Apple Pie, Vermont Style Recipe

Name: Apple Pie, Vermont Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 apples mixed varieties for best flavor: Jonagold, Gala, Granny Smith, Cortland; 1/2 cup granulated sugar 100 g; 1/2 cup brown sugar 110 g; 2 tablespoons white flour 16 g; 3 tablespoons butter cold, cut into pieces, 42 g; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1 tablespoon lemon zest; 1 pastry dough Flaky Pie, recipe below; 2 cups white flour 320 g; 1 teaspoon salt; 1/2 cup powdered sugar; 2 tablespoons granulated sugar; 1/2 cup shortening Crisco, 100 g; 6 tablespoons butter 1 teaspoon, 85 g; 6 tablespoons cold water add slowly so you do not pass water 60- 90 ml

Servings: persons

6 apples mixed varieties for best flavor: Jonagold, Gala, Granny Smith, Cortland
1/2 cup granulated sugar 100 g
1/2 cup brown sugar 110 g
2 tablespoons white flour 16 g
3 tablespoons butter cold, cut into pieces, 42 g
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon lemon zest
1 pastry dough Flaky Pie, recipe below
2 cups white flour 320 g
1 teaspoon salt
1/2 cup powdered sugar
2 tablespoons granulated sugar
1/2 cup shortening Crisco, 100 g
6 tablespoons butter 1 teaspoon, 85 g
6 tablespoons cold water add slowly so you do not pass water 60- 90 ml

1
Pre-heat oven to 375 F (190 C). You will need a 9-inch disposable aluminum or Pyrex glass pan .
2
For Dough: Combine flour, salt, sugar, butter pieces and shortening. Mix on low (stir) until the butter lumps resemble coarse meal. Wrap in saran wrap and chill for at least 30 minutes.
3
Mix brown sugar with the white, 2 tablespoons flour, cinnamon, nutmeg, and lemon zest. Divide into 2 parts, reserving 1 part.
4
Peel, core and slice the apples. Try to keep the size of the slices even. Sprinkle the apples with half of the sugar mixture. Let stand.
5
With Dough: Divide the dough into two pieces one a little bigger than the other.
6
Save the smallest piece to the top of the pie. Roll out the larger disks on a lightly floured surface until you have a circle that's about 12 inches in diameter. Put the circle in a pie plate, trimming any extra dough from the edges with a sharp knife leaving 1/2 inch extension.
7
Sprinkle remaining sugar on bottom of covered plate and reserved a little to sprinkle on top of filling. Place the apples, sprinkle some sugar and dot with 3 tablespoons butter or margarine.
8
Cover with top crust and seal the edges. Cut slits in the top for steam to escape.
9
Bake 50 - 60 minutes or until crust is brown and juice begins to bubble through slits in crust. Cool 30 minutes. Ideal to served warm but it is delicious cold too! You can serve with whip cream or vanilla ice cream. Enjoy!

841

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 apples mixed varieties for best flavor: Jonagold, Gala, Granny Smith, Cortland, 1/2 cup granulated sugar 100 g, 1/2 cup brown sugar 110 g, 2 tablespoons white flour 16 g, and more.

Yes, Apple Pie, Vermont Style falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple Pie, Vermont Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions