Vermont Apple Pie

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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!

—Jillian

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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.

—HOLLY D

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53 Ratings

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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.

—AMIRIS12000

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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.

—Lori from CT

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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.

—MLEGER

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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.

—ggglitch

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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.

—MCOASTER

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Nov 24, 2006

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

—Jeanette Thomas

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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.

Nutritional Information

Vermont Apple Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 532
Calories from Fat: 197

% Daily Value *
Total Fat 21.9g 34 %
** Saturated Fat 5.1g 26 %
Cholesterol 11mg 4 %
Sodium 373mg 15 %
** Potassium 275mg 8 %
Total Carbohydrates 82.8g 27 %
Dietary Fiber 4.8g 19 %
Protein 4.3g 9 %
Sugars 55g
** Vitamin A 4 %
** Vitamin C 11 %
** Calcium 8 %
** Iron 14 %
** Thiamin 6 %
** Niacin 19 %
** Vitamin B6 7 %
** Magnesium 15 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.