Eating Vermont: Pre-Thanksgiving Dinner

Chicken Tetrazzini (Secret Recipe) and Apple Pie

As told to Clem Nilan by Hamilton Davis, recipe courtesy of City Market Co-op, Burlington, VT.

The Crust


  • 2 1⁄2 c all-purpose flour
  • 1 t white sugar
  • 2 sticks cold, unsalted butter
  • 1⁄3 c water plus 1-2 tablespoon ice water
  • 1⁄2 c whole wheat pastry flour


To make the crust:
Mix together dry ingredients in a large bowl. Cut the butter into small pieces and add to bowl. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs and a few pea-sized pieces remain. Drizzle with ice water and stir. If you can’t form a ball with your hands, add 1-2 Tbs. more ice water. Divide the dough in half, press each half into a round flat disk, wrap tightly in plastic or wax paper, and refrigerate.

The Filling


  • 6 c sliced apples (3 cups high acid, 2 cups high tannin, and 1 cup high sugar varieties)
  • 1⁄3 c brown sugar
  • 2 1⁄2 T all-purpose flour
  • 1⁄2 t cinnamon
  • 1⁄8 t salt
  • 2 T butter


To make the filling:
Preheat oven to 450. Peel, core and slice 6 cups apples. Combine apples with brown sugar, flour, cinnamon, and salt.

To roll out the crust:
Generously flour two overlapping sheets of wax paper with pastry flour (try Gleason’s Grains as a local choice) and also flour the rolling pin. Roll out first disk into 13″ round, fit into a 9″ pie plate, and refrigerate. Roll second disk into 12″ round and set aside.

To assemble:

Stir filling and pour into bottom crust. Dot with butter. Brush edge of the bottom crust with cold water. Cover with top crust and seal and crimp the edge. Cut steam vents.

To bake:
Bake for 15 min. Turn heat down to 350, lightly cover with foil, and bake for +/- 1 hour or until filling bubbles.

Chicken Tetrazzini (Secret Recipe)

Made with Free Bird Chicken meat.

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