Golden Apple Pie

Delicious... & by far my favorite apple pie recipe! A classic double-crust apple pie like this never goes out of fashion! The apple pie recipe is by Theresa, but I altered the crust because the original crust recipe was too stiff & I like mine flaky.

Recipe by Theresa Brazil, Petaluma, California
Prep: 30 min + cooling
Bake: 40 min + cooling
Yield: 6-8 servings

• 6 cups slice peeled Golden Delicious apples (about 7 medium)
• 3/4 cup plus 2 tbsps apple juice, divided
• 3/4 cup sugar
• 1 tsp ground cinnamon
• 1/2 tsp apple pie spice
• 2 tbsps cornstarch
• 1/4 tsp vanilla extract

Double Crust:

• 2 cups all-purpose flour
• 3/4 tsp salt
• 2/3 cup shortening
• 6 to 7 tbsps cold water

1. In a large saucepan, combine the apples, 3/4 cup apple juice, sugar, cinnamon, & apple pie spice; bring to a boil over medium heat, stirring occasionally. Combine cornstarch & remaining apple juice until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in vanilla. Cool to room temperature, stirring occasionally.
2. For crust, combine flour & salt in a bowl; cut in shortening until mixture resembles course crumbs. Gradually add the water, tossing with a fork until a ball forms. You may refrigerate for 10-20 mins or until easy to handle. Divide in half, making one half slightly larger. On a lightly floured surface, roll out larger portion.
3. 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, & flute edges. Cut slits in top.
4. Bake at 400' for 40-45 minutes or until crust is golden brown & apples are tender. Cool on wire rack.