(Percentage of daily recommendation)
|Calorie||1,253 kcal||(60 %)|
|Protein||15.63 g||(16 %)|
|Fat||54.74 g||(47 %)|
|Carbohydrates||186.36 g||(124 %)|
|Sugar added||56.7 g||(227 %)|
|Roughage||8.62 g||(29 %)|
|Vitamin A||467.63 mg||(58,454 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||2.13 mg||(18 %)|
|Vitamin B₁||0.38 mg||(38 %)|
|Vitamin B₂||0.37 mg||(34 %)|
|Niacin||3.37 mg||(28 %)|
|Vitamin B₆||0.14 mg||(10 %)|
|Folate||12.62 μg||(4 %)|
|Pantothenic acid||0.28 mg||(5 %)|
|Biotin||4.31 μg||(10 %)|
|Vitamin B₁₂||0.11 μg||(4 %)|
|Vitamin C||15.89 mg||(17 %)|
|Potassium||707.54 mg||(18 %)|
|Calcium||114.2 mg||(11 %)|
|Magnesium||19.63 mg||(7 %)|
|Iron||4.34 mg||(29 %)|
|Zinc||0.22 mg||(3 %)|
|Saturated fatty acids||32.72 g|
For the crust, mix flour and salt in a large bowl. Cut butter into cubes, add to bowl and mix everything together with a fork or pastry cutter until crumbly. Add 4-5 tablespoons of cold water and knead into a firm, smooth dough. Divide in half, shape each half into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
For the filling, peel apples and cut into quarters. Remove cores and cut quarters into slices. Mix sugar with flour, cinnamon, nutmeg and salt. Add apples and stir to coat.
Preheat oven to 180°C (approximately 350°F).
Roll out both pieces of dough until slightly larger than a pie dish on a floured surface. Cut away excess and press one piece into bottom of pie dish. Press lightly up sides to create an edge. Pour in apple mixture and top with small pieces of butter. Press second piece of dough on top, pressing edges together to seal. Use handle of a wooden spoon to create a fluted edge. Use a knife to cut 5-6 slices in center. Take remaining dough and shape or cut as desired to place on top as decoration (for example, leaves). Cover edges of crust with strips of foil and bake until golden brown, about 40-50 minutes. Remove foil during last 15 minutes of baking.
Cool pie on a wire rack. Slice and serve.