Vermont Apple Pie
A classic Vermont apple pie featuring tart apples, gingersnap crumbs, walnuts, and a sweet maple syrup glaze, perfect for cozy family gatherings or festive occasions.
Ingredients
Instructions
- Core and pare the apples, then slice them thin.
- Spread about half of the apple slices in the unbaked pastry shell.
- Combine sugar, gingersnap crumbs, flour, cinnamon, salt, chopped walnuts, melted butter, and maple syrup; mix well.
- Spread half of this mixture over the apple slices in the pastry shell.
- Add the remaining apple slices on top of the first layer.
- Spread the remaining crumb mixture evenly over the top of the apples.
- Bake in a moderate 350°F (175°C) oven for about 50 minutes.
- Heat the maple syrup to a boil.
- Pour the hot syrup over the baked pie.
- Bake an additional 15 minutes to set the syrup.
Tips & Substitutions
For a twist, consider using a mix of tart and sweet apples for added depth of flavor. If gingersnap crumbs are unavailable, crushed graham crackers or vanilla wafers can work as substitutes. Be sure to slice the apples thin to ensure even cooking and a tender texture. You can also add a pinch of nutmeg for an extra layer of warmth.
Serving Suggestions
Serve slices of the Vermont Apple Pie warm with a scoop of vanilla ice cream for a delightful contrast. It also pairs beautifully with Morning Brownies for a sweet treat platter. Consider a dollop of whipped cream or a sprinkle of cinnamon on top for added flair. A side of caramel sauce can enhance the dessert experience further.
Storage & Reheating
Store leftover pie in the refrigerator, covered to prevent drying out. It can last for about 3-4 days. To reheat, preheat your oven to 350°F (175°C) and warm the pie for about 15-20 minutes, or until heated through. This will help maintain its flaky crust and delicious filling.
Nutrition & Diet Analysis (per serving)
Each serving of Vermont Apple Pie contains roughly 319 calories, with 3g protein, 48g carbohydrates, and 14g fat. It is an excellent source of vitamin C (45% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 953mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of apples for this pie?
Absolutely! A mix of tart apples, like Granny Smith, and sweeter varieties, such as Honeycrisp or Fuji, can create a more complex flavor profile. Just ensure you have a good balance to maintain the pie's overall taste.
How can I prevent the bottom crust from getting soggy?
To prevent a soggy bottom crust, you can pre-bake the pastry shell for about 10 minutes before adding the apple filling. This will help set the crust and create a barrier against moisture from the apples.
Is it necessary to use walnuts in this recipe?
While walnuts add a lovely crunch and flavor, you can omit them if you prefer a nut-free pie. Alternatively, pecans or almonds can be used for a different nutty taste, or simply skip the nuts altogether for a classic apple pie experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).