Sharon's Recipes

Vermont Apple Pie

Crust:

6 T. Chilled Butter
4 T. Chilled Crisco
2.25 cups of all purpose flour
.5 tsp salt
4 – 6 T ice water

Put flour and salt in Cuisinart. Blend. Add crisco and butter in chunks. Blend til crumbs form. Slowly add water through the top. You may only need 4 T depending on the weather. Blend just until the crust comes together. Remove from the bowl and finish forming with your hands.

Flatten into 2 equal circles. Wrap in plastic wrap and refrigerate overnight.

Filling:

3 lbs of apples (used Granny Smiths and Pink Lady Apples this time. No rules on this one but I like apples that hold their shape.)
1.5 T fresh lemon juice

2 T flour
.5 cup dark brown sugar
1.5 T fresh lemon juice
.5 tsp cinnamon
.5 tsp allspice
.25 tsp ginger
.25 tsp nutmeg
.25 tsp cloves
4 tsp butter, unsalted

Peel and core apples. Slice thinly and place in a large bowl. Toss with the lemon juice.

In a small bowl mix the rest of the ingredients, except the butter. Toss with the apples.

Roll out the bottom crust to fit a 9 inch pie plate. Mix 1.5 T each flour and sugar and spread evenly on the crust.
Fill with the apples. Dot with the butter.

Roll out the top crust and place on top. Crimp the edges. Make a few cuts in the top to let the steam out and to see when the juice is flowing.

Set the oven to 375. Place a sheet pan on the rack. When the oven has reached its temp place the pie on the sheet pan. Bake for 20 minutes at 375 then turn the temp. down to 350. Bake until the juices are running and the crust is golden. Usually 40 or 50 minutes more depending on you oven. If the crust starts to burn cover with a piece of tin foil.

Let cool a bit before cutting.

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