Vermont Apple Pie

Vermont Apple Pie

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"Always start with fresh and crisp Vermont apples!"


1 h 20 m {{adjustedServings}} servings 532 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 82.8g
  • 27%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 58 Ratings


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 almond...

I made this with a frozen pie crust..Mrs. Smith's deep dish frozen pie crust..They come as 2 frozen take one out of the pie pan and let it thaw for about 20 minutes, then use it as ...

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 p...