My new cook book mentioned this treat as a Thanksgiving dish so to honor that American holiday I made this exactly a week ago on Thanksgiving Thursday night. And yum! This is good! This has a little bit of the fall with the apples, a little bit of Christmas with the gingerbread, little bit of both with cinnamon. So the pie felt very fitting at this time of year, because Thanksgiving is a holiday that is somewhere halfway between fall and Christmas. My taste buds enjoyed this pie even better after it had cooled down and, apparently, so did my hubby's. This seemed to taste better by the day. My first experience with the new cook book was definitely a good one, and it wouldn't be impossible, if I made this a second time before baking anything else from the book!
I give the recipe in European measurements as that's how it was given in the book as well. I trust this recipe is a familiar one to American readers already. Also, the recipe uses a pie crust recipe from the same book. That recipe will follow the actual Vermont Apple Pie recipe. I cut down the amount of apples as it seemed to be so much (the apples were big and my mold wasn't huge). I give my changes in brackets. For this pie mold I'd also cut down the pie crust next time as well. I'm not sure, if cutting it to half would be too much. I intend to make this again and when I do, I'll try making it with less pie crust and afterwards can give my comments regarding this question.
Vermont Apple Pie
1 unbaked pie crust (for that recipe scroll down)
8-10 apples (5)
1 dl sugar
1½ dl crushed gingerbread cookies
1 T flour
½ tsp cinnamon
a pinch of salt
1 dl crushed walnuts (I used a nut mix)
50 g melted butter
3/4 dl maple syrup
Turn on the oven to 175 C. Peel the apples and core them. Cut them into slices and place half of them on top of the pie crust. Mix sugar, crushed gingerbread cookies, flour, cinnamon, salt, walnuts and butter well together in a bowl. Spread half of the mix on top of the apples. Place the remaining apples on top and sprinkle the rest of the mix on top of them. Bake for 50 minutes. Heat the maple syrup until it almost boils. Pour over the apples. Bake for another 15 minutes.
½ dl orange juice
1 T sugar
1 tsp salt
5 dl flour
1 tsp vanilla sugar
200 g butter
Mix the orange juice, egg, sugar and salt in a small bowl. Mix the flour and vanilla sugar in a big bowl. Cut the butter into pieces and put in with the flour. Use a knife to cut the butter to smaller and smaller pieces until it has blended in with the flour. Add the orange juice mixture and mix until the whole thing is mouldable. Cover with a kitchen film and keep in cool for at least four hours.
I have to admit something. I noticed the "cool for 4 hours" when I was didn't have time to cool for 4 hours, so my pie crust stayed in the fridge for max 30 minutes. Then I just pressed it on to my pie mold. The rest of the recipe (which I'm not posting now, as this pie only needed unbaked pie crust) would have showed that this pie crust makes both the bottom and the top of a pie and that is one reason why I thought it might be good to have a little less of it in this pie, because it only needs the bottom and in my opinion it doesn't have to be as thick as it now was.
Anyway, I loved this pie and I'm really glad that even with the occasional exhaustion my new job is giving me, I managed to bake something for Thanksgiving. The weekend is going to be a busy one with not a lot of time staying at home, but next week I'm hoping I'll manage to get some Christmas baking done too.l