Golden Delicious Apple Pie

Golden Delicious Apple Pie

You have to try the best yellow delicious apple pie recipe! It is to die for!

It doesn’t get any more American than apple pie. I’m finally getting around to posting my recipe on apple pie that I always use during the holiday season. What separates this from other apple pies is using the golden delicious apples or yellow opal.

To me they have a sweetness and flavor that is perfect for apple pie. I used the leftover pie crust to do a lattice design on the top. Feel free to top with a whole layer of tart dough or use a streusel topping. I’ve used both and either way you can’t go wrong.

If you like this recipe for how to make the best apple pie recipe, be sure to check out the apple almond tart or tart tatin but one that will definitely be in your recipe file. I hope you enjoy!

apple pie 

Apple Pie

  • 6-8 big Yellow delicious apple or opal (peeled and sliced)
  • 1 1/4 cup brown sugar
  • 1/4 tsp salt
  • 4 tbsp flour
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • pinch of allspice (and nutmeg)
  • 1/2 stick butter (cut into tiny cubes)
  • sprinkle turbinado sugar (on top)

Pie crust

  • 2 stick butter
  • 2 cup flour (plus 3 tbsp)
  • 1/4 cup ice water
  • 1 tsp salt 

For the Pie Crust

  1. Using the food processor add flour to the bowl along with butter and salt.  Then turn the processor on for 30 seconds until the butter has been combined.  Drizzle in the cold water until the dough has come together.  Normally now you put the crust into the refrigerator to let the dough come together as it gets cold.  

    I don't like when my dough is so cold I can't roll it and usually I am in a rush.  If you can put the dough in the freezer for 15 to 20 minutes it will really help; if not simply take the dough and put a light dusting of flour onto the parchment paper and place the dough on top.  Then dust flour on the top of the dough and put a second piece of parchment paper on top of the dough. With a rolling pin roll out your dough to a thin crust consistency.  

    Take your pie dish or tart mold and carefully place your dough inside the mold by rolling your dough onto the rolling pin.  Using a rolling pin, unroll the dough over the pie dish. Using your hands press down all the way around the molding it to the dish. Take the rolling pin over the mold and roll the pin over the dish to trim off any excess dough.  

    With a fork prick the dough all over.  Place a piece of parchment paper on top of the tart and add pie weights or dried beans to weight the paper down on top of the tart.  Place in the oven and bake for 15-18 minutes. Take out the pie tart and take off the parchment and save the weights for another baking day.

For the Apple pie filling

  1. Slice apples place in a bowl thin sprinkle with brown sugar. Add vanilla, flour, and mix well with a wooden spoon. Fill pre-baked pie shell really full. Add the pie crust lattice by alternating the strips of the pie crust on top.

    Add cubes of butter in-between each open square. Sprinkle with sugar and bake at 375 for about 45-50 minutes or until apples are tender. Take out and allow to cool completely


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