How To make Vermont Apple Pie
6 ea Large tart apples,pared,core
1 ea Unbaked 9" pastry shell
1/3 c Sugar
3/4 c Ginger snap cookie crumbs
1 tb Flour
1/2 ts Cinnamon
1 ds Salt
1/4 c Butter
1/4 c Walnuts
1/3 c Maple flavored syrup
Spread 1/2 the apples in the pastry shell.Combine next 6 ingredients.Spread 1/2 the mixture over the apples.Spread in remaining apples atop first layer.Top with remaining remaining crumbs and walnuts.Bake in a moderate oven (375 degrees),about 50 minutes,covering with foil the last 25 minutes.Remove from oven.Pour syrup,evenly,over the pie. -----
How To make Vermont Apple Pie's Videos
Spiced Apple Pie Recipe
This richly spiced Apple Pie served with a brandy creme Anglaise from the fall chapter of MY BOOK is a delicious celebration of autumn. The crisp butter crust is spiced with cinnamon and spiked with apple brandy. And those leaves look so impressive but are beyond easy! I have ALL my favorite spices in this pie and while you can use any of your favorite baking apples I would suggest you use some soft ones to really get that lovely play of textures with the pie and pourable custard. Thanks SO much to everyone who's already preordered a copy, and if you haven't ordered one yet you can use the links below!
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Campfire Cook-off: Apple Tarts
By Sally Cook
Introducing Vermont Mystic Pie-We Love Pie
Introducing the best, all natural, ready to bake, frozen apple pie on the planet-with a little help from Ben & Jerry, the ice cream guys.
Grandma's Cookbook - Crazy Crust Apple Pie
Recipe as written:
1 c. Pillsbury's Best All Purpose Flour
1 t. baking powder
1/2 t. salt
1 T. sugar
1 egg
2/3 c. shortening
3/4 c. water
1 (1 lb. 5-oz.) can apple pie filling
1 T. lemon juice
1/2 t. apple pie spice or cinnamon
in small mixer bowl, combine flour, baking powder, salt, sugar, egg, shortening and water. Blend well; beat 2 minutes at medium speed of mixer. Pour batter into 9 x 1 1/4 in. pie pan. Combine pie filling, lemon juice and spice; pour into center of batter. Do not stir. Bake at 425 deg. for 45 to 50 minutes.
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50 States/50 Dishes: Cheddar Cheese Apple Pie (Vermont)
My 2015 resolution to cook and try a dish from all 50 of the United States.
This is the most difficult recipe I've made thus far, despite being a dessert. I've never made an apple pie from scratch let alone a pie crust! The intended result is a sweet-tart medley apples for the filling and a cheddar cheese crust to get the two flavors.
The recipe utilized is here:
Apple pie filling recipe | #WeightWatchers
Description: Your new favorite and super easy to make delicious apple pie filling! use it with yogurt, overnight oats, tarts, pies, empanadas, add to ice cream, you name it, it will work!
Smart Point Value on Blue:0 SP per serving on blue. The only SP based ingredient we used was the corn starch that comes in at 1 SP for the whole recipe!
I will be making this on the Weight Watchers Blue Plan. You can use this recipe for the Weight Watchers Green Plan & Weight Watchers Purple plan but please be sure to calculate points using the recipe builder on WW online or in the WW app.
Ingredients:
✅ 4 Apples ( I used Gala but you can use your preferred apple)
✅ 1 OZ of Parkay liquid butter ( you may use full fat butter just add points)
✅ 1.5 OZ of water
✅ 1.5 Tsp of cinnamon
✅ 1/3 Cups of monkfruit granular white 1:1 sugar replacement
✅ 1 heaping tbsp of cornstarch ( mix with a splash of tap water see below)
✅ 1/8th tsp nutmeg
Instructions:
1️⃣ Peel, core and slice apples
2️⃣ add butter and spices to pot over burner set to medium (5 or 6 on dial)
3️⃣ mix spice/butter into past then add apples, monkfruit and 1.5 oz water
4️⃣ stir until apples are evenly coated
5️⃣ place lid on pot and cook for 5-8 minutes stirring every minute or so
6️⃣ cook until apples are soft but still have slight crisp (not super mushy)
7️⃣ in a small bowl whisk cornstarch and splash of tap water together
8️⃣ pour cornstarch mixture into apples while stirring, stir until mix thickens
9️⃣ let apples cool to room temperature then use or freeze in ziplock bag
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