Americandessert
Deep-Dish Apple Pie
From Use and preparation of food, 1919
Presented as published in 1919. 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
108Calories
1 gProtein
30 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories108 kcal
Protein0.8 g
Carbohydrates30 g
Fiber2.6 g
Sugars21 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1 mg
Potassium265 mg
Calcium15 mg
Iron0.2 mg
Magnesium13 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A3.6 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate20 mcg
Choline11 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 58. The excerpt below is the record exactly as published.
DEEP-DISH APPLE PIE. Line a deep pie plate with crust, building it well up around the edges. Bake crust separately, or before tilhng ; brush with slightly beaten white of egg, then fill with apples that have been stewed with sugar, and a little seasoning. Lemon juice and grated rind, or cinnamon or nutmeg make good additions.
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