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
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30 Dessert Recipes for Raisin Lovers
VERIFIED BY Taste of Home Test Kitchen
- 6 cups sliced peeled Golden Delicious apples
- 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
- 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.
Originally published as Golden Apple Pie in Country Woman
July/August 1995, p29
Reviews forGolden Apple Pie
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MY REVIEW
Reviewed Jul. 7, 2017
"This apple pie.has a wonderful taste. It's hreat with vanilla ice cream on top! Yum!"
MY REVIEW
Reviewed Aug. 28, 2016
"Excellent pie! I followed this exactly and it was a hit!"
MY REVIEW
Reviewed Nov. 28, 2014
"Fixed it for Thanksgiving dinner yesterday; it was perfect!! (used my own oil based crust recipe) It's a keeper and is now in my recipe box to make again for Christmas!"
MY REVIEW
Reviewed Sep. 10, 2014
"This crust recipe is very off. The fat in it should be about half that or less. I am experienced and fixed it some, but we had to way overwork the dough to fix it.
the filling was fine."MY REVIEW
Reviewed Jan. 27, 2014
"Very good pie. I was afraid it would be watery but came out perfect."
MY REVIEW
Reviewed Dec. 21, 2013
"Made this for the fourth time today. It was perfect! The only change I made was I sprinkled a cinnamon-sugar blend on top before baking. This is one of my "go to" recipes!"
