title of this “Salted Carmel Apple Hand Pies”. Salted? We are lucky that I looked at this. You can even see salt in their picture (not sea salt, seeeee salt). But adapted, it is low sodium and extra yummy.  Let’s just pretend that is sugar.

Oh yes please.

Low Sodium Caramel Apple Hand Pies – AKA Fall Heaven

2 cups all purpose flour
1/2 tsp no-sodium baking powder
1 cup cold unsalted butter cubed
1/2 cup cold sour cream

Directions for the dough: Mix the flour and baking powder together. Add cubed butter and work it with your fingers until it is a mushy consistency – like playdough. Stir in sour cream and then turn it out onto floured surface for kneading. Knead a few times adding more flour if the dough is too sticky. Place in plastic wrap and refrigerate for at least 30 minutes.


2 cups small peeled and diced Granny Smith apples
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 cup sugar
2 teaspoons all-purpose flour

Directions for the filling: Combine all the ingredients under “Filling” and set aside.

5 tbls store bought caramel sauce
Egg wash (1 egg whisked with 1 tbls water) – 65mg
Side of sugar for sprinkling (optional)

Assemble and Bake: Oven at 425. Roll out the dough and use a circular cookie cutter or cup. Place the dough on parchment paper-lined cookie sheet and then spoon in some filling. Top the filling with a drizzle of caramel. Place the second dough circle on top and use a fork to crimp the edges, creating a seal on each pie.

Brush each pie with the egg wash and sprinkle a little sugar over them. Cut some slits in the top and then back for about 15 minutes or until they are that lovely golden brown.

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