Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 484
  • Fat:
  • 23 g
  • Saturated Fat:
  • 14 g
  • Cholesterol:
  • 61 mg
  • Sodium:
  • 528 mg
  • Carbohydrate:
  • 66 g
  • Fiber:
  • 3 g
  • Protein:
  • 4 g


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Golden Apple Pie

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Meet the Cook: Pies are the dessert I like best to prepare. This one's the favorite for family get-togethers, and it has been awarded blue ribbons at a couple of local fairs. My husband's a cattleman. We're the parents of six and grandparents of nine. -Theresa Brazil, Petaluma, California

SERVINGS: 6-8

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 30 min. + cooling Bake: 40 min. + cooling

Ingredients:

  • 6 cups sliced peeled Golden Delicious apples (about 7 medium)
  • 3/4 cup plus 2 tablespoons apple juice, divided
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon apple pie spice
  • 2 tablespoons cornstarch
  • 1/4 teaspoon vanilla extract
  • CRUST:
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold butter
  • 6 to 8 tablespoons ice water

Directions:

In a large saucepan, combine apples, 3/4 cup apple juice, sugar, cinnamon and apple pie spice; bring to a boil over medium heat, stirring occasionally. Combine cornstarch and remaining apple juice; add to saucepan. Return to a boil, stirring constantly. Cook and stir 1 minute more or until thickened. Remove from the heat. Stir in vanilla. Cool to room temperature, stirring occasionally.
    For crust, combine flour and salt; cut in the butter until mixture is crumbly. Gradually add water, 1 tablespoon at a time; tossing with a fork until dough can be formed into a ball. Divide in half, making one half slightly larger. On a lightly floured surface, roll out larger portion.
    Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
    Bake at 400° for 40-45 minutes or until crust is golden brown and apples are tender. Cool on a wire rack. Yield: 6-8 servings.


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