Home About Calendar Books News Join Us
Starters
Soups
Salads
Veggies
Seafood
Poultry
Meats
Snacks
Chili
Breads
Desserts
Cakes
Cookies
Pies
Top Recipes

Pies Recipes

Contact Deanna

Michigan Apple Pie (Serves 8)

Every autumn I like to treat my husband, George, to an apple pie made with freshly picked Michigan apples. When available, I like to use Northern Spy apples.  The amount of sugar you use will depend on the tartness of the apples.  Don’t forget to serve this pie with vanilla ice cream.

3/4 to 1 cup sugar
2 tablespoons flour
1/2 to 1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
6 to 7 cups sliced peeled apples (2 to 2 and 1/2 lbs.)
Pastry for 2-crust pie
2 tablespoons butter or margarine

1. In mixing bowl combine sugar, flour, cinnamon, nutmeg and salt.

2. Add apples and toss together lightly.

3. Heap apples in pastry-lined 9-inch pie pan. Dot with butter.

4. Adjust top crust and flute edges; cut vents.

5. Bake in preheated 425 degree oven 50-60 minutes or until crust is browned and apples are tender.

Nutritional Information Per Serving:
396 calories, 19 grams fat, 3 grams protein, 55 grams carbohydrate, 3 grams fiber, 8 milligrams cholesterol, 332 milligrams sodium