Desserts · Pies & tarts

Apple pie

Name: Apple pie
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Ingredients: 2 sheets pie crust, top and bottom; 7 apples apple, peeled, sliced; 2/3 cup granulated sugar; 1/4 cup packed brown sugar; 3 tbsp all-purpose flour; 2 1/2 tsp ground cinnamon; 1/2, juiced lemon; 2 tbsp butter, cubed; 1/2, beaten egg, for the wash

The dessert idioms are made of: cinnamon apples in a double crust, as American as itself. The most-searched pie on the internet nearly every autumn.

Time: 90 min (30 prep + 60 cook)
Servings: 8
Per serving: 495 kcal
Protein: 5 g

Both directions are legitimate — the score measures fullness per calorie, not virtue. Every version is the same dish, rebalanced.

Ingredients

2 sheets pie crust, top and bottom460 g
7 apples apple, peeled, sliced1000 g
2/3 cup granulated sugar120 g
1/4 cup packed brown sugar50 g
3 tbsp all-purpose flour25 g
2 1/2 tsp ground cinnamon5 g
1/2, juiced lemon15 g
2 tbsp butter, cubed30 g
1/2, beaten egg, for the wash25 g

Every ingredient links to its food page — same data, same score, same formula.

Steps

Toss the apples with both sugars, flour, cinnamon and lemon, and let them sit 20 minutes. Pour off a little of the juice they release — that's the puddle that makes bottom crusts soggy.
Line the dish with one crust, pile in the apples (they should mound; they collapse), dot with butter.
Lid with the second crust, crimp, cut vents, brush with egg.
Bake at 200°C for 20 minutes, then 175°C for 35–40 until the juices bubble *through the vents* — that bubble is the thickened-filling signal. Cool at least 2 hours; hot apple pie is soup.

Which apples hold up?

Firm and tart — the same rule as the crisp. A mix beats a single variety: half that stays in slices, half that collapses into sauce around them.

Why this score

engineered against fullness

Concentrated sugar, with little protein or fiber to slow it down; dense calories with little protein, volume or fiber to fill you up.

Three routes to fullness — one is enough

4% of kcal

45% water

10 g/Mcal

What pulls it down

48%

How scores work

Computed on the finished dish, not an average of the parts: 3957 kcal goes into the pot, 1730 g of ingredients comes out as ~1450 g of food → 273 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.

Per

Calories: 273
Protein: (4%); 3 g
Fat: (36%); 11 g
Carbohydrates: (60%); 41 g
of which sugar: 21 g
Fiber: 3 g
Sodium: 165 mg

Percentages are the share of calories from each macronutrient.

Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.

More desserts

Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.