Americandessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Pie
From Fruit recipes, 1907
Serves 8
Pastry lining should be baked till light brown before adding apples.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
26Calories
0 gProtein
4 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories26 kcal
Protein0.2 g
Carbohydrates4.2 g
Fiber0.3 g
Sugars2.3 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium16 mg
Potassium22 mg
Calcium3.6 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus4.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.9 mcg
Choline0.9 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 16. The excerpt below is the record exactly as published.
APPLE PIE Peel and slice tart apples and place in stewpan with barely enough water to keep from burning. Stew till but half tender (and unbroken); fill a pastry-lined dish or pan, THE APPLE 31 which has sugar and butter sprinkled and dotted over the bottom, with layers of the apple, alternating with the sugar and butter till dish is full. On top sprinkle flour and nutmeg or cinnamon or grated lemon peel and pour over the whole three-fourths cup of the apple-syrup or water
Cook this with the app: pantry check, scaling, and the assistant.