Apple Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,804 cal. | (181 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 147 g | (127 %) | ||
| Carbohydrates | 561 g | (374 %) | ||
| Sugar added | 108 g | (432 %) | ||
| Roughage | 39.1 g | (130 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 12.3 mg | (103 %) | ||
| Vitamin K | 94.5 μg | (158 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 84.8 μg | (188 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 217 mg | (228 %) | ||
| Potassium | 2,879 mg | (72 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 156 mg | (52 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 91.1 g | |||
| Uric acid | 374 mg | |||
| Cholesterol | 582 mg | |||
| Complete sugar | 294 g |
Ingredients
- For the dough
- 150 grams butter
- 350 grams Pastry flour
- salt
- 70 milliliters cold water
- For the filling
- 6 sweet Apple
- lemon juice
- 4 dried Apricot
- 1 pinch cinnamon
- ground ginger
- 1 packet Vanilla sugar
- lemon and Oranges (organic)
- 5 Tbsps sugar
- 1 egg
- butter (for the pan)
Preparation steps
For the dough, mix the flour, butter, cold water and a little salt. Quickly knead into a smooth dough, form into a ball, wrap in plastic and chill for at least 30 minutes.
For the filling, peel and quarter the apples, remove the cores and coarsely grate. Immediately sprinkle the grated apples with lemon juice.
Briefly soak the apricots in hot water, squeeze well and cut into small pieces. Mix the apricots, cinnamon, ginger, vanilla sugar, lemon zest and orange zest. Grease the pie dish with butter. Spread half of the dough in the pie dish, forming an edge.
Roll out the remaining dough and use a pastry wheel to cut out equal strips. Spread the apple mixture in the pie dish and top with the apricot mixture. Beat the egg. Place the dough strips in a lattice pattern on the pie and brush with the beaten egg. Bake for about 40 minutes at 180°C (approximately 350°F). Sprinkle with sugar and serve.
