French Apple Pie
  • 1 ball pie crust dough (265g) - see pie crust recipe
  • Juice of one fresh lemon (35g)
  • 7 Cortland apples, peeled and cored (875g)
  • 2/3 cup sugar (135g)
  • 1/4 cup flour(52g)
We all know that apple pie is a great comfort desert for renal patients cutting down on phosphorus and potassium. We all know you can get an apple pie recipe anywhere... so why does Chef Quidenay bother? Because our apple pie should be even better than all the other apple pies, that's why! This is an open top pie, with less crust and more apples, and the thinly sliced apples add a touch of sophistication. You deserve it!
 Nutritional information 
1/8 of a pie, 140g
 Phosphorus (mg) 37 
 Potassium (mg) 132 
 Sodium (mg) 94 
 Protein (g) 2.6 
 Sugar (g) 28.1 
 Carbohydrates (g) 51.4 
 Water (mL) 103 
 Fibre (g) 1.9 
 Calories 311 
STEP 1: Prepare pie crust according to the pie crust recipe. Take one portion of crust. Spread some flour on the counter and roll out.
STEP 2: Place in the pie plate.
STEP 3: Remove the extra crust around the edges.
STEP 4: Pinching with your fingers, create an attractive scalloped pattern around the edges.
STEP 5: Refrigerate the crust while you prepare the appless.
STEP 6: Squeeze the juice of one lemon into a large mixing bowl.
STEP 7: Peel the apples at once to reduce browning.
STEP 8: Cut the apples in thin slices.
STEP 9: Toss the apples in the lemon juice gradually as you cut the slices, to prevent browning. Mix the flour and the sugar together separately; toss into the apples until coated.
STEP 10: Place the apples flat in the cold pie crust. Bake for 15 minutes at 450F, then reduce the temperature to 350F and continue baking for a further 40 minutes.
STEP 11: Serve at room temperature.