Low Acid Apple Pie

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This acid reflux-friendly dessert keeps all the warm flavor of classic apple pie while removing high-acid ingredients like lemon juice and vinegar. We use low-acid apples and natural sweeteners like maple syrup to make it comforting and non-irritating. The crust is buttery and soft, made without harsh fibers or sharp spices. It’s perfect for anyone who wants a low-acidity fruit pie that’s safe and delicious.

Ingredients Needed:

For the crust:

• 2 cups white spelt or all-purpose flour: softer and gentler than whole wheat.
• ½ teaspoon salt: optional.
• ¾ cup unsalted butter: cold, cubed for flaky crust.
• 1 tablespoon maple syrup: natural sweetness.
• 2 tablespoons chilled chamomile tea (instead of apple cider vinegar): mild and soothing.
• 3 tablespoons ice water: helps bind the dough.

For the filling:

• 8 medium Fuji or Gala apples, sliced: naturally low-acid and sweet.
• ½ cup coconut sugar or light brown sugar: adds gentle sweetness.
• 3 tablespoons maple syrup: soft flavor, reflux-friendly.
• 2 tablespoons cornstarch: thickens the filling.
• 1 teaspoon cinnamon (optional): use less to avoid irritation.

For the topping:

• 1 egg + 1 tablespoon oat milk: for brushing the crust.

How To Make Low Acid Apple Pie:

Make the Dough:
In a large bowl, whisk flour and salt. Add cold butter and use fingers or a pastry cutter to mix until crumbly. Add maple syrup and chamomile tea. Gradually add ice water until dough forms. Divide in half, shape into disks, wrap, and chill for 1 hour.

Prepare the Filling:
In a large bowl, combine sliced apples, coconut sugar, maple syrup, cornstarch, and cinnamon (if using). Stir gently. Avoid lemon juice to keep the pie gentle on the stomach.

Roll the Dough:
Preheat oven to 400°F (200°C). Roll one dough disk into a 12-inch circle. Press into a 9-inch pie dish. Add apple filling evenly.

Add the Lattice Top:
Roll out second dough disk. Cut into strips and create a lattice over the filling. Trim and seal edges.

Brush and Bake:
Whisk egg and oat milk. Brush over crust. Bake for 45–50 minutes until golden brown. Cover edges with foil if browning too fast.

Cool and Serve:
Let cool completely on a wire rack. Chill slightly if needed before serving for a soothing dessert.

Recipe Tips:

• Use low-acid apple types like Fuji, Gala, or Golden Delicious.
• Skip lemon juice and vinegar to avoid acidity.
• Use chamomile tea to gently brighten flavor.
• Chill the dough for a flakier crust.
• Serve with a small scoop of non-dairy vanilla ice cream if desired.

How to Store & Reheat:

• Room Temperature: Keep no longer than 2 hours.
• Fridge: Store covered up to 4 days.
• Freezer: Freeze slices wrapped in foil for up to 1 month. Reheat in oven at 300°F.

Nutrition Facts (per slice, 12 servings):

• Calories: ~260
• Sodium: ~90 mg
• Protein: 2 g
• Fat: 12 g
• Carbs: 35 g
• Fibre: 3 g
• Sugar: 16 g

FAQs:

What apples are best for low acid apple pie?
Use low-acid apples like Fuji, Gala, or Golden Delicious. Avoid Granny Smith and other tart varieties.

Is apple cider vinegar low acid?
No, apple cider vinegar is acidic and should be avoided on low acid diets. Use chamomile tea instead for a mild flavor.

Can I use lemon juice in low acid baking?
Lemon juice is highly acidic and not recommended. Omit it or replace with chamomile tea or simply skip it.

Is wholewheat flour okay for low acid diets?
Wholewheat flour is high in fiber and can trigger symptoms for some. Use white spelt or all-purpose flour instead.

Can I still enjoy pie with GERD?
Yes! This GERD-safe dessert is designed to be comforting without causing discomfort.

Try More Recipes:

• Low Acid Pumpkin Pie
• Low Acid Roasted Zucchini
• Low Acid Roasted Carrots