Vermont Apple Pie
- 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
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.
Recipe courtesy of The Apple Barn and Country Bake Shop