Vermont Apple Pie Recipe

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Brief

Prep 25 mins

Cook: 55 mins

Total: 1hr20 mins

Servings: 8

Yield: 1 - 9 inch deep-dish pie

Vermont Apple Pie Recipe

Ingredients

1 recipe pastry for a 9 inch double crust deep dish pie

¾ cup white sugar

¾ cup packed brown sugar

¼ cup all-purpose flour

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

8 Macintosh apples - peeled

cored

and thinly sliced

⅔ cup sliced almonds

½ teaspoon almond extract

3 tablespoons butter

Dessert

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

In a large mixing bowl combine white sugar brown sugar flour cinnamon nutmeg and salt. Add sliced almonds if desired. Mix thoroughly then add apples. Toss until apples are well coated.

Step 3

Turn apples into deep dish pie shell sprinkle with almond extract if desired and dot with butter or margarine. Cover with top crust seal and cut slits or decorative vents in pastry.

Step 4

Place pie on baking sheet and bake in preheated oven for 55 minutes or until filling bubbles and apples are tender. May need to cover edges of crust during last 20 minutes to prevent burning.

Nutritional Information

Vermont Apple Pie Recipe

Servings Per Recipe:8

Calories: 532.3

% Daily Value *

Protein: 4.3g 9%

Carbohydrates: 82.8g 27%

Dietary Fiber: 4.8g 19%

Sugars: 55g

Fat: 21.9g 34%

Saturated Fat: 5.1g 26%

Cholesterol: 11.4mg 4%

Vitamin A Iu: 209IU 4%

Niacin Equivalents: 2.5mg 19%

Vitamin B6: 0.1mg 7%

Vitamin C: 6.4mg 11%

Folate: 46.8mcg 12%

Calcium: 60mg 6%

Iron: 1.4mg 8%

Magnesium: 40.9mg 15%

Potassium: 275.1mg 8%

Sodium: 372.7mg 15%

Thiamin: 0.1mg 6%

Calories From Fat: 197.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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