Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 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 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | 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
- one cup of flour
- one-half cup of sugar which has been mixed
- one cup of granulated sugar which has been mixed
- one tablespoon of dry flour
- one teaspoon of lemon juice
- one teaspoon of butter cut into bits
- a pinch of salt
- a cup of sugar
- a teaspoon of salt
- one-fourth teaspoon of salt into a bowl
- five level tablespoons of shortening until the whole is reduced to a fine powder
- one quart
- one-half inch strips of pastry across the top
- five sour apples
- 46 two hundred
- salt
Directions
Sift one cup of flour and one-fourth teaspoon of salt into a bowl, rub into it five level tablespoons of shortening until the whole is reduced to a fine powder; add cold water, slowly, to make a stiff dough. Place on a slightly floured board and roll into a circular shape to fit the plate. Fit it loosely into the plate, as it shrinks when baked.
APPLE PIE.— I.
Line a pie plate with good paste. Fill with thin slices of good cooking apples, sprinkle with one-half cup of sugar which has been mixed with a heaping teaspoon of flour and a pinch of salt; cover with an upper crust and bake in a moderate oven for half an hour.
APPLE PIE.— II.
Line a deep pie plate with good paste; pare, core and chop enough tart apples to make one quart; stir through the apples one cup of granulated sugar which has been mixed with one tablespoon of dry flour, and a pinch of salt. Squeeze the juice from half a lemon evenly through the apple mixture and fill the pie plate; dot with small pieces of butter. Lay one-half inch strips of pastry across the top, crossing them in diamond- shape. Bake in a moderate oven.
APPLE PIE.— III.
Pare, core and cut into eighths four or five sour apples; fill a pie plate that has been lined with paste. Mix one-third of a cup of sugar, one-eighth of a teaspoon of salt, one-fourth of a
46 Two Hundred and Nine Ways of Preparing the Apple.
teaspoon of nutmeg, one teaspoon of lemon juice, and a few gratings of lemon rind, sprinkle over the apples; dot over with one teaspoon of butter cut into bits. Wet edges of crust, cover with upper crust and bake forty to forty-five minutes in a mod- erate oven.
A good pie may be made without the lemon juice, butter or lemon rind. Evaporated apples may be used in place of fresh ones if soaked over night in cold water.