Five-Step Michigan Apple Pie

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  • 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)


  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.
Five-Step Michigan Apple Pie
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