Vermont Apple Pie


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.


For the crust

  1. Mix dry ingredients with butter in stand mixer until no large pieces of butter are visible.
  2. Add ice water slowly until ball is formed.
  3. Divide dough into two discs, wrap with plastic, and chill for at least two hours.

For the filling

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Roll one half of the pie dough and fit into a 9-inch pie dish.
  3. In a small bowl, combine the sugar, flour, cinnamon, and nutmeg.
  4. Toss sugar mixture with sliced apples and pile into the prepared crust.
  5. Dot the apples with small pieces of butter then drizzle with lemon juice.
  6. Roll second half of dough to cover.
  7. Moisten the edges of the crust with water, then crimp and roll to seal.
  8. Cut openings to allow steam to escape; brush with egg wash and sprinkle with sugar.
  9. Bake for 10 minutes at 450 degrees. Reduce heat to 350 degrees and bake for an additional 45 minutes.
  10. Let stand for two hours on baking rack before serving.