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The filling of the pie matters, so dietitians like that both pumpkin and apple are fruit-based pies — delivering some of the fiber and nutrients from the fruit — rather than pies filled with ...
An apple pie is a pie in which the principal filling is apples. Apple pie is often served with whipped cream , ice cream ("apple pie à la mode "), custard or cheddar cheese . [ 3 ] It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips).
One slice of pumpkin pie will likely be 374 calories, 7 grams of protein, 14.7 grams of fat, 2.5 grams of fiber, and 54.5 grams of carbohydrates. Apple pie. The big perk of apple pie is the actual ...
In fact, one study found that whole apple or apple juice consumption over four to 12 weeks led overweight participants to lose weight. But, more research is warranted on this. But, more research ...
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts (), fruit preserves (), brown sugar (), sweetened vegetables (rhubarb pie), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie).
A raw apple is 86% water and 14% carbohydrates, with negligible content of fat and protein (table). A reference serving of a raw apple with skin weighing 100 g (3.5 oz) provides 52 calories and a moderate content of dietary fiber (table). Otherwise, there is low content of micronutrients, with the Daily Values of all falling below 10% (table).
A crustless pie, using a sugar substitute like Truvia and slashing the peach filling in half reduces the carb and sugar count, Dr. Mohr says. Get the easy peach galette recipe 13.
A 100 gram reference serving of commercially prepared blueberry pie supplies 55 calories, and is 10% fat, 35% carbohydrates, 2% protein, and 52% water (table). It contains 10% of the Daily Value in vitamin K , but otherwise contains no micronutrients in significant content.