Fresh Apple Pie

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Fresh Apple Pie
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 40 min.
Ready in
Calories:
423
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie423 kcal(20 %)
Protein4.03 g(4 %)
Fat17.72 g(15 %)
Carbohydrates64.41 g(43 %)
Sugar added16.77 g(67 %)
Roughage3.69 g(12 %)
Vitamin A8.18 mg(1,023 %)
Vitamin D0 μg(0 %)
Vitamin E1.4 mg(12 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.22 mg(20 %)
Niacin2.99 mg(25 %)
Vitamin B₆0.08 mg(6 %)
Folate68.92 μg(23 %)
Pantothenic acid0.25 mg(4 %)
Biotin2.22 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6.86 mg(7 %)
Potassium198.63 mg(5 %)
Calcium16.74 mg(2 %)
Magnesium15.63 mg(5 %)
Iron1.84 mg(12 %)
Zinc0.32 mg(4 %)
Saturated fatty acids5.06 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
8
For Pastry
2 cups
1 teaspoon
cup
Shortening (plus 2 tablespoons)
5 tablespoons
cold water
For the Filling
cup
granulated sugar
¼ cup
½ teaspoon
ground cinnamon
½ teaspoon
ground Nutmeg
teaspoon
8
large, baking Apple (peeled and thinly sliced)

Preparation steps

1.
For Pastry:
2.
Mix flour and salt in medium bowl. Cut in shortening using a pastry blender or fork until mixture is the consistency of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened.
3.
Gather pastry into a ball and divide in half. Shape each ball into flattened round on lightly floured surface. If desired, wrap flattened rounds of pasty in plastic wrap and refrigerate 30 minutes to slightly firm up the dough.
4.
Roll pastry out on lightly floured surface, using floured rolling pin, into two circles 2 inches larger than upside-down pie plate. Fold bottom pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate; pressing firmly against bottom and sides and being careful not to stretch pastry.
5.
Preheat oven to 425º F.
6.
For the Filling:
7.
Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Cut butter into small pieces, sprinkle over apples. Cover with top pastry, seal and flute. For top crust cut 4 or 5 small slits into the dough for steam to escape while cooking. Cover pie edges with 2-3 inch strip of aluminum foil to prevent over-browning. Remove foil for last 15 minutes of baking.
8.
Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slices in top crust. Cool on wire rack for at least 2 hours before serving.