🥧 Sugar in Apple Pie Calculator
Calculate sugar content by pie type, slice size, and number of slices
| Component | Sugar (Whole Pie) | Sugar (1/8 Slice) | % of Total |
|---|---|---|---|
| Apple Filling (6 cups sliced) | 62g | 7.8g | 34% |
| Granulated Sugar (3/4 cup) | 150g | 18.8g | 65% |
| Double Crust (butter) | 6g | 0.8g | 3% |
| Cinnamon / Spices | 0g | 0g | 0% |
| Dessert | Sugar | Calories | Serving Size |
|---|---|---|---|
| Apple Pie (1/8 slice) | 23g | 296 | 125g (4.4 oz) |
| Chocolate Cake | 35g | 352 | 109g (3.8 oz) |
| Cheesecake | 22g | 321 | 113g (4 oz) |
| Pecan Pie | 32g | 503 | 122g (4.3 oz) |
| Pumpkin Pie | 21g | 316 | 133g (4.7 oz) |
| Brownie | 24g | 227 | 56g (2 oz) |
| Topping | Serving | Sugar Added | Calories Added |
|---|---|---|---|
| Vanilla Ice Cream | 1/2 cup (66g) | 14g | 137 |
| Whipped Cream | 2 tbsp (16g) | 1g | 52 |
| Caramel Drizzle | 2 tbsp (41g) | 22g | 103 |
| Cheddar Cheese | 1 oz (28g) | 0.4g | 113 |
| Crumb / Streusel Top | per slice | 5g | 65 |
Famous cake is a famous desert, that has crusty dough and juicy apple slices with a mix of sugar, cinnamon and nutmeg. Usually it has double crust so dough up and below the bowl. The upper layer can stay whole or pulled, so knitted from crossed strips.
Crisp golden crust, filled with sweet and buttery apple slices, works for autumn or fair gift.
How to Make a Great Apple Pie
For choosing right apples, care well. Granny Smith is bitter and crisp, and one considers it the best for cooking. Other types work equally, for instance Golden Delicious, Jonagold, Honeycrisp, Fuji, Braeburn or Pink Lady.
With sweeter apples, use fewer sugar. A mix of different apples also works well. Granny Smith with McIntosh form reliable base, while adding Fuji or similar sweet types gives right balance.
Not each apple type wroks for cake or for baking widely.
Some methods ask to pre-cook the filling for around fifty minutes in the oven. That brings out the rich apple flavors and texture. Others fully skip pre-cooking and simply arrange apple slices with cinnamon sugar between double crust.
Chopping apples with sugar and spices, and leaving the mix rest for ten to twenty minutes, helps likewise. The sugar pulls juice from the apples, so the cake does knot end too dry.
Flour plays a lead role in the stuffing. It thickens the apple filling during baking, absorbing the apple juices. Like this one avoids dry bottom crust.
Because apples have a lot of pectin and release little juice, a small amount of thickener is enough. Tapioka-flour works as thickener, and cornstarch can replace it.
Soaking apple slices in lemon juice after slicing stops them from browning. Every bit needs equal covering with the right materials. Topping the pie top with brown sugar and butter bits gives nice look.
The crust itself serves as base for the whole food. Fully buttery dough holds the bowl, and those warm spices really well go together.
Dry bottom part commonly happens. Rolling the dough too thin can cause that. The depth of the pie pan also matters.
Putting oven sheets on raw crust does not stop it absorbing liquid from the filling. The stuffing itself needs changing. Too much liquid in the apples after cooking can turn the cake messy.
apple pie exists for a long time. It comes from the Ottoman Empire, around the 1300s. Apples and apple pie did not really start in America. Swedes, Dutch and British settlers brought it over there.
Homemade apple pie tastes much better than something from a grocery store. Adding boiled apple cider to the bowl deepens the flavor and adds depth. Single serving versions cooked in little tins workfor only one or two meals.
