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Mexican Apple Pie

Name: Mexican Apple Pie
Yield: 6 servings
Ingredients: Line plate with pie crust; cover with quartered tart apples; fill with sugar; put bits of butter over; put sweet cream over top of sugar; grated nutmeg last

From The Cook County cook book, 1912

Serves 6

Recipe by Mrs. F. L. Myers, Flossmore, 111.

Presented as published in 1912. 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

37Calories

0 gProtein

7 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories37 kcal

Protein0.2 g

Carbohydrates6.9 g

Fiber0.6 g

Sugars3.8 g

Total Fat1.1 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium17 mg

Potassium37 mg

Calcium2.3 mg

Iron0.1 mg

Magnesium1.8 mg

Phosphorus6 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C1.5 mg

Vitamin A0.7 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate1 mcg

Choline1.3 mg

Caffeine0 mg

Water33 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 353. The excerpt below is the record exactly as published.

MEXICAN APPLE PIE.— Line plate with pie crust, cover with quartered tart apples, hollow side up, fill with sugar and put bits of butter over, put sweet cream over top of sugar; grated nut- meg las

Cook this with the app: pantry check, scaling, and the assistant.