Five-Step Michigan Apple Pie

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Ingredients

  • 1 pkg. JIFFY® pie crust mix
  • 7 C tart Michigan apples*, peeled, thinly sliced
  • 1 C Pioneer® Sugar
  • 2 T cornstarch
  • 2 T lemon juice
  • ¾ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 1 T butter, cut into small pieces
  • 1 tub T. Marezetti’s® caramel apple dip (optional)

Directions

  1. Step 1: Prepare pie crust according to package directions for 2 crust pie. Place bottom crust in 9-inch pie dish.
  2. Step 2: Combine Michigan Apples, Pioneer® Sugar, cornstarch, lemon juice, cinnamon and nutmeg in large bowl. Toss gently to evenly coat apple slices. Spread filling evenly over bottom crust. Dot with pieces of butter.
  3. Step 3: Moisten edge of lower crust lightly with water. Cover with top crust, trim and flute edges. Cut 3 slits in top crust for venting.
  4. Step 4: Bake in preheated 400 degree F oven 40 to 45 minutes or until crust is golden and apples are tender when pierced with a fork. (To prevent over browning, cover edge of pie crust with foil. Remove during last 20 minutes of baking.)

Step 5: Variation:

  1. Serve warm pieces of apple pie drizzled with T. Marzetti’s® caramel apple dip just before serving. Heat dip to drizzle easily.
 

Cook's Note

Michigan’s best pie apples:Ida Red, Rome, Empire, Gala, Jonagold, Jonathan, McIntosh.
 
**From the Kitchen of: Michigan Apple Committee.
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.