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Taking Travel Home: Vermont Pie

November 23rd, 2009 · No Comments · Taking Travel Home

While the changing leaves should have been the highlight of our recent trip to Vermont, I think it was the local food.  We did a lot of tasting and eating and my souvenirs became the makings for what I call “Vermont Pie.”

Galaxy Hill, Pomfret, VT

Galaxy Hill, Pomfret, VT

The Vermont sourced ingredients are:

  • King Arthur Organic All-Purpose Flour,  purchased at The Baker’s Store in Norwich, VT.
  • Aged and Selected 18 Month Sharp Cheddar Cheese and Grade B Maple Syrup from Sugarbush Farm in Woodstock, VT.

    Sugaring Maple

    Sugaring Maple

  • Northern Spy Apples from Moore’s Orchard in North Pomfret, VT.

    Moore's Orchard Apples

    Moore's Orchard Apples

  • Cabot Butter bought at the Reading Country Store in Reading, VT.
  • Ben & Jerry’s Vanilla Ice Cream (purchased here in CT, but wanted to stick with VT products).
  • A Vermont grown Traminette wine from Shelburne Vineyard.  (We didn’t visit the vineyard but had it with dinner one evening at the Kendron Valley Inn.)

I found a great recipe for “Apple Pie with Cheddar Crust” on Marthastewart.com that was fairly easy to make.   Most importantly, it tasted – OMG best pie we have ever had – good.  (though the Coconut Pie at Café Wayan is a close second)

  1. I followed the “Apple Pie with Cheddar Crust” recipe.

    Ready for the oven.

    Ready for the oven.

  2. I used the Vermont products where called for, for example “1/2 cup all-purpose flour” became 1/2 cup King Arthur Organic All-Purpose Flour.
  3. I bought a baking mat at The Baker’s Store which made rolling out the crusts a breeze and easy to clean up.  I highly recommend them if you do any baking involving rolling or kneading.  No guessing on how far to roll out the pie dough either.

    Baker's Mat

    Baker's Mat

  4. Rather than using Granny Smith & Cortland apples, I used Northern Spy (great baking apples if you can find them.)
  5. Roll out the leftover pie crust, use a cookie cutter to cut out shapes, add a little bit of cheddar to each and bake until slightly browned. It made a great savory snack while the pie was baking.

    Leftover Pie Crust Crackers

    Leftover Pie Crust Crackers

  6. Put a silicone mat or piece of parchment paper on a cookie sheet one rack below the baking pie.  If the pie bubbles over like mine did, you will have an apple-caramel treat when it cools plus less mess.

    Apple Caramel Goodness

    Apple Caramel Goodness

  7. To serve the pie, I added one scoop of Ben & Jerry’s Vanilla ice cream, drizzled the ice cream and pie with maple syrup and enjoyed with a glass of Vermont Traminette wine.  Add a slice of cheddar on top of the pie for a more New England touch.

    Finished Pie Cooling.

    Finished Pie Cooling.

Bon Appetit!

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