Five-Step Michigan Pie Recipe by the Michigan Apple Committee | 8 Servings

Ingredients Steps 1 package (9 oz.) JIFFY Pie Crust Mix 1. Prepare pie crust according to package directions 7 cups thinly sliced peeled tart Michigan * for 2 crust pie. Place bottom crust in 9-inch pie dish. 1 cup Pioneer Sugar 2. Combine apples, sugar, cornstarch, lemon juice, cinnamon and nutmeg in large bowl. Toss gently to 2 tablespoons cornstarch evenly coat apple slices. Spread filling evenly over 2 tablespoons lemon juice bottom crust. Dot with pieces of butter. 3/4 teaspoon ground cinnamon 3. Moisten edge of lower crust lightly with water. 1/4 teaspoon ground nutmeg Cover with top crust, trim and flute edges. Cut 3 1 tablespoon butter, cut into small pieces slits in top crust for venting. 1 (12 oz.) container T. Marzetti’s caramel apple dip 4. Bake in preheated 400°F oven 40 to 45 minutes or until crust is golden and apples are tender when *Best Pie Apples: Ida Red, Rome, , , pierced with a fork. (To prevent over browning, , , McIntosh. cover edge of pie crust with foil. Remove during last 20 minutes of baking.) 5. Serve warm pieces of drizzled with T. Marzetti’s Caramel Apple Dip just before serving. Heat dip to drizzle easily.

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