Vermont Apple Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Pastry mix for 9-inch 2-crust pie
6 to 8 large tart apples
1 cp maple sugar, packed
1/4 tsp powdered nutmeg
1/2 tsp powdered cinnamon
2 tbsp butter or margerine
1 egg yolk, beaten
1 - Prepare pastyry.
2 - Line pie plate
3 - Pare, core, and slice apples.
4 - Combine sugar, flour, and spices.
5 - Run a little flour mixture into pastry-lined pan.
6 - Arrange sliced apples in pan and sprinkle with remaining sugar mixture and dot with butter.
7 - Start oven at hot (425 defreees F.)
8 - Roll out remaining pastry for top crust.
9 - Cut small circle out of center.
10 - Place top crust over apples, trim pastry, seal edges of pie.
11 - From small pastry circle cut an apple, using cardboard pattern.
12 - Place pastry apple in hole in center of top crust.
13 - Brush pastry with beaten egg.
14 - Bake 45 minutes or until pastry is browned.
Makes 6 servings.