Classic American Apple Pie
(Percentage of daily recommendation)
|Calorie||364 kcal||(17 %)|
|Protein||5 g||(5 %)|
|Fat||13 g||(11 %)|
|Carbohydrates||55 g||(37 %)|
|Sugar added||15 g||(60 %)|
|Roughage||5 g||(17 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0.2 μg||(1 %)|
|Vitamin E||1.1 mg||(9 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||2.3 mg||(19 %)|
|Vitamin B₆||0.2 mg||(14 %)|
|Folate||20 μg||(7 %)|
|Pantothenic acid||0.4 mg||(7 %)|
|Biotin||3.3 μg||(7 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||13 mg||(14 %)|
|Potassium||248 mg||(6 %)|
|Calcium||24 mg||(2 %)|
|Magnesium||39 mg||(13 %)|
|Iron||1.6 mg||(11 %)|
|Iodine||3 μg||(2 %)|
|Zinc||1.1 mg||(14 %)|
|Saturated fatty acids||7.4 g|
|Uric acid||42 mg|
In a food processor, combine whole-wheat flour, 250 grams (approximately 1 cup) pastry flour, 30 grams (approximately 1/4 cup) granulated sugar and 1 generous pinch of salt and pulse to combine.
Cut butter into small pieces and place in food processor. Pulse to combine.
Add vinegar and 10-12 tablespoons ice-cold water and process to a smooth dough as quickly as possible.
Divide dough into 2 equal portions, wrap each in plastic wrap and let rest for about 2 hours in the refrigerator. (The dough can be made up to 2 days in advance.)
Rinse lemon in hot water and wipe dry. Finely grate 1 teaspoon lemon zest and squeeze 1 tablespoon lemon juice. Mix 70 grams (approximately 1/4 cup) granulated sugar, the brown sugar, remaining flour, lemon zest and juice and cinnamon in a bowl.
Peel apples, cut into quarters, remove seeds and cut into very thin slices.
Add apples to brown-sugar mixture in bowl and toss to combine well.
Roll out dough on a floured surface into 2 rounds, each about 30 cm (approximately 12 inches) in diameter.
Press 1 dough round into bottom and up side of tart pan (or springform pan).
Pour apple filling into tart pan. With a pizza cutter, cut other dough round into strips, about 2 cm (approximately 3/4 inch) wide.
Weave dough strips over filling, pressing firmly on edges.
Brush dough with milk and lightly sprinkle with remaining sugar. Bake on second rack from bottom of preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) until crust is golden brown and filling is bubbling, about 70 minutes. Let pie cool on a cooling rack and serve warm or at room temperature.