Pie, apple
Common food
Photo: Wikipedia
A classic dessert featuring tender, cinnamon-spiced apple slices encased in a flaky, buttery pastry crust. The filling offers a sweet-tart, jammy texture that contrasts beautifully with the crisp or crumbly topping. Nutritionally, it's a calorie-dense treat, with a single 100g serving providing about 296 kcal, primarily from carbohydrates and fats.
💚 Why it's loved
People love it for the perfect harmony of warm, spiced fruit and rich pastry, evoking nostalgia and comfort. It's a versatile dessert that can be served warm with ice cream, cold, or as a portable snack.
⚠️ Watch-outs & how to enjoy it better
The high sugar and refined carbohydrate content can cause rapid blood-sugar spikes, making it unsuitable for those managing diabetes or insulin resistance. To counteract this, pair a smaller slice with a source of protein or healthy fat (like Greek yogurt or nuts) to slow sugar absorption. The pastry is also high in saturated fat; opting for a recipe with less butter or a whole-grain crust can improve its profile.
Key benefits
- Provides quick energy from carbohydrates
- Contains some dietary fiber from apples
- Offers small amounts of vitamins like vitamin C and potassium
- Can be a source of comfort and psychological well-being
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The tradition of putting apples in pastry dates back to medieval Europe, but the iconic double-crust apple pie is largely an American innovation, popularized in the 19th century as a symbol of national identity.
Full nutrition (scales with serving)
| Water | 43.7 g |
| Energy | 296 kcal |
| Protein | 2.7 g |
| Total lipid (fat) | 15.3 g |
| Carbohydrate, by difference | 37.5 g |
| Fiber, total dietary | 1.8 g |
| Total Sugars | 15.9 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 8.0 mg |
| Phosphorus, P | 36.0 mg |
| Potassium, K | 80.0 mg |
| Sodium, Na | 217 mg |
| Zinc, Zn | 0.22 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 2.9 ug |
| Vitamin C, total ascorbic acid | 0.50 mg |
| Thiamin | 0.13 mg |
| Riboflavin | 0.08 mg |
| Niacin | 1.4 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 29.0 ug |
| Folic acid | 20.0 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 42.0 ug |
| Choline, total | 7.1 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 40.0 ug |
| Retinol | 38.0 ug |
| Carotene, beta | 23.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 4.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 8.0 ug |
| Vitamin E (alpha-tocopherol) | 0.65 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 5.5 ug |
| Fatty acids, total saturated | 5.3 g |
| SFA 4:0 | 0.06 g |
| SFA 6:0 | 0.04 g |
| SFA 8:0 | 0.03 g |
| SFA 10:0 | 0.06 g |
| SFA 12:0 | 0.07 g |
| SFA 14:0 | 0.33 g |
| SFA 16:0 | 2.9 g |
| SFA 18:0 | 1.7 g |
| Fatty acids, total monounsaturated | 6.4 g |
| MUFA 16:1 | 0.20 g |
| MUFA 18:1 | 6.1 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.0 g |
| PUFA 18:2 | 1.9 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 7.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is apple pie healthy?
It's a dessert, not a health food. While it contains some fiber and vitamins from apples, it's high in calories, sugar, and saturated fat. Enjoy it occasionally as part of a balanced diet.
Why is my apple pie filling runny?
Runny filling is often due to undercooking or using apples with high water content. To fix this, use a mix of tart and firm baking apples (like Granny Smith and Honeycrisp), toss them with a thickener like cornstarch or flour, and ensure the pie is baked until the filling is bubbling vigorously in the center.
Can I freeze apple pie?
Yes. For best results, freeze the unbaked pie. Wrap it tightly and bake from frozen, adding 15-20 minutes to the baking time. A baked pie can also be frozen, but the crust may become slightly soggy upon reheating.