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Vermont Maple Apple Pie |
| How local is this dish? |
Local with Marco Polo exceptions |
| Which season is this recipe best for considering availability of ingredients? |
Fall |
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| Category |
Desserts |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
Low sugar, a whole wheat pastry crust, delectable Vermont flavor. Best served with a slice of local cheddar cheese.
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Ingredients : |
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Whole Wheat Crust:
2 c whole wheat pastry flour
½ tsp salt
3/4 c butter or shortening (or ½ of each)
4-6 T cold water
Maple Apple Filling:
6 c peeled, sliced apples (Northern Spy, and Cortland apples are best)
2-5 T Vermont maple syrup (riper apples are sweeter and will require less syrup)
3 T flour
1 tsp cinnamon
1/4 tsp salt
1/4 c apple cider
1 T butter |
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| How to Prepare : |
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For the pie crust:
Mix flour and salt together. Mix in butter or shortening with fingers or pastry cutter (mix should be crumbly). Add cold water. Form pastry dough into a ball and refrigerate for 30 minutes. On a floured surface, divide and roll pastry out into 2 shells. Place bottom shell in 9-inch pie plate.
For the pie filling:
Mix together apples, flour, cinnamon, and salt and fill bottom shell. Drizzle syrup over the top, add cider, dot with butter, and cover with second pastry shell. Cut several slashes in top crust. Bake in preheated oven at 425º F for 10 minutes. Reduce heat to 375º and bake about 35 minutes. |
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LOGIN HERE |
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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