About the Recipe
Great for beginner pie makers!
Ingredients
1 package (9 oz.) JIFFY Pie Crust Mix
7 cups thinly sliced peeled McIntosh 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
Preparation
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 Apple Dip just before serving. Heat dip to drizzle easily.