Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pie Crust | not in our table | 0 |
| Water | 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
- 2 Pillsbury pie crusts
- 4 McIntosh apples
- 1 teaspoon cinnamon
- 2 cups sugar
- ¼ cup flour
- 2 cups water
- 3½ tablespoons cornstarch
- half a lemon's worth of lemon juice
- ½ teaspoon nutmeg
Directions
1. Core, peel, and slice the apples into ¼ or ⅛-inch segments.
2. Add lemon juice to the apple segments.
3. Transfer excess juices to the pie pan.
4. In a separate boiling pot, set the sugar and water to boil to make a simple syrup.
5. In a separate bowl, mix the cinnamon, nutmeg, flour, and cornstarch.
6. When the syrup is done boiling, gradually bring all of the ingredients together.
7. Arrange one of the pie crusts on top of the pie pan.
8. Add the apple filling into the pie pan.
9. Cover the filling with the other pie crust and make three slits on top.
10. Bake in the oven at 350°F for 60 minutes or until golden brown.
11. Take out the pie and set to cool.
12. Serve warm with ice cream or frozen custard.