CULINARY ARTS: Vermont apple pie

Apple pie

Transform a plain apple pie into an autumn apple pie by adding leaves of colored piecrust dough on top.

BRIAN HUGHES | News Bulletin
Published: Wednesday, November 21, 2012 at 04:10 PM.

When I was in Vermont, I never had apple pie. But the name just sounds autumnal, doesn’t it?

You can cheat and buy a package of two 9-inch pre-made piecrusts. But given time, it’s a feeling of deep satisfaction to make your own.

CRUST
3 cups plain flour
1½ tsp salt
3 tbsp sugar
1 cup Crisco (from experience, I learned to not substitute a store brand for the real thing when dealing with shortening)
1/3 cup ice water

Toss the flour, salt and sugar to mix. Cut it together using a wire pastry blender or two knives until it “looks like coarse meal.” (I had no idea what that meant, but all the recipes say to do it. It means to make it chunky.)

Sprinkle with some water. Start gathering it together with a fork, then give up, stick your hands in, and work it into smooth dough. (Make sure you wash your hands first, though.)

Divide the dough into two balls, one slightly bigger than the other one. Roll it out between two sheets of floured wax paper.

FILLING
2½-3 pounds Granny Smith apples, peeled and sliced
½ to 2/3 cup brown sugar
1 tsp cinnamon
1/8 tsp salt
¼ cup flour
2 tbsp butter



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