Vermont Apple Pie

Total Time:
1 hr 25 min
Prep:
30 min
Cook:
55 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 3 pounds peeled, cored, sliced tart apples
  • 3/4 cup granulated sugar
  • 3 tablespoons cinnamon
  • 4 tablespoons all-purpose flour
  • Pinch nutmeg
  • 2 (9-inch) piecrusts
  • 2 tablespoons butter
  • 1 egg
  • 1 tablespoon water
Directions
  • Preheat the oven to 350 degrees F.

  • Mix sliced apples with sugar, cinnamon, flour, and nutmeg. Place 1 of the piecrusts into a 9-inch pie plate. Place the apple mixture into the piecrust and cover with a crust top. Add butter into apples, if desired. Combine the egg and water and beat to make an egg glaze. Brush the top crust with the egg glaze for a nice glossy appearance. Bake in the oven for 50 to 55 minutes. Make sure to place pie on a tray to prevent juices from spilling into the oven.

  • Test pie with a sharp knife to feel if apples are tender enough for your taste. If necessary cook pie for 5 minutes more and test again. Repeat process if desired.

  • Cool and serve with ice cream or any of your favorite toppings.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    This recipe is featured in:

    Thanksgiving: On the Road