Classic Apple Pie with Perfect Crust

Health score
3%
Classic Apple Pie with Perfect Crust
45 min.
6
622kcal
100%sweetness
24.23%saltiness
51.26%sourness
40.52%bitterness
8.7%savoriness
37.96%fattiness
0%spiciness

Ingredients

  • tablespoons butter 
  • teaspoon cornstarch 
  •  eggs slightly beaten
  • cups flour 
  •  apples i use 2 granny smith apples thick cored peeled sliced
  • teaspoon ground cinnamon 
  • tablespoon juice of lemon 
  • 0.3 cup brown sugar light
  • 0.3 cup brown sugar light
  • 0.3 teaspoon nutmeg freshly grated
  • 0.3 teaspoon salt 
  • teaspoon salt 
  • 0.8 cup shortening 
  • servings water ice cold
  • 0.3 cup granulated sugar white
  • teaspoon vinegar white

Equipment

  • bowl
  • oven
  • knife
  • rolling pin

Directions

  1. Before you begin assembiling your ingredients, place a large glass of water into the freezer.Do not skip this step.Apple Pie Filling:In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt.Stir well and let sit will you make the crust.Pie Crust:Get your glass of water from the freezer.
  2. Combine flour and salt in a medium sized bowl.
  3. Cut in the shortening.
  4. Place the egg and vinegar in a 1/2 cup, top up with the water from the freezer.Stir this into the flour mixture.Stir until a ball is formed.Shape into 2 small discs and wrap, place in the fridge for 30 mintes.Generously flour the surface and rolling pin.Beginning in the center of the disc of dough, roll out, lifting often to be sure it is not sticking to the counter.If you find it sticking, add a touch more flour to the counter.Once it is large enough to line a 9 inch pie plate either roll it lightly around the rolling pin or gently fold it into fouths and transfar to the pie plate.Be sure you have at least an half inch of dough over hanging the edge of the plate.
  5. Add the cornstarch to the apples and stir well to incorporate.
  6. Pour the bowl of apples into the pastry lined pie plate.Dot the surface with the butter.
  7. Roll out the second disc of dough, making sure it is large enough to cover the top including the half in dough overhang around the edges.Now you tuck the top layer of crust under the bottem layer of crust going completely around the whole pie.Crimp the edge if the crust with wither your fingers or a fork, being sure to not break through the dough.Be sure it is sealed well.With a paring knife make a few slits through the top crust, and sprinkle with a half teaspoon of sugar.
  8. Bake at 375 degrees for 60 minutes.Do allow to cool for at least an hour so the filling can set.

Nutrition Facts

Calories622kcal
Protein3.63%
Fat43.62%
Carbs52.75%

Properties

Glycemic Index
58.68
Glycemic Load
35.48
Inflammation Score
-5
Nutrition Score
11.248695652174%

Flavonoids

Cyanidin
2.86mg
Peonidin
0.04mg
Catechin
2.37mg
Epigallocatechin
0.47mg
Epicatechin
13.7mg
Epicatechin 3-gallate
0.02mg
Epigallocatechin 3-gallate
0.35mg
Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.03mg
Luteolin
0.22mg
Kaempferol
0.25mg
Quercetin
7.31mg

Taste

Sweetness:
100%
Saltiness:
24.23%
Sourness:
51.26%
Bitterness:
40.52%
Savoriness:
8.7%
Fattiness:
37.96%
Spiciness:
0%

Nutrients percent of daily need

Calories:621.76kcal
31.09%
Fat:30.89g
47.53%
Saturated Fat:9.17g
57.34%
Carbohydrates:84.04g
28.01%
Net Carbohydrates:78.34g
28.49%
Sugar:45.26g
50.29%
Cholesterol:37.31mg
12.44%
Sodium:545.74mg
23.73%
Protein:5.79g
11.58%
Vitamin B1:0.37mg
24.49%
Selenium:16.72µg
23.89%
Fiber:5.7g
22.79%
Folate:86.06µg
21.52%
Manganese:0.42mg
21.24%
Vitamin K:18.21µg
17.35%
Vitamin B2:0.29mg
17.08%
Vitamin E:2.12mg
14.13%
Iron:2.47mg
13.73%
Vitamin B3:2.66mg
13.31%
Vitamin C:9.35mg
11.34%
Copper:0.16mg
8.22%
Phosphorus:82.06mg
8.21%
Potassium:279.54mg
7.99%
Vitamin B5:0.61mg
6.14%
Magnesium:23.79mg
5.95%
Vitamin B6:0.12mg
5.76%
Vitamin A:255.72IU
5.11%
Calcium:49.05mg
4.91%
Zinc:0.5mg
3.36%
Vitamin B12:0.07µg
1.22%
Source:Foodista