Fresh Apple Pie

Health score
3%
Fresh Apple Pie
70 min.
8
327kcal

Suggestions


There's nothing quite like the comforting aroma of a freshly baked apple pie wafting through your home. This Fresh Apple Pie recipe is a delightful way to celebrate the flavors of fall, but it's perfect for any occasion. With its flaky, buttery crust and a sweet, spiced apple filling, this pie is sure to become a family favorite.

Using a convenient pie crust mix, this recipe simplifies the process without sacrificing flavor. The combination of sugar, cinnamon, and nutmeg enhances the natural sweetness of the apples, creating a warm and inviting dessert that will have everyone coming back for seconds. The lattice crust not only adds a beautiful touch but also allows the juices to bubble up, creating a deliciously gooey filling that pairs perfectly with a scoop of vanilla ice cream.

Whether you're hosting a holiday gathering, celebrating a special occasion, or simply indulging in a sweet treat after dinner, this Fresh Apple Pie is the perfect choice. With just 70 minutes of preparation and baking time, you can easily whip up this classic dessert that serves eight. So gather your ingredients, preheat your oven, and get ready to impress your friends and family with a homemade pie that tastes like it came straight from Grandma's kitchen!

Ingredients

  • 11 oz pie crust dough 
  • 0.3 cup water cold
  • 0.5 cup sugar 
  • 0.5 cup flour all-purpose
  • 0.5 teaspoon ground cinnamon 
  • 0.3 teaspoon nutmeg 
  • cups apples peeled thinly sliced (3 large)
  • tablespoon butter 
  • serving milk 
  • serving p of sugar 

Equipment

  • bowl
  • oven

Directions

  1. Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
  2. Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl.
  3. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
  4. Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide.
  5. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute.
  6. Brush lightly with milk; sprinkle lightly with additional sugar.
  7. Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.

Nutrition Facts

Calories327kcal
Protein5.34%
Fat34.7%
Carbs59.96%

Properties

Glycemic Index
36.26
Glycemic Load
16.44
Inflammation Score
-3
Nutrition Score
6.0739130870156%

Flavonoids

Cyanidin
1.23mg
Peonidin
0.02mg
Catechin
1.02mg
Epigallocatechin
0.2mg
Epicatechin
5.88mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.15mg
Luteolin
0.09mg
Kaempferol
0.11mg
Quercetin
3.13mg

Nutrients percent of daily need

Calories:326.85kcal
16.34%
Fat:12.82g
19.72%
Saturated Fat:4.09g
25.57%
Carbohydrates:49.84g
16.61%
Net Carbohydrates:46.7g
16.98%
Sugar:22.11g
24.57%
Cholesterol:3.66mg
1.22%
Sodium:189.1mg
8.22%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.44g
8.87%
Manganese:0.28mg
13.91%
Vitamin B1:0.2mg
13.29%
Fiber:3.14g
12.56%
Folate:44µg
11%
Vitamin B2:0.17mg
10.02%
Iron:1.49mg
8.27%
Vitamin B3:1.62mg
8.1%
Selenium:5.53µg
7.9%
Phosphorus:76.52mg
7.65%
Calcium:53.09mg
5.31%
Potassium:177.26mg
5.06%
Vitamin K:4.72µg
4.49%
Vitamin C:3.6mg
4.37%
Magnesium:15.47mg
3.87%
Vitamin B6:0.07mg
3.7%
Vitamin B5:0.36mg
3.55%
Copper:0.07mg
3.27%
Vitamin A:155.02IU
3.1%
Vitamin B12:0.17µg
2.77%
Vitamin E:0.4mg
2.65%
Zinc:0.39mg
2.62%
Vitamin D:0.34µg
2.24%