Delicious Vermont Apple Pie Recipe for Fall Baking

Apple pie is an American classic that has been enjoyed by countless generations. It’s a dessert that always delivers comfort and warmth, reminding us of home and family. And if you’re looking for the perfect apple pie recipe to try, look no further than the Vermont Apple Pie Recipe.

This sweet and savory pie is made with tart and juicy apples tossed in cinnamon, nutmeg and flour, with a buttery crust that’s baked to crisp perfection. The secret ingredient? Vermont maple syrup, which adds a rich depth of flavor that takes this recipe to the next level.

But don’t take my word for it. Try this recipe for yourself and taste why it’s considered a blue ribbon winner in national competitions. You won’t be disappointed.

Why You’ll Love This Recipe

Vermont Apple Pie
Vermont Apple Pie

Picture this – a flaky, buttery pastry crust filled with tender and juicy apples that have been infused with the rich, earthy flavor of maple syrup and warm spices like nutmeg and cinnamon. The aroma alone is enough to transport you to the rolling hills of Vermont, where apple trees abound and the air is cool and crisp.

So why should you try this recipe for Vermont Apple Pie? Well, for starters, it’s not your average apple pie. It’s a dessert that captures the essence and spirit of Vermont in every bite.

First, let’s talk about the apples. When it comes to making a great apple pie, you need to start with great apples. And what better place to get them than from Vermont – home to some of the best apple orchards in the country? This recipe calls for 6 large sliced apples that are tossed with a mixture of sugar, cinnamon, flour, and nutmeg which creates a perfect balance between the sweetness of the sugar and the heat of the cinnamon. This results in an irresistible filling that is bursting with flavor.

But what really sets this pie apart is the addition of Vermont Maple Syrup. Maple syrup has long been a staple of Vermont’s cuisine, used in everything from baked goods to savory dishes like maple-glazed roasted pork. In this recipe, it adds a layer of richness to the apple filling that takes it to another level altogether.

And let’s not forget about the buttery pastry crust which adds an extra dimension of flavor and texture. I mean who doesn’t love butter?

Lastly, there’s nothing more iconic in Vermont than cheddar cheese! Adding grated cheddar cheese to your favorite apple pie recipe add an extra depth of flavor that complements both sweet and savory flavors found in pies.

In summary, this vermont apple pie recipe is everything you could want in a homemade dessert: comforting, flavorful, and best enjoyed with family or friends gathered around. With its unique combination of maple syrup-infused apples and flaky crust topped with cheddar cheese crumbles – it’s sure to become your new favorite dessert.

Ingredient List

 The flaky, golden pastry shell is ready to cradle the crisp, juicy apple filling.
The flaky, golden pastry shell is ready to cradle the crisp, juicy apple filling.

Ingredients for the Crust:

  • 2 and 1/2 cups of all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup unsalted butter, chilled and cut into small pieces
  • 1/4 to 1/2 cup ice-cold water

Ingredients for the Filling:

  • 6 large Vermont apples, sliced thinly
  • 3/4 cup granulated sugar
  • 3 tbsp flour
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, chilled and cut into small pieces
  • 1/4 cup Vermont maple syrup
  • Optional: 1/2 cup grated cheddar cheese

The crust ingredients are basic and consist of all-purpose flour, salt, granulated sugar, unsalted butter, and cold water. These ingredients ensure a flaky crust that is perfect for holding the apple filling. For the filling, we will be using six large Vermont apples for the ultimate apple pie experience! You want to make sure you choose flavorful and firm apples with a crunchy texture. Other important filling ingredients include granulated sugar, flour, cinnamon, nutmeg, salt, unsalted butter, and Vermont maple syrup to complement the apple’s natural sweetness. And if you’re feeling adventurous, add some grated cheddar cheese to your pie for a delightful twist.

The Recipe How-To

 Every slice releases the irresistible aroma of cinnamon, butter, and baked apple.
Every slice releases the irresistible aroma of cinnamon, butter, and baked apple.

Now comes the fun part — actually making this scrumptious Vermont Apple Pie from scratch. Be prepared to get your hands dirty, and enjoy the aromas that will fill up your kitchen as you bake this delicious pie.

Making the Crust

To begin, preheat your oven to 375°F (190°C). In a large bowl, mix together 2 cups of all-purpose flour, 1 tablespoon of sugar, and 1 teaspoon of salt. Then add in 1 cup (2 sticks) of unsalted butter cut into small pieces. Use your fingers to blend the butter into the flour mixture until it resembles breadcrumbs with a few larger pieces.

Next, add in 1/4 cup of cold water and use your hands or a fork to mix until the dough comes together. If the dough seems too dry, you can add a bit more water but be careful not to overwork it. Divide the dough into two equal disks, wrap them in plastic wrap and refrigerate for at least an hour or overnight.

While the dough chills, prepare your filling and toppings.

Preparing the Filling and Toppings

In a large bowl, mix together 6-8 cups of sliced apples, 3/4 cup sugar, 2 tablespoons flour, 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg and a pinch of salt. Toss well to coat each apple slice evenly with the sugar mixture.

For the topping, combine 1/2 cup flour, 3/4 cup brown sugar, 2-3 teaspoons cinnamon and nutmeg in a small bowl. Add in 6 tbsp chilled butter, cut into small pieces, and use your hands or pastry blender to combine until crumbly.

Assembling and Baking

Take one chilled crust disk out of refrigerator and let it sit at room temperature for five minutes to soften slightly. Roll out on floured surface to fit a 9-inch deep-dish pie pan. Gently transfer rolled crust into pie pan.

Pour apple mixture onto crust-filling it as evenly as possible. Sprinkle the crumb topping generously over top of apple mixture.

Roll out second chilled disk of dough on floured surface. Cut it into desired shapes (leaves are pretty for fall pies!). Place shape(s) on top of crumb topping.

Bake for 45-50 minutes until crust is golden brown and apples are bubbling throughout.

And just like that, you’ve successfully baked up an amazing Vermont Apple Pie that’s certain to impress anyone who tries it!

Substitutions and Variations

 Each bite is like a cozy fall day in Vermont.
Each bite is like a cozy fall day in Vermont.

When it comes to baking, sometimes we don’t have all the ingredients on hand or we want to experiment with different flavors. Fear not my culinary explorers, there are plenty of substitutions and variations you can make for this Vermont Apple Pie Recipe.

For starters, if you want a deeper maple flavor, you can replace the granulated sugar in the filling with more Vermont maple syrup. You can also swap out the nutmeg for some ground ginger or allspice to add a little bit of warmth to the filling.

Now, let’s talk about crusts. If you prefer a flakier crust, you can use a mixture of butter and shortening instead of just butter. You can also switch out the all-purpose flour for pastry flour which will give your crust a tender texture.

If you’re feeling adventurous, try adding some grated cheddar cheese into your pie crust dough. This not only adds a savory note but also compliments the sweetness of the apples in the filling. Speaking of which, if you’re not a fan of Granny Smith apples, feel free to use another variety such as Honeycrisp or Braeburn.

Another variation you could try is making this into an apple slab pie by pressing your crust into a 9 x 13-inch baking dish and doubling the apple mixture ingredients. This is perfect for feeding a large crowd at family gatherings or potlucks.

Don’t forget about serving options either! While this pie is delicious on its own, pairing it with a scoop of vanilla ice cream or even some sharp cheddar cheese is highly recommended.

So go ahead and play around with these substitutions and variations to make this Vermont Apple Pie your own blue ribbon-winning masterpiece!

Serving and Pairing

 The secret to a perfect apple pie is in the balance between tart and sweet flavors.
The secret to a perfect apple pie is in the balance between tart and sweet flavors.

When it comes to serving and pairing a vermont apple pie, there are no hard and fast rules. Enjoy it warm, cold or at room temperature. A slice of homemade apple pie is always a great idea but why stop there when you can take it to the next level with some delicious pairings.

You could serve your Vermont Apple Pie with a scoop of vanilla ice-cream or an indulgent dollop of whipped cream. Alternatively, why not try pairing it with some sharp cheddar cheese? The tanginess of the cheese goes brilliantly with the sweetness of the pie, and the richness of cheddar cheese compliments the nutty flavor of maple syrup that’s added to this recipe.

A strong cup of coffee or hot cider also makes for excellent company with a slice of Vermont Apple Pie. And if you want to add an adult twist to your party, you could even pair it with a local ale or hard cider from Vermont – this would make for a truly rustic and comforting experience.

But if you’re the type who likes to keep things simple, enjoying a warm slice of apple pie straight outta oven would be just as delightful. No matter how you serve it or what you pair it with, this classic Vermont Apple Pie recipe is sure to be a hit among your guests.

Make-Ahead, Storing and Reheating

 A dollop of whipped cream or vanilla ice cream is the perfect finishing touch.
A dollop of whipped cream or vanilla ice cream is the perfect finishing touch.

Now, here comes the part that I look forward to when it comes to baking – storing and reheating the apple pie! There’s nothing better than having it on-hand, cold or warmed up in the oven.

If you’re planning on making this pie ahead of time, you’re in luck. One of the great things about apple pie is that it keeps incredibly well. Simply make the pie as directed, let it cool to room temperature, then wrap it tightly with plastic wrap or aluminum foil. The pie can be stored at room temperature for up to two days.

If you want to keep the pie longer than two days, you can keep it in the freezer for up to 3 months. To do so, you will want to effectively store your apple pie by placing it in a sealable bag that’s freezer-safe or wrapping it twice with plastic wrap then once more with aluminum foil. This method protects against freezer burn and drying out.

When reheating the pie, remove the wrapping and cover its edges with a foil. This prevents them from getting burnt while heating. If you want a crispy crust, remove the foil during the last ten minutes of baking. Reheat your pre-baked pie in a preheated oven at 325 degrees Fahrenheit (160°C) for 15-20 minutes if it’s cold or roughly 30-40 minutes if frozen.

Pro-tip: Before reheating your apple pie add a dollop of vanilla ice cream on top for an extra treat!

Tips for Perfect Results

As someone who has baked countless pies over the years, I have learned a thing or two about what it takes to make that perfect Vermont Apple Pie. Here are some tips to help you achieve the desired result.

Firstly, be sure to use great apples! There are so many varieties of apples out there and experimenting with different ones can bring different flavors to your pies. But when it comes to this recipe, I recommend using a mix of sweet and tart apples for a well-balanced flavor. Granny Smith apples are my go-to for this recipe, they hold up incredibly well while baking and provide a good balance of tartness.

Next up is the crust. Homemade pie crusts can be a bit intimidating but don’t let that stop you from trying. Make sure all of your ingredients are cold before starting the process, even the flour! Cold ingredients lead to flaky crusts which is what we’re aiming for. And when rolling out your crust, don’t be afraid to get in there and use your hands if you need to. Just be careful not to overwork the dough.

When making the filling, make sure to slice your apples evenly for even baking. Evenly sliced apples will ensure that each bite is not only delicious but also cooked through perfectly. Mix together the cinnamon, nutmeg, and sugar in a separate bowl first before adding it to the apple mixture. This makes sure the spices are evenly distributed throughout.

After assembly, let your pie rest in the fridge for at least 30 minutes before baking. This allows everything to settle and will ensure that your crust doesn’t shrink too much during baking. Covering your pie with aluminum foil during the first 20-30 minutes is also recommended as it will help prevent over-browning.

Finally, when it comes time to serve your pie, consider pairing it with some Vermont cheddar cheese on top! Trust me on this one; it’s an unexpected but wonderful combination that takes this Vermont Apple Pie recipe from great to blue ribbon-winner level.

With these tips in mind, you’re destined for success with this delicious Vermont Apple Pie recipe!


Before we wrap up this article, let’s address the frequently asked questions about Vermont Apple Pie. From how to prevent a soggy crust to what type of apples work best in the recipe, I’ve got you covered with everything you need to know to become a pie-baking pro. So, put on your apron and let’s dive into these FAQs.

Whats the trick to a great apple pie?

As a seasoned culinary explorer, I have discovered that there are several important steps for making the perfect apple pie. To start, it is crucial to keep all of your ingredients cold to ensure a flaky crust. I recommend keeping your butter and flour in the fridge until ready to use. Additionally, using an all-butter crust will give your pie a rich and indulgent flavor.

Another key step is to make a butter-flour paste to help bind the crust together. This can easily be achieved by combining softened butter and flour until it forms a smooth, uniform paste. Some recipes call for using vodka in the crust mixture, but this is purely optional – it can help make the crust tender, but is not necessary.

As you mix in the liquid to make the dough, be sure to fold it in gently with a spatula. Over-mixing can result in a tough crust. It is also essential to use tart apples, such as Granny Smith, to balance the sweetness of the filling. However, be sure to go easy on the seasoning – too much sugar or spice can overwhelm the flavors.

Lastly, I recommend par-cooking your apples before adding them to the pie. This helps prevent the filling from becoming too watery during baking. By following these steps, you’ll be well on your way to baking a mouthwatering apple pie that will have your guests coming back for seconds (and maybe even thirds).

What is vermonts state pie?

In the category of state symbols and emblems, it has been officially designated that the apple pie shall hold the title of the State Pie. This decree was added in 1999 via the enactment of Section 1 of No. 15, and became effective on May 10, 1999.

What are the best apples for apple pie in New England?

When it comes to baking the perfect apple pie, the Northern Spy is a popular choice among culinary experts. This variety of apple flourishes in cooler climates, making it a favorite of those living in New England. However, it may not always be available at your nearby grocery store. Fear not, as many local farmers’ markets tend to have an abundance of this fruit.

Should I cook apples before putting in pie?

When it comes to making an excellent apple pie, it’s crucial to remember that pre-cooking the apples is the key to success. This step guarantees that the texture is just right and the sweetness is well-balanced. Moreover, it helps prevent that pesky gap between the crust and the filling that often occurs.

Bottom Line

So what are you waiting for? Try out this Vermont apple pie recipe and taste the flavors that have made it a classic dish. The combination of sweet, juicy apples with the warm cinnamon and nutmeg spices topped with the savory sharp cheddar cheese flavor is something truly unique and delicious.

Just imagine serving up this amazing apple pie to your family and friends at your next gathering or holiday celebration. You’ll be praised for your culinary skills, and everyone will be begging you for the recipe. With a few simple ingredients and easy-to-follow instructions, you can have a blue ribbon-worthy dessert in no time.

Remember to use high-quality ingredients such as real Vermont maple syrup and sharp Vermont cheddar cheese to enhance the flavors of this apple pie. Don’t forget the homemade crust that will make all the difference in bringing out the best of your ingredients.

Whether you’re looking for a classic American dessert or an exciting new twist on traditional apple pie, this Vermont apple pie recipe is sure to impress. So what are you waiting for? Get baking and enjoy this iconic recipe today!

Vermont Apple Pie

Vermont Apple Pie Recipe

Vermont Apple Pie Recipe
No ratings yet
Prep Time 10 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Calories 460.1 kcal


  • 8 apples, peeled and sliced
  • 1/4 cup melted butter
  • 2/3 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/3 cup sugar
  • 3/4 cup flour
  • 6 tablespoons butter
  • pie crust


  • Mix apples with 1/4 cup melted butter, cinnamon, nutmeg and 2/3 cup maple syrup (I use real Vermont syrup but Log Cabin or other brand would be fine).
  • Place mixture in pie crust.
  • Combine sugar, flour and softened butter.
  • With a pastry blender, two forks or your fingers, mix until crumbly.
  • Top apples with crumb mix.
  • Bake at 450 degrees for 15 minutes.
  • Reduce heat to 350 degrees and cook for 45 minutes.
  • Tip: You may need to drain some of the liquid off 5 minutes before it's done.

Your Own Notes


Serving: 361gCalories: 460.1kcalCarbohydrates: 72.8gProtein: 2.3gFat: 19.8gSaturated Fat: 12.3gCholesterol: 50.9mgSodium: 141.8mgFiber: 5.1gSugar: 51.6g
Keyword < 4 Hours, Apple, Dessert, Fruit, Low Protein, Weeknight
Tried this recipe?Let us know how it was!

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