Vermont Apple Pie Recipe - Allrecipes.com
Vermont Apple Pie Recipe
  • READY IN ABOUT hrs

Vermont Apple Pie

Recipe by  

"Always start with fresh and crisp Vermont apples!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch deep-dish pie Change Servings
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  • PREP

    25 mins
  • COOK

    55 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large mixing bowl combine white sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Add sliced almonds if desired. Mix thoroughly, then add apples. Toss until apples are well coated.
  3. Turn apples into deep dish pie shell, sprinkle with almond extract if desired, and dot with butter or margarine. Cover with top crust, seal, and cut slits or decorative vents in pastry.
  4. Place pie on baking sheet and bake in preheated oven for 55 minutes, or until filling bubbles and apples are tender. May need to cover edges of crust during last 20 minutes to prevent burning.
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Reviews More Reviews

Most Helpful Positive Review
Nov 12, 2010

Awesome pie! I love apple pies and this was no exception. I used 8 granny smith apples sliced thin, tossed in the sugar, cinnamon, nutmeg, salt, a few splahes of lemon juice, left out the almonds and almond extract and opted for a couple tsp. of vanilla instead. I also left out the butter and tossed in 1/4 cup of cornstarch vs. flour to thicken up the juices. I used "Baker's Secret Pie Crust" from this site which is phenomenal! I baked this the night before (1 hour and 15 min.) to let the pie set before cutting into it - I must admit temptation almost got the better of me but I didn't want to ruin it. When we did finally cut it open boy was it incredible - the apple slices were piled nice and high, it thicken up beautifully and it went perfect with vanilla ice cream and a dollup of whipped cream - hey you have to indulge once in a while!

 
Most Helpful Critical Review
Feb 01, 2005

As the recipe calls for, I would rate no more then a ***. After letting the pie stand for about 3 hours, I sliced it, and had nothing but a soupy soupy soupy mess with not enough flavor for my taste. I managed to salvage the pie by carefully lifting the top crust and adding about 1/3 cup of flour to the mixture, and then returning it to the oven to bake for another 25 minutes. I also added more cinnamon and nutmeg. This enhanced the overall taste and added more much needed flavor. After letting this cool, the second time it turned out great. I will make this recipe again, but next time I will definately add atleast 1/4 cup more flour and probably double the seasoning, just out of personal preference.

 
Oct 12, 2004

I made this with a frozen pie crust..Mrs. Smith's deep dish frozen pie crust..They come as 2 frozen shells...you take one out of the pie pan and let it thaw for about 20 minutes, then use it as your top crust. Then I cooked the pie in the other frozen shell and pie pan. The crust is unbelievable! Now, lets talk about this recipe. I was interested in this particular recipe becasue it specifically called for macintosh apples and thats what I had on hand. Ive never made a pie with macs before. I usually use granny smith. Anywho, Let me give you some advice. Cook this pie the day before your going to slice into it. I cooked it and sliced into it about 4 hours after I took it out of the oven and I was left with a soupy mess on my hands. I blamed the macintosh apples thinking there was too much moisture in the apples. I was very upset. BUT......THE NEXT DAY!.......I went to go look at my soupy mess and it was completey "SET".....Now, Im not a big apple pie maker, but I thought beginners should know to let the pie completely cool and set before digging into it. Thats why Im giving it 5 stars. It was delish! Sweeter than the granny smith I usually use. Great with icecream! I also didnt use the extract...I dont think I'd like it in an apple pie.

 
Sep 23, 2005

I learned from experience and from old timers that you don't use soft/sweet apples for pies. They make the pie very runny. Use firm/tart apples such as granny smiths and you won't have a runny pie.Slice it somewhat thin so it will cook thoroughly. Sometimes, I will add one semi-firm such as red delicious, ida red or any other semi-firm apple. Using granny smiths,you will find that is the reason for this amount of sugar in the recipe. Ever since I found this out, it has made me bake apple pies a whole lot more often.

 
Oct 20, 2006

This pie was delicious. I added 1/2 cup more flour to the apple mixture so that they wouldn't be too soggy. This was a success that I will definitely make again.

 
Feb 15, 2006

Very good recipe. I especially liked the macintosh apples because they are not too tart like granny smith apples. I also added 1/2 cup of butter to the apple mixture. I do agree with other reviewers where as the pie is somewhat runny initially. However, once it sits for a while, it is fine.

 
Aug 31, 2005

Very very runny. Also it was a tad too sweet for my tastes. I like the filling to be sweet, but slightly tart, and this filling was just plain sweet. So next time, I'd add more flour, minus some of the brown sugar and add a couple teaspoons of lemon juice.

 
Nov 24, 2006

I thought this was one of the best apple pies ever. I didn't change a thing. Thanks so much.

 

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Nutrition

  • Calories
  • 532 kcal
  • 27%
  • Carbohydrates
  • 82.8 g
  • 27%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 373 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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