Golden Apple Pie

Simple and Sweet

Crisp apples are tossed in a sugar cinnamon blend and topped with butter before baking into a delicious traditional pie with a perfectly flaky crust.

  • Prep Time:
    40 min
  • Cook Time:
    40 min
  • Ready In:
    1 hr 20 min
  • Serves:


  1. 1 pie dough (see recipe pg. 31)
  2. 3 granny smith apples, cored, not peeled
  3. 1 gala apple, cored, not peeled
  4. 3⁄4 c. brown sugar
  5. 2 Tbsp. lemon juice
  6. 1 tsp. lemon zest
  7. 3 tbsp. cornstarch
  8. 1 tsp. cinnamon
  9. 1⁄4 tsp. salt
  10. 1 Tbsp. butter, cut into pieces
  11. 1 Tbsp. brown sugar or sugar in the raw (large dark granulated sugar)


Preheat oven to 400° F. Use the Slicing Disk to slice apples into food processor work bowl. Remove Slicing Disk and toss apples with lemon juice.

Mix brown sugar, lemon zest, cornstarch, cinnamon and salt in medium bowl. Add sliced apples and toss, mixing thoroughly.

Roll out chilled dough to about 12-13 inches in diameter. Transfer rolled dough to a 9-inch pie plate. Dough will extend over edge of pie plate about 2 inches.

Fill pie crust with apple mixture, reserving 6 apple slices to arrange on top of pie. Gently fold pastry edges inward over 1 to 2 inches of the edge of fruit, pleating edges of the pastry as you fold.

Arrange reserved apples slices in circular pattern in the center of the pie. Dot the top of the exposed apples with pieces of butter and sprinkle with sugar.

Bake for 35-40 minutes or until apple mixture is bubbly and crust is golden brown.

Cool on wire rack at least 15 minutes before serving. Top with ice cream, if desired.