Apple Pie
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
If apples aren't tart, add 1 Tb. lemon juice. Grated lemon peel may be added if desired.
Presented as published in 1957. 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
3036Calories
31 gProtein
378 gCarbs
183 gFat
Full nutrition (34 nutrients)
Calories3036 kcal
Protein31 g
Carbohydrates378 g
Fiber1.4 g
Sugars153 g
Total Fat183 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol64 mg
Sodium2950 mg
Potassium419 mg
Calcium139 mg
Iron23 mg
Magnesium81 mg
Phosphorus316 mg
Zinc2.1 mg
Copper0.4 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)20 mg
Folate458 mcg
Choline4.1 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 46. The excerpt below is the record exactly as published.
APPLE PIE 3/4 C. Shortening — 2 C. Sifted Flour # C. Boiling Water 1 tsp. Salt 1 tsp. Milk - Method; Beat milk, water and shortening with fork until creamy. Add flour and salt to mixture. Divide pastry. Roll out and put in pie pan. After putting in apple mixture, top with remaining pastry. FILLING: 5 to 7 Apples 1 tsp. Cinnamon 3/4 to 1 C. Sugar h tep. Nutmeg 2 Tb. Flour 1/8 tsp. Salt 2 Tb. Butter
Cook this with the app: pantry check, scaling, and the assistant.