Apple Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 835 cal. | (40 %) | ||
| Protein | 10.42 g | (11 %) | ||
| Fat | 36.49 g | (31 %) | ||
| Carbohydrates | 124.24 g | (83 %) | ||
| Sugar added | 37.8 g | (151 %) | ||
| Roughage | 5.75 g | (19 %) |
| Vitamin A | 311.75 mg | (38,969 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.42 mg | (12 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 2.24 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 8.41 μg | (3 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Biotin | 2.87 μg | (6 %) | ||
| Vitamin B₁₂ | 0.07 μg | (2 %) | ||
| Vitamin C | 10.59 mg | (11 %) | ||
| Potassium | 471.7 mg | (12 %) | ||
| Calcium | 76.14 mg | (8 %) | ||
| Magnesium | 13.08 mg | (4 %) | ||
| Iron | 2.89 mg | (19 %) | ||
| Zinc | 0.15 mg | (2 %) | ||
| Saturated fatty acids | 21.81 g | |||
| Cholesterol | 92.3 mg |
Ingredients
- For the dough
- 250 grams Pastry flour
- 1 tsp salt
- 150 grams butter
- Pastry flour (for working)
- For the filling
- 5 Baking apples (such as Boskop, Elstar, Jonagold)
- 150 grams sugar
- 30 grams Pastry flour
- ½ tsp Ground cinnamon
- ½ tsp Nutmeg (freshly grated)
- 1 pinch salt
- 20 grams butter
Preparation steps
Put the flour and salt in a large bowl. Cut the butter into cubes, add to the flour and mix everything together with a fork or a dough scraper until butter resembles crumbs. Add 4-5 tablespoons cold water and knead into a firm, smooth dough. On a floured surface, cut in half and form into a ball. Wrap each half in plastic wrap and chill in the refrigerator for about 30 minutes.
Meanwhile, peel the apples for the filling and cut into quarters. Remove the core and cut the quarters into slices. Mix the sugar with the flour, cinnamon, nutmeg and salt and mix into the sliced apples.
Preheat a convection oven to 180°C (approximately 350°F).
Roll out a piece of dough roll out slightly larger than the pie dish on a floured surface. Cut the uneven edges and line the mold with the dough. Line the bottom and the edge pressing lightly. Add the apples mixture and spread evenly. Spread the knobs of butter on top of it. Roll the second half of the dough until its about 3 mm (approximately 1/10 of an inch) thick. Using a pastry wheel, cut it into 1 cm (approximately 1/3 of an inch) wide strips. Form a lattice using the strips, cutting off the excess dough. Press the edges of the dough down firmly to ensure a good seal. Bake for 50 minutes, or until golden brown. If the pie crust becomes too dark, cover with aluminum foil.
Let cool on wire rack before serving.
