Five-Step Michigan Apple Pie



  • 1 pkg. (9 oz.) Jiffy pie crust mix
  • 7 cups Michigan Idared apples, peeled and thinly sliced
  • 1 cup granulated sugar
  • 2 Tbsp. cornstarch
  • 2 Tbsp. lemon juice
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 Tbsp. butter, cut into small pieces
  • 1 (12 oz.) container T. Marzetti’s caramel apple dip

Five-Step Directions:

  1. Prepare pie crust according to package directions for 2-crust pie.  Place bottom crust in 9-inch pie dish.
  2. Combine apples, 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. 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. Bake in preheated 400 degree 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.)
  5. Serve warm pieces of apple pie drizzled with T. Marzetti’s Caramel Apple Dip just before serving.  Heat dip to drizzle easily.