Golden Delicious apples are pale green to golden yellow in color. They are small to medium in size, and tend to be conical or oblong in shape. Golden Delicious apples are firm, crisp, and white-fleshed. These apples have a balanced sweet-tart aromatic flavor, which has been described as honeyed. The flavor varies depending on where these apples are grown; in a cool climate, the amount of acid increases, actually creating a sweeter flavor. They might develop a red blush. When grown in warmer areas, the acid content is lower, creating a milder flavor.
The sweet-tartness of the Golden Delicious means this apple is a good fresh eating variety. Fresh, raw apple slices may be added to green salads, fruit salads, or grain salads. Golden Delicious apples also have the necessary acid content and stability for baking. They can be baked into crisps, crumbles, tarts, cakes, galettes, and breads. Apple slices may also be cooked down into preserves and butters, or pureed into sauces and soups.
The optimum storage temperature for apples depends on the variety, but all are within the range from 30 to 40F.Apples are moderately susceptible to freeze damage. Temperatures more than 1 or 2 degrees below freezing should be avoided.
Classic Apple Pie
2 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup butter (2 sticks)
6-8 tablespoons cold water
8 Apples peeled and sliced
1 tablespoon lemon juice
1/2 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon ground
- Add the dough's ingredients gradually until all mixed together. Then put the dough in the fridge.
- While the pie crust is resting in the fridge, prepare the filling by tossing the sliced apples with lemon juice, brown sugar, cinnamon, and flour. And set aside.
- Remove the dough from the refrigerator and sit at room temperature for up to 10 minutes. This is required to soften the dough a bit to roll it out.
- Preheat oven to 375 F degrees.
- Place the pie dough lightly into a pie plate after rolling it.
- Add apple mixture (filling).
- Cover it with a second layer of the dough.
- Trim the excess dough, if needed. Brush generously with beaten egg. Gently place on top of the filling and make vents using a sharp knife, or cut into long strips to make a lattice.
- Bake for about an hour or until the crust is golden and brown and juices are bubbling.