No. 15 of the Acts of 1999, effective May 10, 1999, designated the apple pie as the official State Pie. When serving apple pie in Vermont, a "good faith" effort shall be made to meet one or more of the following conditions: (a) with a glass of cold milk, (b) with a slice of cheddar cheese weighing a minimum of 1/2 ounce, (c) with a large scoop of vanilla ice cream. ~ from Office of the Secretary of State, Vermont Legislative Directory
Cook Time: 50 minutes
Ingredients:
- Crust:
- 2 cups sifted all purpose flour
- 1 tsp. salt
- 2/3 cup + 2 tbsp. vegetable shortening
- 1/4 cup ice water
- corn starch
- Filling:
- 6 medium apples, peeled and sliced
- 1 cup sugar
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. lemon juice
- 2 tbsp. butter, melted for brushing
Preparation:
- Combine flour and salt in bowl.
- Cut in shortening.
- Add water a little at a time and mix until all flour is moistened.
- Make a ball with the dough and place on a floured board.
- Divide in half.
- Roll out to an approximately 12" circle and place into a well-greased 9" pie plate, leaving an overhang.
- Dust with cornstarch.
- Mix apples with lemon juice, sugar and spices.
- Place apple mixture in pastry-lined pan.
- Roll out remaining half of dough and place over top of apple mixture.
- Fold edge on top pastry under edge of lower pastry and trim.
- Seal with fingertips.
- Cut steam vents, brush with butter.
- Bake at 400 degrees F for about 50 minutes, until top is nicely browned.
Don't forget the glass of milk, cheddar cheese and vanilla ice cream! Makes 6-8 servings.
Visit Vermont Apples to learn all about apples and for an apple quiz.
