- Recipes Home
- Interest Groups
Vermont Apple Pie Recipe
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Sharp shredded cheddar cheese||3 Ounce (Extra Sharp, 3/4 Cup)|
|Vegetable shortening||3 Tablespoon|
|Cold butter/Margarine||10 Tablespoon (1/2 Cup Plus 2 Tablespoon)|
|Ice water||6 Tablespoon|
|Cortland apples||3 1⁄4 Pound (6 Large Ones)|
|Fresh lemon juice||1 Tablespoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 4234 Calories from Fat 1757
% Daily Value*
Total Fat 200 g307%
Saturated Fat 104.4 g521.9%
Trans Fat 5.9 g
Cholesterol 398.5 mg
Sodium 2435.7 mg101.5%
Total Carbohydrates 581 g193.6%
Dietary Fiber 44.5 g178.1%
Sugars 287.7 g
Protein 59 g117.5%
Vitamin A 109.3% Vitamin C 124.6%
Calcium 79.7% Iron 91.4%
*Based on a 2000 Calorie diet
2. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 13-inch round. Gently roll dough round onto rolling pin and ease into 9 1/2-inch deep-dish pie plate, pressing dough against side of plate. Trim edge, leaving 1-inch overhang. Reserve trimmings for decorating pie, if you like. Cover and refrigerate until firm, at least 30 minutes.
3. Meanwhile, peel, core, and cut apples into 3/8-inch-thick slices. In large bowl, toss apple slices with lemon juice. In small bowl, mix sugar, cinnamon, and remaining 1/4 cup flour. Add sugar mixture to apples; toss well to coat. Spoon filling into chilled crust; dot with remaining 2 tablespoons of butter.
4. Preheat oven to 425°F. Roll remaining disk of dough into 11-inch round. Cut 3/4-inch circle out of center and cut 1-inch slits to allow steam to escape during baking. Center dough over filling. Fold overhang under; make decorative edge.
5. Place pie on foil-lined cookie sheet to catch any overflow during baking. Bake until apples are tender when pierced with knife and pie is bubbly, about 1 hour 15 minutes. If necessary, cover pie loosely with foil during last 10 minutes of baking to prevent overbrowning. Cool on wire rack 1 hour to serve warm, or cool completely to serve later.