Vermont Apple Pie

This apple pie leans hard on Vermont’s signature ingredient: a final glug of pure maple syrup poured over the warm pie just out of the oven. The syrup soaks into the crumb topping and pools between the apple slices, giving the whole pie that distinct maple-and-apple combination that says New England fall. Add gingersnap crumbs and chopped walnuts and you’ve got a pie with character that goes well beyond the basic apple pie.

Gingersnap crumbs are the unexpected genius. Instead of plain breadcrumbs or graham crackers in the crumble layers, the spicy snap of gingersnaps adds a warm-spice depth that pairs beautifully with the apples and maple. The crumbs also absorb the apple juices during baking, creating a thicker, more textured filling than a typical apple pie.

The layered construction (apples, crumb mixture, more apples, more crumbs and walnuts) means every slice gets every flavor. There’s no top crust to fight through; this is an open-face streusel-topped pie that lets the apples show.

Pro Tips

• Use tart apples like Granny Smith, Cortland, or Northern Spy. Sweet apples make the maple syrup cloying; tart varieties balance it.
• Cover with foil for the final 25 minutes as the directions say. The walnuts and gingersnap topping will burn before the apples soften without it.
• Pour the maple syrup over the pie while it’s still hot from the oven. Cold pie sits with the syrup pooled on top instead of soaking in.
• Use real Grade A or Grade B maple syrup, not pancake syrup. Imitation syrup has none of the flavor that makes this recipe work.

Variations

• Add ½ cup dried cranberries for tart bursts of color and a more complex sweetness.
• Sub pecans for the walnuts for a slightly sweeter, more buttery nut flavor.
• Serve warm with a scoop of vanilla ice cream or sharp cheddar (the traditional New England pairing).