National Apple Pie Day

Need an excuse to enjoy a big slice of apple pie? Well, it’s National Apple Pie Day, which makes it the perfect time to indulge in this homemade delight. If you are looking for a traditional apple pie recipe, this Golden Apple Pie is a great choice. The recipe is made with golden delicious apples, since they work well for pies and hold their shape when baked. You could substitute other cooking apples such as Granny Smith, Cortland, and Jonathan.

I think you’ll enjoy the delicious flavor of this homemade pie filling made with apple juice, apple pie spices, cornstarch, and a hint of vanilla. The crust is made with butter, and it’s wonderfully flaky and tender. Top each slice of pie with ice cream or sweetened whipped cream when serving.

Golden Apple Pie


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

6-8 Servings      Prep: 30 min. + cooling      Bake: 40 min. + cooling


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


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.

Nutritional Facts: 1 serving (1 slice) equals 484 calories, 23 g fat (14 g saturated fat), 61 mg cholesterol, 528 mg sodium, 66 g carbohydrate, 3 g fiber, 4 g protein.

And, if you don’t have time to make a pie from scratch, enjoy the flavors of apple pie in this Apple Pie Puff Pancake. It uses canned apple pie filling, so it is a snap to make. I also appreciate that this recipe calls for common ingredients I often have on hand in my pantry and refrigerator.  Turn to this impressive pancake for your next special family breakfast or brunch.

Apple Pie Puff Pancake


This thick and puffy pancake has such a pretty presentation that it gets high praise from family and company alike. Four an extra-special touch, try topping each serving with warm pancake syrup and a dollop of whipped cream.

4 Servings      Prep/Total Time: 25 min.


1/3 cup butter

1 cup all-purpose flour

4 eggs

1 cup milk

Dash salt

1 can (21 ounces) apple or peach pie filling

Toasted walnuts, optional


Place butter in a 10-in. ovenproof skillet. Place in a 425° oven just until melted. In a large bowl, beat the flour, eggs, milk and salt until smooth. Leaving 1 tablespoon melted butter in the skillet. Stir the remaining butter into the batter. Pour batter into hot skillet. Bake for 15-20 minutes or until edges are golden brown.

Meanwhile, in a small saucepan, warm pie filling over low heat until heated through. Pour into center of puff pancake. Sprinkle with walnuts if desired. Serve immediately. Yield: 4 servings.

Nutritional Facts: 1 serving (1 piece) equals 510 calories, 23 g fat (12 g saturated fat), 262 mg cholesterol, 350 mg sodium, 66 g carbohydrate, 2 g fiber, 12 g protein.

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