Vermont Apple Pie
Transport your taste buds to the charm of New England with this Vermont Apple Pie, a dessert that celebrates the rich flavors of autumn in every bite. Featuring a flaky, buttery homemade pie crust filled to the brim with tender slices of apples—such as Honeycrisp or Granny Smith—this classic pie gets an irresistible twist with the addition of real maple syrup, a nod to Vermont's iconic sweetener. Warm spices like cinnamon and nutmeg bring a cozy touch, while a sprinkling of turbinado sugar on the golden crust adds the perfect crunch. Whether served warm with a scoop of vanilla ice cream or on its own, this show-stopping dessert is as comforting as it is delicious, making it an ideal centerpiece for any holiday table or weekend gathering. Perfect your fall baking with this stunning and easy-to-make maple apple pie recipe!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter (cold, cubed)
- 6 tablespoons ice water
- 6 medium apples (such as Honeycrisp, Cortland, or Granny Smith)
- 1 tablespoon lemon juice
- 0.25 cup maple syrup
- 0.5 cup light brown sugar
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter (for filling, cut into small cubes)
- 1 large egg
- 1 tablespoon milk
- 2 tablespoons turbinado sugar (for sprinkling)
Instructions
In a large bowl, whisk together flour, sugar, and salt for the pie crust.
Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Do not overmix.
Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
Peel, core, and slice the apples into 1/4-inch thick slices and place in a large bowl.
Toss the apples with lemon juice, maple syrup, brown sugar, cinnamon, nutmeg, and cornstarch until evenly coated.
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Fit it into a 9-inch pie dish, leaving some overhang.
Add the prepared apple filling to the pie dish, ensuring the apples are evenly distributed.
Dot the filling with the 2 tablespoons of cubed butter.
Roll out the second disc of dough into another 12-inch circle and place it over the filling. Trim the edges, leaving a 1-inch overhang, and crimp to seal the top and bottom crusts together.
Cut a few slits in the top crust to allow steam to escape.
Whisk together the egg and milk to create an egg wash. Brush it over the top crust and sprinkle with turbinado sugar.
Place the pie on a baking sheet to catch any drippings and bake for 55-60 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool for at least 2 hours before serving to let the filling set.
Serve slices warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
4523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.5 g | 293% | |
| Saturated Fat | 139.3 g | 697% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 2559 mg | 111% | |
| Total Carbohydrate | 608.1 g | 221% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 306.8 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 311 mg | 24% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1915 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
