Vermont Apple Pie
Vermont Apple Pie recipe
Yield
4 servingsPrep
40 minCook
50 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
apples
tart, pared, cored |
*
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| ⅓ | cup |
sugar
|
|
| ¾ | cup |
gingersnap crumbs
|
* |
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | dash |
salt
|
*
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
walnuts
|
|
| ⅓ | cup |
maple syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
apples
tart, pared, cored |
*
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 79 | ml |
sugar
|
|
| 177 | ml |
gingersnap crumbs
|
* |
| 15 | ml |
all-purpose flour
|
|
| 2.5 | ml |
cinnamon
|
|
| 1 | dash |
salt
|
*
|
| 59 | ml |
butter
|
|
| 59 | ml |
walnuts
|
|
| 79 | ml |
maple syrup
|
|
Directions
Spread ½ the apples in the pastry shell.
Combine next 6 ingredients.
Spread ½ the mixture over the apples.
Spread in remaining apples atop first layer.
Top with remaining remaining crumbs and walnuts.
Bake in a moderate oven (375 degrees), about 50 minutes, covering with foil the last 25 minutes.
Remove from oven.
Pour syrup, evenly, over the pie.
