Vermont Apple Pie + A GIVEAWAY!
THE FARMHOUSE
I’ve always been intimidated by pies. I’m not really sure why, but thankfully my mom’s an excellent pie baker so our holiday table has never been lacking. But this year, with the pandemic keeping loved ones at home, I’ve decided it’s time for me to learn to bake a good pie. I started with Farmhouse Pottery’s Vermont Apple Pie recipe. It’s spicy and sweet and tastes like Fall in a dish. The recipe is below along with a giveaway for Farmhouse Pottery’s classic baker’s pie dish (the beauty shown here), which is sure to be a showstopper on anyone’s holiday dessert table!
Our Farmhouse kitchen sources, jam pots, pie dish (gifted)
My mom is notorious for forgetting the sugar entirely from her pie filling so I’m used to a pretty tart pie. But this one is sweet and spicy and bursting with flavor. It’s basically Fall in a dish…and a beautiful dish at that.
We’re lucky enough to have a handful of apple trees around our yard so we gathered a few varieties, cut the bug holes out, and threw them in this pie. They tasted great but any apples you like will do!
Farmhouse Pottery’s Vermont Apple Pie
The original recipe is here. Thanks to Farmhouse Pottery for allowing me to share it here!
INGREDIENTS
For the crust
2 cups Flour
1/2 teaspoon Kosher Salt
1/2 teaspoon Granulated Sugar
1/2 cup Cold Salted Butter, cut into small pieces
1 cup Ice Water
For the filling
1 cup Sugar
2 tablespoons All-Purpose Flour
2 teaspoons Ground Cinnamon
1 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
8-10 medium, Honeycrisp Apples or Apples of your choice, sliced
4 tablespoons Salted Butter, cut into small pieces
1 tablespoon Fresh Squeezed Lemon Juice
Egg Wash
1 Egg
1 teaspoon Water
Whisk egg until blended. Add water and whisk.
DIRECTIONS
For the crust
Mix dry ingredients with butter in stand mixer until no large pieces of butter are visible.
Add ice water slowly until ball is formed.
Divide dough into two discs, wrap with plastic, and chill for at least two hours.
For the filling
Preheat oven to 450 degrees Fahrenheit.
Roll one half of the pie dough and fit into a 9-inch pie dish.
In a small bowl, combine the sugar, flour, cinnamon, and nutmeg.
Toss sugar mixture with sliced apples and pile into the prepared crust.
Dot the apples with small pieces of butter then drizzle with lemon juice.
Roll second half of dough to cover.
Moisten the edges of the crust with water, then crimp and roll to seal.
Cut openings to allow steam to escape; brush with egg wash and sprinkle with sugar.
Bake for 10 minutes at 450 degrees. Reduce heat to 350 degrees and bake for an additional 45 minutes.
Let stand for two hours on baking rack before serving.
Okay guys, my pie isn’t perfect, but…I MADE A PIE. And it was delicious! Seriously everyone raved about it, even the kids.
GIVEAWAY
Farmhouse Pottery is giving away a handmade Classic Baker’s Pie Dish to one of our readers (the pie dish I have!)! Hop over to Instagram to enter (it’ll go live by ~9am PST today). You must have a US address to enter. Giveaway closes on Sunday 11/8 at 5pm pst. Good luck!
Thanks to Farmhouse Pottery for letting me share this recipe!
psst: looking for another way to use up apples? Chloe at Boxwood Avenue just posted this Carmel apple coffee jam recipe. Yum!
