Vermont Symbols, Pie: Apple

Adopted on May 10, 1999.

When serving apple pie in Vermont, a "good faith" effort shall be made to meet one or more of the following conditions: (a) with a glass of cold milk, (b) with a slice of cheddar cheese weighing a minimum of 1/2 ounce, (c) with a large scoop of vanilla ice cream.

Classic Apple Pie

Yield: 6-8 servings

Crust
2 cups sifted all purpose flour
1 tsp. salt
2/3 cup + 2 tbsp. vegetable shortening
1/4 cup ice water
corn starch

Filling
6 medium apples, peeled and sliced
1 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. lemon juice
2 tbsp. butter, melted for brushing

In a bowl mix flour and salt, cut in shortening, mix; add water a little at a time and mix until all flour is moistened. Make a ball with the dough and place on a floured board. Divide in half. Roll out to an approximately 12" circle and place into a well-greased 9" pie plate, leaving an overhang. Dust with cornstarch. Mix apples with lemon juice, sugar and spices; turn into pastry-lined pan. Roll out remaining half of dough and place over top of apple mixture. Fold edge on top pastry under edge of lower pastry and trim. Seal with fingertips. Cut steam vents, brush with butter. Bake at 400 degrees F for about 50 minutes, until top is nicely browned.