Apple Pie with Strudel Topping
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
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
8010Calories
80 gProtein
1718 gCarbs
183 gFat
Full nutrition (33 nutrients)
Calories8010 kcal
Protein80 g
Carbohydrates1718 g
Fiber18 g
Sugars1139 g
Total Fat183 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol189 mg
Sodium300 mg
Potassium3277 mg
Calcium897 mg
Iron46 mg
Magnesium315 mg
Phosphorus943 mg
Zinc6 mg
Copper1.9 mg
Manganese6.3 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A27 mcg
Vitamin E0.7 mg
Vitamin K8.1 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)6.7 mg
Riboflavin (B2)3.4 mg
Niacin (B3)49 mg
Folate1112 mcg
Choline65 mg
Caffeine0 mg
Water1262 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 WITH STRUDEL TOPPING Recipe for l]-crust pie, using 14 C. Flour and * C. Shortening. 6 C. pared and ; C. Sugar Sliced Apples tsp. Cinnamon OTRUDEL TOPPING: 374 C. Brown Sugar 4 C. Flour 6 Tb. Butter (Cloverbloom) Fit lower crust into 9" pie pan and crimp edges. Combine sugar, salt and cinnamon and mix with the apples. Fill pie pan. For topping cut butter into sugar and flour and sprinkle over apples. Bake in 425° oven for 30 minutes or until apples are tender and topping is browned. - Asnath 5B. Frenzel - APPLE PITA Mix together as for pie crust: 3 C. Flour 1 Tb. Sugar 1 tsp. Salt % Lb. Butter or Oleo Mix together 2 egg yolks and 5 Tb. milk. Mix liquid into flour mixture and form dough. Chill for 1 hour, APPLE FILLING: 3 Lb. Apples, 1 C. Sugar
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