Classic American Apple Pie
Classic American Apple Pie - Fragant apple pie fresh from the oven
Healthy, because
Even smarter
Nutritional values
The combination of whole wheat flour and apples packs this classic pie with tons of fiber, which helps support healthy digestion. The soluble fiber pectin from apples has also been shown to help lower blood cholesterol levels in some cases.
Acidic apples like Granny Smith are best suited for baking. Their crumbly flesh remains juicy and gives the apple pie a tart and fine aroma. Another plus point: these varieties are particularly rich in vitamin C.
(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 | |||
| Cholesterol | 34 mg |
Ingredients
- Ingredients
- 9 ounces
- 10 ounces
- 5 ounces
granulated sugar
- 6 ounces
- 1 tablespoon
Malt vinegar (or cider vinegar)
- ½
- 2 ounces
brown sugar
- 1 teaspoon
ground cinnamon
- 5
- 3 tablespoons
Kitchen utensils
Preparation steps
In a food processor, combine whole-wheat flour, 1 cup pastry flour, 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 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 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 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 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.
