Apple Pie, Vermont Style
The best pies I have ever tasted are the apple pies in Vermont. With this recipe I try to recreate that same divine taste here in Dominican Republic.
Total Steps
9
Ingredients
17
Tools Needed
13
Ingredients
- 6 apples apples (mixed varieties for best flavor: Jonagold, Gala, Granny Smith, Cortland or Fuji), peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tablespoons white flour
- 3 tablespoons cold butter, cut into pieces (for apple filling)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon lemon zest
- 2 cups white flour (for dough)
- 1 teaspoon salt (for dough)
- 1/2 cup powdered sugar (for dough)
- 2 tablespoons granulated sugar (for dough, alternative to powdered sugar)(optional)
- 1/2 cup shortening (Crisco, for dough)
- 6 tablespoons cold butter (for dough)
- 6 tablespoons cold water (for dough)
- whipped cream(optional)
- vanilla ice cream(optional)
Instructions
Step 1
Preheat oven to 375°F (190°C). Prepare a 9-inch pie pan.
Step 2
For the dough: In a large mixing bowl, combine 2 cups white flour, 1 teaspoon salt, 1/2 cup powdered sugar (or 2 tablespoons granulated sugar), 6 tablespoons cold butter cut into pieces, and 1/2 cup shortening. Mix on low speed (or by hand/pastry blender) until the mixture resembles coarse meal. Gradually add 6 tablespoons cold water, mixing until the dough just comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
Step 3
In a separate small bowl, combine 1/2 cup brown sugar, 1/2 cup granulated sugar, 2 tablespoons white flour, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1 tablespoon lemon zest. Mix well and divide this sugar-spice mixture into two equal parts, reserving one part.
Step 4
Peel, core, and thinly slice the 6 apples, aiming for even thickness. Place the sliced apples in a large bowl and sprinkle them with half of the prepared sugar-spice mixture. Let stand.
Step 5
Retrieve the chilled dough. Divide the dough into two pieces, with one piece slightly larger than the other.
Step 6
Reserve the smaller dough piece for the top crust. On a lightly floured surface, roll out the larger dough piece into a 12-inch diameter circle. Carefully transfer the rolled dough to the prepared 9-inch pie pan, trimming any excess dough with a sharp knife and leaving a 1/2 inch overhang around the edge.
Step 7
Sprinkle the remaining sugar-spice mixture (from the reserved half in step 3) onto the bottom of the dough-lined pie pan, saving a small amount to sprinkle over the filling. Arrange the sliced apples over the sugar-coated bottom. Sprinkle with the last reserved bit of sugar mixture and dot with 3 tablespoons of cold butter (or margarine).
Step 8
Roll out the smaller dough piece and carefully place it over the apple filling to create the top crust. Seal the edges of the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape during baking.
Step 9
Bake the pie for 50-60 minutes, or until the crust is golden brown and the juices begin to bubble through the slits. Let the pie cool for at least 30 minutes before serving. Serve warm or cold, optionally with whipped cream or vanilla ice cream.