vermont apple pie

This is the recipe printed on the bags of our favorite apple orchard.


(1 recipe pastry for double crust pie)


Filling
8 good-sized apples, peeled, cored, and cut into 1/2-inch to 3/4-inch pieces
1/4 cup brown sugar
1/4 cup maple syrup
cinnamon, nutmeg, and allspice to taste (I use heaping 1/4 teaspoon cinnamon and dash of nutmeg)


Simmer everything in a large skillet until the apples have softened. Let cool.


Roll out crusts, put bottom crust into pie plate. Add apple filling and top with second crust. Pinch and trim edges, cut holes in the top for air to escape. Place in 350-degree oven for 35-40 minutes. (Mine usually go longer.) Optional: use the special crust treatment at 15-20 minutes. When the pie is done the crust will be slightly golden brown and the filling will bubble and ooze a little.


Special Crust Treatment
3 tablespoons butter
1 egg white
sugar


Soften the butter and mix it with the egg white. Brush it all over the hot crust after 15-20 minutes of baking. Sprinkle sugar over this and put it back in the oven.