Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
859
Calories
14g
Protein
29g
Fat
139g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
- 2 tablespoons cold vegetable shortening (trans-fat-free)
- Rounded 1/4 teaspoon salt
- 3 to 4 tablespoons ice water
- 3/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 stick unsalted butter, cut into 1/2-inch pieces
- 1/2 cup pecans, coarsely chopped
- 2 pounds Gala apples (about 5), peeled, cored, and thinly sliced
- 8 ounces fresh or frozen (not thawed) cranberries
- 1/2 cup packed light brown sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 1/2 tablespoons fresh lemon juice
- 1/2 stick unsalted butter, cut into 1/2-inch pieces
- Equipment: a 9 1/2-inch glass deep-dish pie plate (6-cup capacity)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes