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| Apple Pie |
Ingredients:
Part A
01. Plain Flour 175gm
02. Salt To test
03. Margarine 100gm
04. Sugar 25gm
05. Lemon & Grated Rind 1tbs
06. Egg Yolk milk to glaze To need
Part B
01. Apple Cooked 1kg
02. Sugar 75gm
03. Cinnamon 1tsp
Method:
Sift the flour and salt into a bowl. Put the margarine into small pieces and rub in until the mixture resembles fine breadcrumbs. Mix in the sugar lemon rind and one egg yolk to dough kneads lightly.
Roll out the pastry thinly on a lightly, floured work surface and using fluted cutters in proper size rounds and sate the pie try with this paste, and put cooked apple in it, and roll out the another pastry thinly on the apple. Sate it and now brush the pie with egg yolk. Put in the oven 40/45 minutes.
| Nutrition Facts of Apple Pie | ||
| Serving Size 250 g | ||
| Amount Per Serving | ||
Calories from Fat 281
Calories 662
|
||
| Total Fat 31.25g | 48% | |
| Saturated Fat 7.625g | 38% | |
| Polyunsaturated Fat 8.345g | ||
| Monounsaturated Fat 13.482g | ||
| Cholesterol 0mg | 0% | |
| Sodium 528mg | 22% | |
| Potassium 198mg | ||
| Total Carbohydrate 92.75g | 31% | |
| Dietary Fiber - | ||
| Sugars - | ||
| Protein 6g | ||
|
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Nutrition summary:
Calories
662
|
Fat
31.25g
|
Carbs
92.75g
|
Protein
6g
|
| There are 662 calories in 250 grams of Apple Pie. |
| Calorie breakdown: 42% fat, 56% carbs, 2% protein. |
About Apple Pie
Pie filling and baking of sweet (fruits , nuts , cheese) or savory (meat , fish , eggs , cheese) ingredients and fat, flour, spices and water into casings made ??of an ancient tradition. Pies and tarts basic concept has changed little over the ages. Cooking methods ( baked or fried in ancient hearths, portable colonial / pioneer Dutch ovens, modern ovens), pastry composition (flat bread, flour / fat / water crusts, puff-paste, milles feuilles), and cultural preferences (Pita, pizza, quiche, of the complex history of this particular genre prominently in the shepherd 's, lemon meringue, classic apple, chocolate pudding ), all the images.
The savory pies ( meat and cheese ) was a very simple and general . Flaky pastry fruit- filled turnovers 19 in the present century. Some of the - type of food is to be created for individual consumption. These portable pies. turnovers, pasties, pierogi, empanadas, calzones. Enjoyed by the working class and street vendors are selling. I variations (cobblers, slumps, grunts, etc. ) is endless!
It is a well-known and popular in 1362 by the millions, as of 1303 the food Oxford English Dictionary the word "pie" traces the first use.
That means that for many centuries, and which has certainly evolved a sound varies somewhat according to the country or even the region. The word is derived from the magpie, you may be shortened. Or is it that the magpie collects a variety of things, and it contains the elements of the first pies were an essential feature. Early pies were great , but one of the sheep meat pies and pork pies as small, small things you can do to apply. Early pies were the tops of pastry, but a modern pies may be some other topping or even topless. The basic idea is encased in a mixture of elements that are taken and then cooked in pastry, proto-pies, and pies in the world of classical cookery Early in the concrete.
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