Classic Apple Pie

Preparation:  10 min. Cooking: 50 min. Total: 60 min.
Recipe photo
  • 6 Jonathan or Macintosh apples, peeled , cored and sliced
  • 3/4 Cup sugar
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 3 tsp all purpose flour
  • 2 ready-made pie crust
  • 1 1/2 Tbsp unsalted butter , cut into small pieces
Preheat oven to 450 ℉. Combine apples, sugar, vanilla, cinnamon and flour in a mixing bowl. Toss to coat apples. Place one pie crust in the bottom of a 9 inch pie pan. Gently arrange dough in pan, pressing lightly along the sides so that 1 inch hangs over edge of pan. Fill with apples and dot with butter. Cut a 3 inch slit in center of remaining pie crust and center on top of pie. Pinch overhanging dough together, roll under and crimp with thumb and forefinger to seal dough around the edge. Place pie on a pie ring or small baking sheet to catch dripping juices. Bake 10 minutes. Reduce temperature to 400 ℉. Bake 40 minutes longer or until filling is bubbly. Let cool before serving.
Calories
360 Cal
Fat
15 g
Carbs
55 g
Protein
3.1 g
Fiber
2.4 g
Sugar
31 g
Cholesterol
5.8 mg
Sodium
290 mg


Nutrients

Fiber     2.4 g
Fat     15 g
Sugar     31 g
Carbs     55 g
Protein     3.1 g
Calories     360 Cal

Fats

Fat, Poly     1.7 g
Fat, Mono     7.5 g
Fat, Sat     4.5 g
Fat, Trans     0 g
Fat, Percent     37 %

Vitamins

Vitamin, K     0.9 mcg     0.8 %
Vitamin, A     110 IU     3.8 %
Vitamin, B12     0 mcg     0.2 %
Niacin     1.1 mg     7 %
Riboflavin     0.1 mg     9.1 %
Vitamin, C     4.8 mg     5.4 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     4.2 %
Vitamin, E     0.1 mg     0.8 %
Panto, Acid     0.2 mg     3.2 %
Choline     4.7 mg     0.9 %
Thiamin     0.2 mg     13 %

Minerals

Calcium     32 mcg     3.2 %
Phosphorus     49 mg     7 %
Magnesium     11 mg     2.7 %
Copper     0.1 mcg     7.7 %
Fluoride     0.3 mcg     6.6 %
Zinc     0.2 mg     2.1 %
Cholesterol     5.8 mg     0.1 %
Sodium     290 mg     19 %
Selenium     9.3 mcg     17 %
Manganese     0.2 mg     2.7 %
Potassium     140 mg     2.9 %
Iron     1 mg     12 %