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Vermont Apple Pie: A New England Delight

Vermont, a picturesque state in New England, is well-known for its lush landscapes, quaint towns, and delicious apples. Combining the bounty of Vermont’s apple orchards with the classic American dessert, apple pie, creates a delightful and heartwarming treat that perfectly captures the essence of this beautiful region. This article will explore a Vermont-inspired apple pie recipe featuring the state’s famous apples and a touch of Vermont maple syrup.

Vermont Apple Pie Recipe


For the pie crust:

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

For the filling:

  • 6-8 medium-sized Vermont apples (a mix of tart and sweet varieties, such as McIntosh, Cortland, or Granny Smith)
  • 1/2 cup granulated sugar
  • 1/4 cup pure Vermont maple syrup
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter, cut into small pieces


  1. Prepare the pie crust: In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cold butter pieces and cut them into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add ice water and a tablespoon, and mix until the dough comes together. Divide the dough in half, shape each half into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.
  2. Preheat the oven to 425°F (220°C).
  3. Prepare the filling: Peel, core, and thinly slice the apples. In a large mixing bowl, combine the apple slices with sugar, maple syrup, flour, cinnamon, nutmeg, salt, and lemon juice. Toss until the apples are evenly coated.
  4. Assemble the pie: Roll out one of the chilled dough disks on a lightly floured surface to fit a 9-inch pie dish. Gently press the dough into the bottom and sides of the dish. Fill the pie crust with the apple mixture, and dot the top with small pieces of butter.
  5. Roll out the remaining dough disk and place it over the apple filling, trimming any excess dough and crimping the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape during baking.
  6. Bake the pie at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue to bake for an additional 45-55 minutes, or until the crust is golden brown and the filling is bubbling. Cover the pie with aluminum foil if the crust starts to brown too quickly to prevent overbrowning.
  7. Allow the pie to cool for at least 2 hours before serving. This allows the filling to set and makes it easier to slice.

Vermont apple pie, with its blend of tart and sweet apples and a touch of maple syrup, is a scrumptious tribute to the flavors of New England. Serve this delightful dessert with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special treat that’s sure to please family and friends.