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Best Golden Apple Pie Recipe -2022

  • Prep Time
    1 hour 30 Mins
  • Cook Time
    2 hour
  • Serving
    4 People
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This golden apple pie recipe combines the sweet and tender flavors of baked apples with a delicious flaky pie crust.

This recipe is a favorite all year round and is great for the holidays when served with pumpkin pie and classic pecan pie.

Golden Apple Pie has inspired many of my recipes such as Apple Pie Roll Up, Apple Pie Bread, and Apple Pie Cupcakes. Now it’s time to give you guys the perfect classic Golden Apple Pie recipe.


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What Kind of Brown Sugar Should I Use in an Apple Pie Recipe?

It’s not offensive by any means, but if you’re unable to tell the difference in taste, I’d suggest using them interchangeably.

Many times, recipes will just say “brown sugar”, and don’t specify light or dark, leaving you with a simple choice of personal preference, as Joshua correctly pointed out.

Other times, it’s a matter of “what do you have” in your wardrobe. When a recipe calls for dark and I only have light in my cupboard and I’m up to my elbows in flour, milk, and eggs, there’s no way I can go to the store to get the “right one.” They are “close enough”, in my opinion, given those circumstances.

Dark brown sugar flavor characteristics are rich aroma, full body, rich molasses flavor, and greater depth of flavor (baked beans, gingerbread, coffee or chocolate cake, fudge, BBQ sauce, marinade, sweet and sour sauce, and others). tasty food)

In contrast, light brown sugar has a nutty flavor, caramel flavor, natural moisture, and a more subtle molasses flavor (good for topping cookies, shortbreads, spiced cakes, brownies, and crumbles where you don’t want the dessert to be overpowering). Strong molasses flavor)

How do you make an easy Apple pie?

Sift flour, and baking powder, add butter and castor sugar and mix a little with your hands until the mixture resembles bread crumbs, add egg yolks, knead with cold water, divide the dough in half, and form balls Take out, cool for 15 minutes, roll out the dough, spread over the base of a pie dish, bake blind for 15 minutes, remove, add the filling, roll remaining dough, place on top of beaten egg Brush with white, bake for 30 minutes at 180 d.

What’s your recipe for making delicious apple pie using crab apples?

Crab apples are generally not suitable apples for making apple pie. They have a pungent taste which will make your mouth swell.

One of the best things to do with crab apples is to make apple sauce, which you can mix with regular apple sauce for a tangy, sweet flavor.

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They have almost no fruit, enough to peel and use for pies, but if you can get the core out, I would thin, chop the sugar and use it for tarts or pies.

What combination of apples have you got to make an amazing apple pie?

I make Dutch apple pie, one with a crumb topping instead of a pie crust or mesh top.

I don’t like apple pies that use only sweet apples because I need more depth of flavor and some sweet apples are soft apples that soften when baked.

I use Granny Smith for crunch and sharpness, and Fuji or Gala for sweetness. Sometimes I’ll combine all three.

The apples I eat almost every day weren’t available year-round until Honeycrisp, about 2 years ago. Sweet, slightly tart, and juicy. I haven’t tried these in a pie yet, but maybe the next time I make this I will.Best-Golden-apple-pie-Recipe-2022

What are the steps to make apple pie?

A good pie requires good apples. An apple that is fully ripe with a rich aromatic flavor, solid texture, and slightly tart is a good starting point. You may have to go to the orchard to find a good one because supermarket apples were often too green and stored for too long.

A dense apple such as a prairie spy will shrink less than a soft apple and have a better texture when baked. Granny Smiths are a good apple for pie, but as they are rarely fully ripe, they lack flavor.

Five large apples will be enough to fill a nine-inch pie. Peel them and cut them into pieces, and remove the core. Put the pieces in a bowl with the salt, sugar, and two tablespoons of tapioca flour. The amount of sugar you add will depend on the apple. Generally, half a cup is about right.

More than this will make the pie unpleasantly sweet. If apples are lacking in tartness, a little lemon juice may be needed to correct them. Unless you’re trying to cover up the old apple flavor, don’t add any seasoning to the apple as it covers up the subtle flavor of a good apple.




Per Serving: 125 gm

  • Daily Value*
  • Total Fat 14g.
  • Saturated Fat 4.7g.
  • Cholesterol 0mg.
  • Protein 2.4g
  • Total Carbohydrates 43g.
  • Dietary Fiber 2g.
  • Sugars 20g.


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 for 1 minute more or until thickened. Remove from the heat. Stir in vanilla. Cool to room temperature, stirring occasionally.

Step 1

For the crust, combine flour and salt; cut in the butter until the mixture is crumbly. Gradually add water, 1 tablespoon at a time, tossing with a fork until dough can be formed into a ball. Divide into 2 portions, making 1 piece slightly larger. On a lightly floured surface, roll out larger portion.

Step 2

Line a 9-in. pie plate with bottom crust; trim even with the edge of the plate. Add filling. Roll out the remaining dough to fit on top of the pie; place it over the filling. Trim, seal, and flute edges. Cut slits in the top.

Step 3

Bake at 400° for 40-45 minutes or until the crust is golden brown and the apples are tender. Cool on a wire rack.

Step 4

Remove the skin and puree pumpkin flesh in a food processor until smooth in texture


You can freeze the uncooked pie, but don't brush it with eggs or dust it with sugar beforehand. Place the pie in the freezer for 30 minutes to harden it a bit, and then double-wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake, unwrap the pie and brush it with the egg and sprinkle with the sugar. From the frozen state, bake until golden brown, about 1 hour 10 minutes.

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