For those of you new to my blog, periodically I have posted various apple pie recipes (well 3 to be exact). This post brings me to the 4th. I am sort of on a quest to find the absolutely perfect apple pie recipe - if there really is such a thing. For the most part, it has just been fun to try out various twists on one of America's favorite pies.
I especially liked the maple syrup in this recipe. I don't often cook with maple syrup because in northern Idaho it is expensive; however, this was the perfect recipe to indulge in such a sweet treat.
Vermont Apple Pie
Your favorite pastry recipe for a two crust pie
9 cups peeled, sliced, tart apples
1 tablespoon fresh lemon juice
3/4 cup pure maple syrup
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
Preheat oven to 450 deg. Combine apples and lemon juice in a large bowl. Stir in the syrup. Add the brown sugar, flour, and cinnamon, tossing to coat. Place pastry into a 10 inch pie plate, leaving a 1-inch overhang. Spoon apple mixture into pastry shell. Place remaining pastry on top of filling. Trim and flute edge of pastry. Cut vents in the top crust.
Bake the pie for 10 minutes. Reduce oven temperature to 375 deg. Bake for 50 to 60 minutes more or until apples are tender and filling is bubbly. (If pastry browns too quickly, cover top loosely with foil.) Cool pie completely on wire rack or serve warm.
(Yes, those are candles in the pie -- it was a birthday pie)
1 comment:
Monica, my family is from Vermont, so I wanted to tell you that my grandmother's tart apple of choice was always a Mac or Macintosh apple. I do not see those so much out here in Idaho, but they were very plenteous in Vermont and New England in my growing up years. My grandmother and mother said that the Mac apples always had the right tartness to mix with the maple syrup. Just a hint! Amie, aka Queen Lucy
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