Five-Step Michigan Apple Pie
Enjoy delicious Michigan Apple Pie in just 5 easy steps! Featuring a flaky crust filled with apples, sugar, and spice, a timeless favorite for any occasion.
Recommended Apple Variety:
Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Rome
Ingredients:
- 1 package (9 oz.) JIFFY Pie Crust Mix
- 7 cups thinly sliced peeled tart Michigan apples
- 1 cup Michigan sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter, cut into small pieces
- 1 (12 oz.) container caramel apple dip, such as Marzetti brand.
Serving Size:
- 8 servings
Directions:
- Preheat oven to 400° F. Prepare pie crust according to package directions for 2 crust pie. Place the bottom crust in a 9-inch pie dish.
- Combine apples, sugar, cornstarch, lemon juice, cinnamon, and nutmeg in a large bowl. Toss gently to evenly coat apple slices. Spread the filling evenly over the bottom crust. Dot with pieces of butter.
- Moisten the edge of the lower crust lightly with water. Cover with top crust, trim, and flute edges. Cut 3 slits in the top crust for venting.
- Bake in preheated 400°F oven for 40 to 45 minutes or until the crust is golden and apples are tender when pierced with a fork. (To prevent overbrowning, cover the edge of the pie crust with foil. Remove during the last 20 minutes of baking.)
- Serve warm pieces of apple pie drizzled with caramel apple dip just before serving. Heat dip to drizzle easily.
