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The best pies I have ever tasted are the apple pies in Vermont. With this recipe, I am trying to recreate that same divine taste here in the Dominican Republic. The addition of nutmeg and lemon zest gives it an extra yummy touch! Enjoy!
Mari's Vermont Style Apple Pie Recipe
Apple Pie Filling
6 apples (mixed varieties for best flavor): Jonagold, Gala, Granny Smith, Cortland, or Fuji, peeled, remove the center, and slice thinly.
1/4 cup granulated sugar (50 g) *see notes
1/4 cup brown sugar (55 g) *see notes
2 tablespoons white flour (16 g)
3 tablespoons cold butter cut into pieces (42 g)
½ teaspoon cinnamon (5 g)
½ teaspoon nutmeg (4 g)
1 tablespoon lemon zest
1 Flaky Pie Pastry Dough (recipe below)
Flaky Pie Pastry Dough:
3 tablespoons cold butter cut into pieces (42 g)
½ teaspoon cinnamon (5 g)
½ teaspoon nutmeg (4 g)
1 tablespoon lemon zest
1 Flaky Pie Pastry Dough (recipe below)
Flaky Pie Pastry Dough:
Ingredients:
2½ cups white flour (320 g)
½ teaspoon salt
½ cup powdered sugar (powdered -64 g) or 2 tablespoons granulated sugar (25 g)
½ cup shortening (Crisco) (100 g)
6 tablespoons butter 1 teaspoon (85 g)
3-6 tablespoons cold water (add slowly you may not need all the water 60-90 ml)
½ teaspoon salt
½ cup powdered sugar (powdered -64 g) or 2 tablespoons granulated sugar (25 g)
½ cup shortening (Crisco) (100 g)
6 tablespoons butter 1 teaspoon (85 g)
3-6 tablespoons cold water (add slowly you may not need all the water 60-90 ml)
Instructions:
1. Preheat oven to 375 F (190 C). You will need a 9-inch disposable aluminum or Pyrex glass pan.
2. For the Dough: Combine flour, salt, and sugar butter pieces and shortening, mix on low (stir) until the butter lumps resemble coarse meal, with pea size pieces of butter. Wrap in saran wrap and chill for at least 30 minutes.
3. Mix brown sugar with the white, 2 tablespoons flour, cinnamon, nutmeg, and lemon zest. Divide into 2 parts, reserving 1 part.
4. Peel, core, and slice the apples. Try to keep the size of the slices even. Sprinkle the apples with half of the sugar mixture. Let stand.
5. With Dough: Divide the dough into two pieces one slightly bigger than the other. Save the smaller piece for the top of the pie. Roll out the larger disks on a lightly floured surface until you have a circle that's about 12 inches in diameter. Put the circle in the pie plate, trimming any extra dough from the edges with a sharp knife leaving a 1/2-inch extension.
6. Sprinkle the remaining sugar on the bottom of the pie dough-covered plate and reserve a little to sprinkle on top of the filling. Place the apples, sprinkle some sugar, and dot with 3 tablespoons of butter or margarine.
7. Cover with the top crust and seal the edges and cut slits in the top for steam to escape.
8. Bake for 50 - 60 minutes or until the crust is brown and juice begins to bubble through slits in the crust. Cool for 30 minutes. Ideal to serve warm but it is delicious cold too! You can serve it with whipped cream or vanilla ice cream. Enjoy!
Notes:
a) To protect your oven and prevent it from getting dirty: I advise you to place a tray or aluminum foil underneath the pie when baking to catch any apple juice drips.
b) About sugar: I have noticed that half a cup of each sugar (white and brown) is too sweet for my taste now. Using 1/4 cup of each is better and enough. You can also use only white sugar for a lighter color of the apple filling.
c) Check out step-by-step photos of this pie post of this same recipe in Spanish HERE.
d) I recommend you read my tutorial post on Easy Pie Crust.
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If you found this Apple Pie recipe delightful, you'll love Mari's collection of delectable pie recipes:
"But Ruth said:
“Entreat me not to leave you,
Or to turn back from following after you;
For wherever you go, I will go;
And wherever you lodge, I will lodge;
Your people shall be my people,
And your God, my God. Where you die, I will die,
And there will I be buried.
The Lord do so to me, and more also,
If anything but death parts you and me.” - Ruth 1:16-17
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