Dessert: United States – Vermont / New England – Vermont Apple Pie

Serving Size: 8

Approximate Time

Prep 50 min

Cook 55 min

Additional 2 hrs

Total 3 hrs 45 min

Ingredients

- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (226 g) unsalted butter, very cold, cut into 1/2-inch cubes (2 sticks)
- 3/4 cup (75 g) sharp cheddar cheese, finely shredded
- 6–8 tbsp (90–120 ml) ice water
- 6–7 medium apples (preferably a mix of McIntosh and Cortland), about 3 lb (1.35 kg), peeled, cored, and sliced 1/4-inch thick
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (80 ml) pure maple syrup
- 2 tbsp (16 g) cornstarch
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1/8 tsp (0.5 g) fine salt
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (14 g) unsalted butter, cut into small pats
- 1 large egg beaten with 1 tbsp (15 ml) water (for egg wash)
- 1–2 tbsp (15–30 g) coarse or sanding sugar for sprinkling (optional)
- Optional: 2 oz (56 g) thin slices of sharp cheddar to tuck between filling and top crust (for extra Vermont character)

Instructions

Short Description:
A classic double-crust apple pie made with New England apples and a touch of Vermont flair: maple syrup in the filling and sharp cheddar folded into the buttery crust for a sweet-savory finish.

Regional Notes:
This Vermont version highlights local apple varieties such as McIntosh and Cortland and uses pure maple syrup alongside sugar for sweetness. The crust includes sharp cheddar—an old New England tradition—adding a savory depth that sets it apart from a generic apple pie.

1. Make the crust: In a large bowl combine the flour, salt, and 1 tbsp (12 g) sugar. Add the cold cubed butter and use a pastry cutter or fingers to cut the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
2. Stir in the shredded cheddar so it is evenly distributed. Sprinkle 3 tbsp (45 ml) ice water over the mixture and gently toss with a fork; add additional ice water, 1 tbsp (15 ml) at a time, until dough just comes together when pressed (about 6–8 tbsp / 90–120 ml total).
3. Divide the dough into two discs, flatten slightly, wrap in plastic, and chill at least 1 hour (or up to 2 days in refrigerator) to firm up.
4. Prepare the filling: In a large bowl toss the sliced apples with 1/2 cup (100 g) sugar, 1/3 cup (80 ml) maple syrup, cornstarch, cinnamon, nutmeg, 1/8 tsp (0.5 g) salt, and the lemon juice. Let sit 10 minutes to macerate and thicken slightly.
5. Preheat the oven to 400°F (200°C). Position a rack in the lower third of the oven.
6. On a lightly floured surface, roll one dough disc to a 12-inch (30 cm) circle about 1/8-inch (3 mm) thick. Fit into a 9-inch (23 cm) deep-dish pie plate, letting excess hang over the edge. Trim edge flush if desired but leave a slight overhang.
7. If using, arrange the 2 oz (56 g) thin cheddar slices in an even layer over the bottom crust (this is optional but traditional in some Vermont pies). Spoon the apple filling into the crust, mounding slightly in the center. Dot with the 1 tbsp (14 g) butter pieces.
8. Roll the second dough disc to a 12-inch (30 cm) circle and place over the filling. Trim both crusts so there is about 1/2-inch (1.25 cm) overhang, fold the top and bottom edges together and crimp to seal. Cut 4–6 vents in the top crust or make a decorative lattice if preferred.
9. Brush the top crust with the beaten egg wash and sprinkle with coarse sugar if using. Chill the assembled pie 15–20 minutes to help the crust hold shape.
10. Bake at 400°F (200°C) for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking 35–40 minutes more, until the crust is golden and the filling is bubbly. If the edges brown too quickly, shield them with foil.
11. Remove the pie from the oven and let cool on a wire rack at least 2 hours to allow the filling to set. Serve slightly warm or at room temperature—traditionally enjoyed with extra sharp cheddar on the side or a scoop of vanilla ice cream.