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Vermont Apple Pie

Vermont Apple Pie

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PameDaily

Always start with fresh and crisp Vermont apples!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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

Directions

  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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Reviews

Jillian
102
11/12/2010

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!

AMIRIS12000
43
10/12/2004

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.

Lori from CT
39
9/23/2005

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.