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+ servings
apple pie and slice

Low Histamine Apple Pie Recipe

Low Histamine, Low Salicylate Option, Medium Oxalate apple pie recipe for those with Mast Cell Activation Syndrome or Histamine Intolerance.
Prep Time 35 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 1 pie
Calories 2996.75 kcal

Ingredients
  

Crust

Filling

Instructions
 

Make the Dough

  • Preheat oven to 425°F
  • We provided measurements for both the pie and the tart version of the crust ingredients. If you are making the medium oxalate tart, make sure you've used the halved measurements since you'll only need one crust.
  • Mix the cassava, salt, water (or tea), and coconut oil in a large bowl. Use a pastry cutter to mix the dough together.
    (You can use a spoon, but I find the pastry cutter incorporates the coconut oil and flower together better.)
    When it begins coming together, you can finish mixing the ingredients by kneading the dough with your hands. Work the dough until it becomes easy to divide without crumbling apart. 
  • Divide the dough into 2 balls and put in the fridge to rest. (If you are making the medium oxalate tart, you'll only have 1 ball of dough for your bottom crust.)

Make the Filling

  • Core the apples. I like using an apple corer. It’s quick and easy. 
  • Use a mandoline to thinly slice the apples. You can use a knife, but a mandoline makes your work a lot easier. 
  • Put apples in a large mixing bowl.
  • If you are making the low salicylate version and want to add flavor by marinating apples in chamomile tea, pour room temperature tea over apples and let them soak for about 10 minutes.
  • Grate the ginger with a microplane grater. (Skip for low salicylate version.)
  • If using cardamom pods: the shell is the outer paper-y part. The seeds are inside. They are small and black. Separate the shell from the seeds.
    To do this, put the pods in a mortar and loosely smash with the pestle to open the pods. From here, manually separate the shells from the seeds. Throw away the shells and leave the seeds in the mortar.
    When all shells have been discarded, use the pestle on the seeds to grind them more finely. 
    (Skip for low salicylate version.)
  • If you are marinating the apples, drain the liquid, add cassava flour, mix by hand.
  • Add the ginger, cardamom, camu camu and monk fruit and cassava flour (thickener) to the apples and mix thoroughly by hand. (Skip for low salicylate version.)

Assemble and Bake

  • Grease 1 pie pan with coconut oil.
  • Take the dough balls out of the fridge.  When you press on the dough ball, it should hold together. If it crumbles, add a little bit more water until it holds together.
  • One at a time, place each dough ball between two sheets of parchment paper and roll each one flat. (Or you can use a silicone mat.) This will form your bottom and top crusts.
  • Put one of the flattened dough rolls on the bottom of the pie pan. Press the dough gently against the bottom and sides of the pie pan to form the bottom crust.  
  • Put the apple mixture on top. 
  • Cover with the remaining flattened dough roll. Pinch together the top and bottom dough at the seams.
    You can cut this into strips to make a lattice top as an option.
    (Omit top crust for medium oxalate tart.)
  • Bake in the oven for 15 minutes. 
  • After 15 minutes, take out the pie and loosely cover it with an oven proof lid. You can also use foil, but don’t let it touch the pie. Form a foil dome over the top.
  • Return the pie to the oven and bake for an additional 20 minutes. 
  • Remove the pie from the oven and let it cool slightly before eating. 

Notes

Nutritional information is for the whole pie using no recipe variations.
Oxalate information is based on 1/8 of the pie.

Nutrition

Nutrition Facts
Low Histamine Apple Pie Recipe
Serving Size
 
1 pie
Amount per Serving
Calories
2996.75
% Daily Value*
Fat
 
216.74
g
333
%
Sodium
 
1779.44
mg
77
%
Potassium
 
585.98
mg
17
%
Carbohydrates
 
282.57
g
94
%
Fiber
 
7.71
g
32
%
Sugar
 
48.61
g
54
%
Protein
 
1.64
g
3
%
Vitamin C
 
23.63
mg
29
%
Calcium
 
74.77
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword gluten free, low histamine, low lectin, low salicylate option, medium oxalate, sugar free