• Updated Website Address: LocalBanquet.org
  • Looking Back on a Decade of Maple Innovation
  • Listening to Farmers’ Voices in the Ecosystem Services Discussion
  • Updated Website Address: LocalBanquet.org

    We've changed our website. Please update your bookmarks to LocalBanquet.org LocalBanquet.org is where you will now find the latest Local Banquet stories, a new Story of the Day update feature, features from the archives, and information on how to contribute to Local Banquet if you're interested in writing about Vermont agriculture. 

    Read more

  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

    Read more

  • Listening to Farmers’ Voices in the Ecosystem Services Discussion

    In 2015, the USDA funded a project for UVM researchers to engage in discussions with Vermont farmers about the idea of being paid for ecosystem services. Ecosystem services are things farmers do that improve the environment for everyone, a common example is grass-based farms capturing carbon in the soil as a way to combat climate change. Some services happen naturally through sustainable farming, others take more of an incentive to implement, and either way some policy makers believe that farmers shoudl be compensated for their contribution. 

    Read more


Walden Heights Nursery & Orchard Apple Pie

5.0/5 rating 1 vote
Walden Heights Nursery & Orchard Apple Pie

This recipe has been provided by Walden Heights Nursery & Orchard.   The apple pie is a the only dessert our son is allowed to have for breakfast.


  • 2¼ cups of pastry flour
  • 1 tbs. sugar
  • 1 tsp. salt
  • 2½ pounds of apples (about 6)
  • ¼ cup of flour
  • Sugar, Maple Syrup and Cinnamon are optional


Pie Crust

  1. Cut ½ pound of butter (2 sticks) or lard into the flour.
  2. When mixed well add ¹/3 cup cold water, just until the dough holds together.
  3. Roll out on a well floured surface until ¼” thick.
  4. Cut dough to fit bottom of 9” pie plate, fit bottom crust into pan. Fill with prepared apples (see recipe below).
  5. Attach top crust, press edges together and trim off excess. Cut slits in top crust for heat to escape.
  6. Cook at 425 °F until bubbles appear through slits in top crust, about 30 minutes.

Simple & Pure Apple Pie Filling:

  1. Slice apples and mix with flour in bowl. If you must, add sugar, maple syrup or cinnamon to taste.
  2. We prefer to leave our pie “naked” and let the apples express their own flavor and personality.

Comments (1)

  • Dawn Russell

    21 August 2012 at 20:51 |
    Sometimes the simplest things in life are the most divine. Thanks for this recipe!


Leave a comment

You are commenting as guest. Optional login below.

What we do

Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply.