Vermont Baked Apples Recipes

VERMONT APPLE PIE

Steps:

• Preheat the oven to 350 degrees F.
• Mix sliced apples with sugar, cinnamon, flour, and nutmeg. Place 1 of the pie crusts into a 9-inch pie plate. Place the apple mixture into the piecrust and cover with a crust top. Add butter into apples, if desired. Combine the egg and water and beat to make an egg glaze. Brush the top crust with the egg glaze for a nice glossy appearance. Bake in the oven for 50 to 55 minutes. Make sure to place pie on a tray to prevent juices from spilling into the oven.
• Test pie with a sharp knife to feel if apples are tender enough for your taste. If necessary cook pie for 5 minutes more and test again. Repeat process if desired.
• Cool and serve with ice cream or any of your favorite toppings.

VERMONT BAKED APPLES

Steps:

• Position oven rack 1/3 up from bottom of oven; preheat to 400°.
• Have ready a shallow baking dish that measures 11x8 inches.
• With scissors, cut the dates into small pieces ( ¼ to ½ inch).
• In a bowl, combine the dates, honey, pecans, and lemon rind; set aside.
• In a small bowl, combine the crumbs with the cinnamon, nutmeg, and ginger; set aside.
• Wash the apples; with a vegetable peeler, peel the top third of each apple.
• With an apple corer, remove the cores from the stem end to about ¾ of the way down; do not cut through the bottoms.
• With a pastry brush, brush the peeled part of the apples with the melted butter and, after you brush each one, roll it in the crumbs to coat the buttered part (you will have some leftover butter and crumbs; reserve them).
• Place the apples in the baking dish; using a small spoon, fill the apples with the date mixture.
• Using your fingertips, press it firmly down into the holes in the apples; then mound some of the mixture on top of the apples.
• All the remaining crumb mixture should be sprinkled over the apples and/or placed in the baking dish.
• Pour the reserved butter into the dish over the crumbs.
• Pour the maple syrup and boiling water in the baking dish around the apples over the crumbs and butter.
• Bake for about 30 minutes; baste several times with the maple syrup mixture, or spoon it slowly over the apples.
• Test the apples with a cake tester and bake only until they are just barely tender.
• By the time the apples are done, the sauce should be thick and darkly caramelized.
• Set aside and serve warm or at room temperature or refrigerated.

VERMONT APPLE PIE

Steps:

• 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.

VERMONT APPLE CRISP

Steps:

• Preheat the oven to 375 degrees.
• Place apples in an 8x8 pan and toss with the maple syrup.
• In a separate bowl, combine dry ingredients; cut in the butter until mix is crumbly. Sprinkle over the apples.
• Bake 35 minutes or until top is golden brown.
• Cool slightly and serve with a quality vanilla or cinnamon ice cream.