8 Serves
113 Mins
Peel, core, and slice the apples into uniform wedges using a chefs knife on a cutting board.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
16 µg / 400 µgCalcium
17 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
38 mg / 1,250 mgPotassium
250 mg / 4,700 mgSodium
218 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
36 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
In a large mixing bowl, toss the sliced apples with sugar, cinnamon, and a pinch of salt.
Roll out the pie crust dough on a floured surface and line the pie dish with the bottom layer.
Fill the crust with the apple mixture and cover with the top layer of pie crust dough, crimping the edges to seal.
Bake in a preheated oven until the crust is golden brown and the filling is bubbling.
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