A rich agricultural history and a proud tradition of innovation
help define Vermont's distinctive character.

Sarah's Vermont  Maple Apple Pie is just one example
where Vermont food products and Vermont ingenuity combine
to deliver a superlative culinary offering. Visit us soon, sample
our products, savor our passion for quality.

WHOLE WHEAT CRUST:
2  cups whole wheat pastry flour
1/2 teaspoon salt
3/4 cup of butter or shortening (or 1/2 of each)
4-6 tablespoons cold water

Mix flour and salt together. Mix in butter or shortening with fingers or pastry cutter (mix should be crumbly). Add cold water.  Form pastry dough into a ball and refrigerate for 30 minutes. On a floured surface, divide and roll pastry out into 2 shells.
Place bottom shell in 9-inch pie plate.

MAPLE APPLE FILLING:
6 cups peeled, sliced apples (Northern Spy, and Cortland apples are best)
2-5 tablespoons of Vermont maple syrup
(riper apples are sweeter and will require less syrup)
3 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup apple cider
1 tablespoon butter

Mix together apples, flour, cinnamon, and salt and fill bottom shell. Drizzle syrup over the top, add cider, dot with butter, and cover with second pastry shell. Cut several slashes in top crust. Bake in preheated oven at 425º F for 10 minutes. Reduce heat to 375º and bake about 35 minutes. 

Best served with a slice of Cabot® Vermont Cheddar cheese, recently voted the World’s Best.