Apple Pie

Average: 5 (1 vote)
(1 vote)
Apple Pie
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50 min.
ready in 2 h. 10 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie835 kcal(40 %)
Protein10.42 g(11 %)
Fat36.49 g(31 %)
Carbohydrates124.24 g(83 %)
Sugar added37.8 g(151 %)
Roughage5.75 g(19 %)
Vitamin A311.75 mg(38,969 %)
Vitamin D0 μg(0 %)
Vitamin E1.42 mg(12 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.25 mg(23 %)
Niacin2.24 mg(19 %)
Vitamin B₆0.1 mg(7 %)
Folate8.41 μg(3 %)
Pantothenic acid0.19 mg(3 %)
Biotin2.87 μg(6 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C10.59 mg(11 %)
Potassium471.7 mg(12 %)
Calcium76.14 mg(8 %)
Magnesium13.08 mg(4 %)
Iron2.89 mg(19 %)
Zinc0.15 mg(2 %)
Saturated fatty acids21.81 g
Cholesterol92.3 mg


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
How healthy are the main ingredients?

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.