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Wednesday, January 25, 2012

Michigan’s Favorite Apple Recipes &

Michigan’s Best Apple Pie Recipes

NEWSRADIO

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Table of Contents FAVORITE Apple Cake with Butter Cream Icing………………………………………………… 5 Apple Cake……………………………………………………………………………... 5 Apple Cake……………………………………………………………………………... 6 Apple Cake with Applesauce Nut Filling…………………………………………….. 7 Apple – Cranberry Dessert…………………………………………………………… 8 Apple Crisp Dessert……………….……………….……………….……………….… 9 Apple Dumplings with Red Cinnamon Sauce……………….……………………… 9 Apple Harvest Delight Cake……………….……………….……………….………... 10 Apple-Walnut Cheese Bars……………….……………….…………………………. 11 Caramel Apple Puff Tree……………….……………….……………….…………… 12 Glazed Apple Bars……………….……………….……………….…………………... 13 Luxury Caramel Apple Diamonds……………….……………….…………………... 14 Maple Apple Clafouti with Maple Praline Bacon Topping……………….………… 15 Meringue Apple Dapple Pudding….…………….…………….…………….……….. 16 Michigan Apple Marmalade….…………….…………….…………………………… 17 Savory Apple Galettes….…………….…………….…………….…………………… 18 My Mom’s Best Apple Cake….…………….…………….…………….…………….. 19 Sticky Apple Pecan Rolls….…………….…………….…………….………………... 20 Upside-Down Apple Gingerbread……….…………….…………….……………….. 21 Winter’s Best Cheesecake….…………….…………….…………….……………… 22 DOUBLE CRUST Apple Pie….…………….…………….…………….…………….……………………. 25 Apple Pie (No. 5) ….…………….…………….…………….…………….………….. 26 Creole Apple Pie….…………….…………….…………….…………….…………… 27 Eric’s Big Mac Apple Pie….…………….…………….…………….………………… 28 Friendship Apple Pie….…………….…………….…………….…………….………. 29 Gayle’s Green Chile/Cheesy Apple Pie….…………….…………….……………… 30 MIapple+MIblueberry+MIpie….…………….…………….…………….……………. 31 Mike’s Big Mac Sensational Apple Pie….…………….…………….………………. 31 Miss Mary’s “Famous” Apple Pie …….…………….…………….…………….……. 32 Nana’s Sugar-Dusted Caramel Pecan Apple Strudel Pie….…………….……….. 33 Red Hot Apple Pie….…………….…………….…………….…………….…………. 34 Salted Caramel Apple Pie….…………….…………….…………….………………. 35 Schultze’s Favorite Caramel Apple Pie….…………….…………….……………… 36 Snow Apple Blackberry Pie….…………….…………….…………….……………... 37 Topsy Turvy Apple Pie….…………….…………….…………….…………….…….. 38 Traverse City Twist Michigan Apple Pie….…………….…………….……………... 39 Yankee Spy Apple Pie….…………….…………….…………….…………….…….. 40

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Table of Contents (Continued)

CRUMB TOP Apple Almond Pie….…………….…………….…………….………………………… 43 Apple Bacon Crumb Pie….…………….…………….…………….…………………. 44 Apple Coconut Crumb Supreme….…………….…………….…………….……….. 45 Apple Pie with Pretzel Crumb Topping….…………….…………….………………. 46 Apple Pie with Bacon & Cheese Crumble Topping….…………….………………. 47 Bavarian Apple Torte….…………….…………….…………….…………………….. 47 Bill & Sherry’s Caramel Apple Crisp Pie….…………….…………….…………….. 48 Caramel Apple Pie….…………….…………….…………….…………….…………. 48 Caramel Apple Tart….…………….…………….…………….…………….………… 49 Cran-Apple Crumb Pie….…………….…………….…………….…………….…….. 50 Creamy Apple Medley Crunch Pie….…………….…………….…………….……... 51 Crumb Crust Apple Pie….…………….…………….…………….…………….……. 52 Crumb Topped Butter Mint Apple Pie….…………….…………….………………... 52 Crumbly Cheesy Apple Cream Pie….…………….…………….…………………… 53 Grandma’s Apple Streusel Pie….…………….…………….…………….………….. 54 Maple Cream Apple Pie….…………….…………….…………….…………………. 55 Pecan Crumb Sour Cream Apple Pie….…………….…………….………………... 56 Three Apple Crumb Pie….…………….…………….…………….…………………. 57 Spiced-Rum Apple Pie….…………….…………….…………….…………………... 58

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FAVORITE APPLE RECIPES

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Apple Cake with Butter Cream Icing Cake Butter Cream Icing

2 cups flour 1 cup butter 2 cups Pioneer Sugar 1 cup shortening 2 tsp. baking soda 2 cups Pioneer Sugar ½ tsp. cinnamon 1 1/3 cups milk (warm to luke warm) ½ cup oil Vanilla to taste 4 eggs 5 cups peeled and finely chopped tart apples (use Michigan Jonathan or McIntosh for tart apples use Michigan Ida Red or Northern Spy for firm apples) 1-2 cups finely chopped walnuts Preheat oven to 350F. Cake Directions:

Mix all ingredients. Bake in 9 x 13 pan for 60-65 minutes. Butter Cream Icing Directions:

Cream butter, shortening and Pioneer Sugar. Add approximately ¼ of the warm milk, beat on high. Continue beating on high and adding ¼ milk until the milk is used. Add vanilla. Beat until sugar is dissolved. Frost top and sides of apple cake.

-Cheryl Lietz, Clinton Twp, MI

Apple Cake Cake 2 cups Pioneer Sugar 1 tsp. baking soda 6 Tbsp. melted oleo 1 tsp. salt 2 eggs 1 cup chopped nuts 1 tsp. vanilla 3 cups apples, peeled and chopped 2 cups flour Sugar and cinnamon

Preheat oven to 350F. Cake Directions:

Mix sugar, oleo, eggs, and vanilla in a large bowl. Add flour, soda, and salt. By hand, mix in nuts and apples. Pour into a greased 9 x 13 pan. Bake for 35 – 40 minutes. When there is only 10 baking minutes remaining, sprinkle sugar and cinnamon on top of the cake.

-Patricia Rickelmann, Manchester, MI

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Apple Cake Cake 1 ½ cups vegetable oil 1 ½ cups Pioneer Sugar ½ cup packed Pioneer Golden Lt. Brown Sugar 3 eggs

3 cups all-purpose flour

2 tsp. ground cinnamon ½ tsp. ground nutmeg ½ tsp. salt 6 cups soft apples (Michigan Wolf River, Jonagold), peeled and diced 2 tsp. Vanilla Extract Glaze ½ - ¾ cup Pioneer Confectioner’s sugar 2 tsp. water Preheat oven to 325F. Cake Directions:

In a mixing bowl, combine oil and sugars. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to batter and stir well. Fold in apples and vanilla. Pour into greased and floured 10-inch tube pan. Bake for 1½ hours or until cake tests done. Cool in pan for 10 minutes; remove to wire rack to cool completely. Glaze Directions:

Gradually add enough water to Confectioner’s sugar to reach desired consistency. Drizzle on the top of the cake and let run down the sides.

-Carole Skibbe, Eau Claire, MI

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Apple Cake with Applesauce Nut Filling Cake Applesauce Nut Filling 3 Tbsp. butter 3 cups shredded apples 1 cup Pioneer Sugar ½ cup Pioneer Sugar ½ tsp. cinnamon 1 cup apple cider ½ tsp. nutmeg ½ cup chopped walnuts ½ tsp. salt 2 Tbsp. cornstarch 1 tsp. baking soda ¼ cup Cider 1 cup flour 3 cups diced apples (Jonathon) ¼ cup chopped nuts (walnuts) 1 tsp. vanilla 1 egg Preheat oven to 350F. Applesauce Nut Filling Directions:

Cook apples, Pioneer Sugar and 1 cup of the apple cider until apples are tender. Add chopped nuts. Gradually mix cornstarch and ¼ cup cider and add to apples. Cook on low until mixture thickens. Cool. Cake Directions:

Cream butter and sugar until light. Add egg. Add dry ingredients, fold in apples and nuts. Bake in round cake pan – greased and lightly floured – 9 x 1 ½ pan. Bake for 50 minutes or until a toothpick comes out clean. Cool for 10 minutes in pan. When cool, split cake in half and fill with applesauce filling. Top with Cool Whip, caramel syrup, and nuts.

-Sharon Kanous, Tecumseh, MI

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Apple – Cranberry Dessert Filling Biscuit Topping

1 ½ lbs. MichiganIda Red, or other firm, tart Michigan Apples, peeled, halved, cored, sliced

1 ¼ cups all-purpose flour 2 tsp. baking powder

2 cups fresh or frozen cranberries (thawed) ½ tsp. salt 1 cup Pioneer Sugar 6 Tbsp. unsalted butter, cut in tablespoon-size

pieces at room temperature ½ cup milk Grated zest of 1 orange and 1 lemon Preheat oven to 375F. Filling Directions:

In a large bowl, combine the apples and cranberries. Add the Pioneer Sugar and toss to mix. Scatter the fruit mixture evenly over the bottom of a large ovenproof frying pan. Place over medium heat and cook, uncovered, until the juices are bubbling, about 10 minutes. Biscuit Topping:

In a bowl, sift together the flour, baking powder, and salt. Scatter the butter and zests over the top. Using a pastry blender or 2 knives, cut the butter into the flour mixture until the mixture is the consistency of coarse meal. Gradually add the milk while stirring with a fork just until the ingredients are moistened and cling together. Do not over mix. For cut biscuits, turn the dough out onto a lightly floured work surface, knead briefly to bring the dough together, and roll out ¾ inch think. Using a biscuit cutter or a glass 2 inches in diameter, cut out the biscuits. Place on top the apples and cranberries, arranging them evenly on the surface. For drop biscuits, drop the dough by heaping tablespoons evenly onto the fruits. Bake until the biscuits and the fruit is bubbling, about 35 minutes. Serve right away, or let cool on a wire rack and serve warm or at room temperature. Make 6 servings.

-Arlene Cross, Frankenmuth, MI

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Apple Crisp Dessert Ingredients 7 medium/large Michigan Ida Red apples, peeled and sliced ¾ cup oatmeal 1 cup Pioneer Sugar ½ tsp. baking soda 1 tsp. cinnamon ½ tsp. baking powder 1/3 cup Land O’Lakes margarine, not softened ¼ tsp. salt ¾ cup Pioneer Golden Lt. Brown Sugar ½ cup chopped pecans Preheat oven to 375F. Directions:

Mix together apples, sugar, and cinnamon. Place in greased 9 x 13 baking dish. Mix together remaining ingredients – except pecans – until crumbly. Sprinkle over apple mixture and then sprinkle pecans on top. Bake for 45 minutes. Serve warm with vanilla ice cream.

-Betty Kotman, Hudsonville, MI

Apple Dumplings with Red Cinnamon Sauce Syrup Filling

2 cups water 2/3 cups finely chopped apples 1 ¼ cups Pioneer Sugar ¼ cup Pioneer Sugar 1 to 2 drops red food coloring ¾ tsp. ground cinnamon ¼ tsp. ground nutmeg Dough 1 tsp. red cinnamon candies 3 Tbsp. vegetable shortening ¼ stick butter 2 cups all-purpose flour 4 tsp. baking powder Pinch of salt 1 egg ½ cup milk Preheat oven to 375F. Syrup Directions:

Combine sugar and water in small saucepan; bring to boil. Add red food coloring and stir. Pour into bottom of 9 x 13 baking pan. Set aside. Dumpling Directions:

Combine shortening, flour, baking powder and salt with electric mixer. Combine egg and milk; add to creamed mixture. Roll dough out between sheets of wax paper to ¼ inch thickness. Remove top paper. Combine and spread with filling ingredients. Roll up like cinnamon rolls. Remove bottom paper. Slice into 8-10 rolls with sharp knife. Carefully lay rolls on top of syrup. Dot rolls with butter. Bake for 20-30 minutes or until golden. Serve warm. Makes 8-10 servings.

-Richard Rizzio, Troy, MI

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Apple Harvest Delight Cake Cake 2 tsp. rum extract 4 eggs, lightly beaten 2 tsp. vanilla extract 3 ¾ cups cake flour, sifted 1 ½ cups vegetable oil 1 cup Golden Raisins (for softer raisins, soak in 1 cup buttermilk warm water for 1 hour) 1 ½ cup finely chopped walnuts (1/2 cup optional 3 cups (1 ½ lbs) Michigan Gala Apples, pealed to garnish top) and grated 2 cups applesauce, unsweetened Apple Cream Cheese Frosting 2 cups Pioneer Sugar 3 packages (3 oz.) cream cheese 1 cup packed Pioneer Golden Lt. Brown Sugar 2 tsp. vanilla extract 1 tsp. salt 2 tsp. rum extract 1 ½ tsp. baking soda 1 tsp. cinnamon 1 tsp. baking powder 4 cups Pioneer Confectioner’s Sugar 2 tsp. ground cinnamon ½ stick butter (softened) 1 tsp. ground nutmeg 1/3 cup apple cider of apple juice 1 tsp. allspice (optional) (2 Tbsp. more for desired thickness) Preheat oven to 350F. Cake Directions:

In a large bowl, mix together cake flour, Pioneer white and brown sugars, spices, baking powder, baking soda, and salt. Add eggs, oil, buttermilk, vanilla and rum extracts into dry mixture. Beat on low for 3 minutes. Stir in applesauce, grated apples, raisins, and walnuts. Pour into 3 greased and lightly floured nine-inch layer pans. Bake for 30-35 minutes or until a toothpick test comes out clean. Allow cake layers to cool fully before applying the cream cheese frosting. Frosting Directions:

In a small bowl, beat cream cheese, cinnamon, apple cider or apple juice, butter, vanilla and rum extracts until fluffy. Add Pioneer Confectioner’s Sugar. Beat until smooth. Frost the layers, stacking as you go. After the cake is fully frosted, sprinkle the reserved walnuts on cake top (optional).

-Virginia Prince, Flint, MI

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Apple-Walnut Cheese Bars Bottom Layer Topping

1 cup presifted flour ½ cup butter ½ tsp. salt ½ cup Pioneer sugar 1/3 cup shortening or oil ½ cup Pioneer Golden Lt. Brown Sugar ¼ cup shredded sharp cheddar cheese 2/3 cup flour 2 Tbsp. water 1 cup toasted chopped walnuts (2 minutes in microwave) Filling 5 cups Michigan Jonathon apples, peeled/ sliced ½ cup Pioneer Sugar 2 Tbsp. flour 1 tsp. cinnamon ½ tsp. nutmeg Preheat oven to 375F. Bottom Layer Directions:

Combine first two ingredients, add shortening or oil and mix until crumbly. Add shredded cheese, 2 tablespoons water, spread and press into bottom of 9 x 11 pan. Filling Directions:

Mix sugar, flour and spices. Add to and stir thoroughly with apples. Spread on bottom layer. Topping Directions:

Mix all together well. Sprinkle over filling. Bake at 375F for 35 to 45 minutes. Great cold and hot!

-Linda Calhoun, Adrian, MI

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Caramel Apple Puff Tree Puff Balls Glaze

1 ¼ cups water ¼ cup white corn syrup 2/3 cups butter, cubed ½ cup Pioneer Golden Lt. Brown Sugar 1 ¼ cups flour ¼ cup butter, unsalted 5 eggs ½ tsp. vanilla ½ cup pecans, chopped Filling 4 cups Michigan Jonagold apples, small pieces Pioneer Confectioner’s Sugar (for dusting) 1 Tbsp. lemon juice ½ cup Pioneer Sugar ½ cup Golden Brown Pioneer Sugar ¼ cup cornstarch 1 tsp. cinnamon ¼ tsp. nutmeg ¼ tsp. salt 2 cups water

Preheat 400F. Puff Balls Directions:

In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball form. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by rounded teaspoons 2 inches apart onto greased baking sheets. Make at least 58 puffs. Bake at 400F for 20 to 25 minutes or until golden brown. Remove to wire racks. Cut a small slit in the side of each puff to allow steam to escape. Cool puffs. Filling Directions:

In a large bowl toss apples with lemon juice and set aside. In a pan combine sugars, cornstarch, cinnamon, salt and nutmeg. Add water, cook over medium heat, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly. Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender. Cool. Pipe mixture into puffs. Glaze Directions:

Combine corn syrup, sugar, and butter into saucepan and bring to a boil. Boil gently about 5 minutes, stirring occasionally until a candy thermometer reads 210F. Remove from heat and add vanilla; stir well. Stir in pecans. Cool. Assemble Tree:

Separate puffs according to size and shape, choosing the flattest ones for the bottom layer and the smallest ones for the top. For the bottom layer, dip the bottoms of the 21 flattest puffs into a glaze. Place on a 10-inch round serving platter, forming a solid circle. For the second layer, dip glaze on the bottoms of 15 puffs, then position on base layer. Continue building tree, using about 11 puffs in third layer, about 6 puffs in fourth layer, about 4 puffs in fifth layer and one puff on top. Drizzle remaining glaze over tree, thinning with hot water if necessary. Loosely cover tree with plastic wrap and refrigerate for up to 2 hours. Just before serving, dust with Pioneer Confectioner’s Sugar.

-Betty Timmreck, Eau Claire, MI

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Glazed Apple Bars Bottom Layer Glaze

4 cups flour 1 ½ cup Pioneer Confectioner’s Sugar 1 cup Pioneer Sugar 2 ½ Tbsp. warm milk 1 tsp. Baking powder 1 Tbsp. softened butter 1 tsp. salt ¼ tsp. Vanilla extract 2 ½ sticks butter 1/8 tsp. salt 2 eggs Filling 4 cups sliced Michigan apples ¾ cup Pioneer Sugar ¼ cup flour 1tsp. cinnamon Preheat at 350F. Bottom Layer Directions:

Sift together flour, sugar, baking powder, and salt. Cut the sticks of butter into the flour mixture. Beat eggs and add to the mixture. Put half of this mixture into a 12x15x1 pan and press down. Filling Directions:

Heap sliced apples into pan over bottom layer. Mix the sugar, flour, and cinnamon and sprinkle over apples. Sprinkle the remaining bottom layer mixture over all. Bake at 350F for 45 minutes. Glaze Directions:

Mix well the Confectioner’s sugar, milk, butter, vanilla extract and salt. Spread drizzle glaze over cooled bars. Cut and serve.

-Beverly Bailey, Adrian, MI

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Luxury Caramel Apple Diamonds Drizzle Filling

24 unwrapped Caramels 6 cups peeled, cored and sliced Michigan Golden ½ cup Half & Half Delicious apples ½ tsp. cinnamon 1/3 Pioneer Sugar 1/3 cup Pioneer Golden Lt. Brown Sugar, packed Crust 1/3 cup flour 2 ½ cups flour ¼ tsp. salt ¼ cup Pioneer Sugar 2 Tbsp. fresh lemon juice 1¼ tsp. salt 1/8 tsp. Lemon zest ½ cup unsalted butter 1/8 tsp. Freshly grated nutmeg ¼ cup canola oil

¼ cup water Topping

1 egg, beaten 8 oz. softened cream cheese 1/3 cup Pioneer Sugar 1 egg ½ tsp. vanilla 1/3 cup chopped, toasted pecans

Preheat 375F. Drizzle Directions:

Melt 24 caramels, Half & Half, and cinnamon into a saucepan on low heat. Stir until combined, then set aside. Crust Directions:

Mix dry ingredients, cut in butter to small pea size. Mix oil, water and egg. Pour over dry mixture, then mix well. Press into sprayed 15x10 jelly roll pan. Filling Directions:

Mix all together and place in crust evenly. Drizzle with caramel sauce. Topping Directions:

Mix well with beater. Pour over cream cheese mixture- spread evenly. Bake 375F for 35 to 45 minutes or until golden. 1. Let cool on rack. 2. Cut into squares, then triangles. 3. Before serving sift Pioneer Confectioner’s sugar evenly over triangles. 4. Store in refrigerator.

-Dolly Votruba, Augres, MI

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Maple Apple Clafouti with Maple Praline Bacon Topping Maple Praline Bacon Clafouti

1 lb. bacon 1 cup flour ½ cup chopped pecans ½ cup Pioneer Sugar 3 Tbsp. Maple syrup 1 tsp. baking powder 3 Tbsp. butter 3 eggs ½ cup Pioneer Lt. Brown Sugar 3 Tbsp. Maple syrup 2 Tbsp. Pioneer Sugar 1 tsp. vanilla extract 4 Tbsp. butter, melted 3 Michigan Red Roma apples, peeled and

chopped Preheat over to 350F. Maple Praline Bacon Directions:

Place the bacon slices in a large skillet, cook over high heat, turning, until evenly browned. Drain the bacon slices on paper towels. Toast pecans in the preheated oven on an unlined baking sheet until golden brown and aromatic. Set aside to cool. Line a baking sheet with parchment paper. Stir the maple syrup, butter and both sugars together in a large skillet over medium-high heat and cook, stirring constantly, until a foamy caramel, and a candy thermometer reads 270F. Quickly stir in the pecans. Toss the bacon strips into the mixture to coat each strip, remove the bacon with tongs and place on prepared baking sheet to cool. Clafouti Directions:

Sift flour, sugar and baking powder into a bowl. Make a well in the center and add the eggs, maple syrup and vanilla. Mix well to form a smooth batter. Add the melted butter. Let batter stand while preparing the apples. Peel, core and chop the apples. Raise the preheated oven temperature from 350F to 450F. Butter an 8” round cake pan. Stir the apples into the batter and pour into pan. Bake for 30 minutes or so, until a toothpick inserted into center comes out clean. Immediately crumble maple praline bacon over top of hot clafouti. Cool in pan for 5 minutes, remove from pan onto a wire rack. Can be served warm or cold. Yum!

-Linda Stanley, Warren, MI

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Meringue Apple Dapple Pudding Pudding Topping

½ cup sifted enriched flour ½ sifted enriched flour 1 tsp. double acting baking powder ¼ cup Pioneer Sugar ½ cup Pioneer Sugar ¼ cup packed Pioneer Golden Lt. Brown Sugar 1 tsp. cinnamon or apple pie spice 1 tsp. cinnamon 1 slightly beaten egg ¼ tsp. salt 1 Tbsp. lemon juice 1 tsp. grated lemon rind 1 tsp. almond extract, if desired ¼ cup butter or margarine 4 cups Michigan Spy or Ida Red apples, pared and sliced Meringue

½ cup almonds, slivered or chopped 2 Tbsp. sugar ½ cup golden raisins 1 Tbsp. corn starch ½ cup cold water 4 egg whites ¼ tsp. cream of tarter 8 Tbsp. Pioneer Sugar Preheat oven at 375F. Pudding Directions:

In a large bowl sift together flour, baking powder, sugar and cinnamon. Add 1 slightly beaten egg, lemon juice and almond extract. Add apples, almonds and raisins. Turn into 6 - 1 ½ cup well-greased single serving glass bakeware. Topping Directions:

In a bowl, combine flour, sugar, brown sugar, cinnamon, salt and lemon rind. Cut in butter until mixture resembles coarse meal. Sprinkle over apple. Bake for 30-35 minutes. Special Meringue Additive:

To keep meringue from weeping, combine sugar, cornstarch and water. Mix and boil until thick and clear, then cool while whipping egg white for meringue. Meringue:

Beat egg whites with cream of tarter. Add the cooled cooked special additive. Continue beating; slowly add sugar. Cover top of pudding making sure to seal edges. Place in 400F oven for 15-20 minutes. Remove and cool on wire rack. Delicious.

-Mary Jo Olmstead, Manchester, MI

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Michigan Apple Marmalade 6 cups, washed, unpeeled, cored and chopped Michigan apples of assorted colors and varieties 4 cups Pioneer Sugar 1 thinly sliced lemon (with rind attached) 1 tsp. cinnamon 1 Tbsp. fresh lemon juice 1 package powdered pectin 1 cup water Great Michigan twist on the Florida Citrus standard, the apple flavor is bright and a yummy way to start your day! This is a great recipe to mix Michigan apples into as you keep the skin on them – so mixing the colors (Ginger Gold & Golden Delicious with Ida Red & Gala) can lead to an extremely tasty AND pretty marmalade!! Depending when you visit the orchards and what you pick, this jam’s flavor can change as well. Directions:

Combine apples, water and lemon juice in deep pot. Cover and boil gently for 15 minutes, stirring occasionally. Stir in pectin. Bring back to a boil, stirring constantly. Add sugar, lemon slices and cinnamon. Bring to a hard boil for 1 minute, stirring constantly. Remove from heat and ladle into jars and process in boiling water bath for 8 minutes.

-Christine Laming, Canton, MI

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Savory Apple Galettes Crust Filling

1 small parsnip (about 4 oz), peeled 1 Tbsp. extra-virgin oil 2 cups all-purpose flour, plus more for dusting 1 Tbsp. unsalted butter 1 tsp. salt 3 Michigan Gala apples, peeled, cored, halved, 1 tsp. Pioneer Sugar and sliced ¼” thick ¼ tsp. freshly ground pepper 8 medium yellow onion, halved and thinly sliced ¾ cup (1 ½ sticks) cold unsalted butter, cut into 3 Tbsp. cider vinegar small pieces ½ tsp. coarse salt ½ cup finely grated manchego cheese (about 1 ½ oz.) 1 cup coarsely grated manchego cheese (2 - 3 oz.) 2 ½ tsp. finely chopped fresh rosemary Freshly ground pepper, to taste 1 large egg yolk ¼ cup ice water Crust Directions:

Finely grate parsnip (you will need ½ cup). Place on a clean kitchen towel, (do not use paper towels), and squeeze to extract as much liquid as possible. Pulse parsnip, flour, salt, sugar, pepper, butter, cheese, and rosemary in a food processor. Add egg yolk, and pulse to combine. Drizzle ice water evenly over mixture; pulse until dough just comes together. Shape into a disk, and wrap in plastic. Refrigerate 1 hour or up to 2 days. Filling:

Heat oil and butter in large skillet over medium-high. Add apples and onions, and cook until golden brown, about 15 minutes. Cover, reduce heat to low, and cook until very soft and caramelized, about 35 minutes. Add vinegar and salt, and cook 5 minutes. Remove from heat and let filling cool completely. On a lightly floured surface, roll out dough 1/8” thick. Cut out six 7” rounds, gathering scraps and rerolling dough, if needed. Place on large parchment-lined baking sheets. Puree half the apple-onion mixture in a food processor until smooth. Using an offset spatula, spread 3 tablespoons apple-onion puree over each round, leaving a 1” border around edges. Sprinkle each with 2 tablespoons cheese. Season with pepper. Top each with a generous tablespoon of remaining apple-onion mixture, and sprinkle with 2 teaspoons cheese. Fold in edges of dough, crimping with your fingers. Refrigerate until dough is firm, about 30 minutes. Meanwhile, preheat oven to 350F. Bake until edges are golden brown, 40-45 minutes. Serve warm or at room temperature. Makes 6 Galettes.

-Diane Onnie, Warren, MI

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My Mom’s Best Apple Cake Cake

1 cup vegetable oil 2 cups Pioneer Sugar 3 large eggs 1 ¼ tsp. vanilla 2 cups flour 1 tsp. salt 1 tsp. baking soda 3 cups apples such as Michigan Northern Spy, Red Rome, Ida Red or Jonagold, pared & diced 1 cup chopped walnuts 1 Tbsp. flour Frosting

½ cup butter 1 cup Pioneer Golden Lt. Brown Sugar, firmly packed ¼ cup milk Preheat oven 350F. Cake Directions:

In a bowl beat vegetable oil, sugar, eggs and vanilla with an electric mixer for 3 minutes or until well incorporated. Sift together flour, salt, and baking soda. Gradually add dry ingredients to egg mixture, beating well after each addition. Stir in apples. Combine walnuts and 1 tablespoon flour; add to batter. Pour into greased and floured 13x9x2 baking pan. Bake for one hour or until cake tests done. Cool in pan on rack. Frosting Directions:

In saucepan combine butter, brown sugar and milk. Cook over medium heat, stirring constantly, until mixture boils. Boil for 3 minutes. Remove from heat; spread at once on cake.

Anne Marie Hurley, Livonia, MI

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Sticky Apple Pecan Rolls Dough Filling

6 ¼ - 6 ¾ cups all-purpose flour ½ cup packed Pioneer Golden Lt. Brown Sugar 2 packages active dry yeast ½ cup Pioneer Sugar 1 ¾ cups milk ¼ cup all-purpose flour ¼ cup frozen apple juice, thawed 1 Tbsp. ground cinnamon ¼ cup butter ½ cup butter 1 ½ tsp. salt 2 cups tart Michigan apples, peeled, finely chopped 1 egg 1 cup chopped pecans Syrup

½ cup butter 1 cup packed Pioneer Golden Lt. Brown Sugar ¼ cup corn syrup Dough Directions:

In a large mixing bowl, combine 2 ½ cups of flour and the yeast. In a medium sized saucepan heat and stir milk, apple juice, ¼ cup butter, and the salt until warm. Add to flour and yeast mixture. Beat in egg on low speed for 30 seconds, scraping side of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough, and shape it into a ball. Place dough in lightly greased bowl, turning once to grease the surface of the dough. Cover; let rise in a warm place until doubled (45-60 minutes). Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Grease a 13x9x2-inch baking pan; set aside. Filling Directions:

In a small mixing bowl, combine brown sugar, granulated sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Reserve until needed. Roll the dough into a 24x16-inch rectangle. Sprinkle with filling, apple and nuts. Roll up from long side, jellyroll style. Pinch to seal edge. Syrup Directions:

In a saucepan, melt butter. Stir in packed brown sugar and corn syrup. Cook and stir until sugar melts. Remove from heat. Pour syrup into baking pan. Cut dough, crosswise, into 12 rolls and place, cut sides down, into prepared pan. Cover and let rolls rise until nearly doubled (about 45 minutes). Bake in a 350F oven for 40 minutes or until rolls are lightly browned and sound hollow when lightly tapped. Invert onto serving plate while warm. Makes 12 rolls.

-Sally Sibthorpe, Shelby Twp, MI

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Upside-Down Apple Gingerbread 8 Tbsp. unsalted butter, divided 3 Michigan Honey Crisp (or any Michigan apple of your choice) peeled, cored and thinly sliced 3 Tbsp. Pioneer Golden Lt. Brown Sugar 1 ½ cups all-purpose flour ¾ tsp. baking soda ¼ tsp. salt 1 tsp. cinnamon 1 tsp. ground ginger ¼ tsp. cloves 1/3 cup Pioneer Sugar 1 large egg ½ cup molasses 1 cup hot water Preheat oven to 350F. Grease an 8” round cake pan. In a large skillet, melt 2 tablespoons butter. Add the apples and sprinkle with brown sugar. Saute 5 minutes or until softened. Pour liquid into prepared cake pan and arrange apple slices in a single layer. Stir flour, baking soda, salt, cinnamon, ginger and cloves. Set aside. In a bowl, beat remaining 6 tablespoons butter and 1/3 cup sugar with an electric mixer until fluffy. Beat in egg and molasses. Beat in 1/3 flour mixture and ½ cup water; repeat with 1/3 flour mixture and ½ cup water; add remaining 1/3 flour mixture and mix until well combined. Pour batter into pan over apples and spread evenly. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Let cool on a rack 10 minutes. Run a knife around pan edge to loosen, then invert cake onto a serving plate. Let cool to room temperature before serving. Serves 8.

-Barbara Wheeler, Royal Oak, MI

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Winter’s Best Cheesecake Crust Topping

1 ¼ cup graham cracker crumbs 4 cups Michigan apples (Gala, Cortland or other 3 ½ Tbsp. butter, melted tasty baking variety) chopped, peeled 2 Tbsp. Pioneer Golden Lt. Brown Sugar ½ cup Pioneer Golden Lt. Brown Sugar 1 cup chopped pecans Filling 1 ½ tsp. quality cinnamon 4 –8oz packages cream cheese, softened 1 cup Pioneer Golden Lt. Brown Sugar 1 tsp. vanilla 1 cup sour cream 4 eggs, room temperature Preheat oven to 325F. Crust Directions:

Mix crumbs, butter and 2 tablespoon Pioneer Golden Lt. Brown Sugar, and press mixture onto bottom of 9” spring form pan. Filling Directions:

Beat cream cheese, 1 cup of Pioneer Golden Lt. Brown Sugar, and vanilla together with an electric mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, until blended. Pour mixture over crust. Topping Directions:

For topping, mix ½ cup Pioneer Golden Lt. Brown Sugar, apples, pecans, and cinnamon, then gently spoon over the filling. Bake 55 minutes or until center is almost set. Cool on baking rack. Cover and refrigerate overnight. Gently slide a butter knife around edge or spring form pan before releasing the pan’s edging. Let stand at room temperature 15 minutes before serving. Refrigerate remaining cheesecake. Enjoy! Make 12-16 servings.

-Genevieve Connors, Royal Oak, MI

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DOUBLE CRUST APPLE RECIPES

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Apple Pie Crust Filling

2 cups sifted all-purpose flour ¼ cup Pioneer sugar 1 ½ tsp. salt ¼ cup flour ½ cup vegetable oil ½ tsp. nutmeg ¼ cup cold whole milk ½ tsp. cinnamon dash of salt 6-7 cups thinly sliced, pared Michigan McIntosh Apples 2 Tbsp. butter Heat oven to 425F. Crust Directions:

Mix flour and salt. Pour oil and milk into one measuring cup, but don’t stir; add all at once to flour. Stir until mixed. Press into smooth ball. Cut in halves; flatten slightly. Roll each half between 2 sheets of waxed paper. Filling Directions:

Stir together sugar, flour, nutmeg, cinnamon, and salt; mix together with apple; Turn into pastry lined pie pan; dot with butter. Cut slits in top crust; cover pie. Seal and flute; baste top of pie with milk and sprinkle sugar on top. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

-Judy Borisen, Sterling Heights, MI

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Apple Pie (No. 5) Filling Cornmeal Crust

12 Michigan Fuji apples (peeled, cored, quartered) 2 1/3 cups all-purpose flour (triple sifted) ½ cup packed Pioneer Golden Lt. Brown Sugar ¼ cup plain yellow cornmeal ½ cup Pioneer Sugar 2 Tbsp. Pioneer Sugar ¼ cup cornstarch ¼ tsp. cinnamon 1 Tbsp. cinnamon ¾ tsp. salt 1 tsp. salt ¾ cup cold butter cut into ½” pieces ¼ cup apple juice ¼ cup Crisco shortening cut into ½” pieces 8-10 Tbsp. chilled apple cider Finish for Top Crust

1 beaten egg yolk + 1 Tbsp. water Cinnamon and Pioneer Sugar (cinnamon toast style) Preheat oven to 375F. Filling Directions:

Mix apples well with Pioneer Sugar, cinnamon, salt, and apple juice. Bake at 375F in a covered dish for 40 minutes. Remove from the oven and set aside. Drain juice from apples into a saucepan. Add brown sugar and cornstarch to the juice. Stir over high heat until bubbly and thick. Pour over the apples and stir. Crust Directions:

Put together and triple sift flour, cornmeal, sugar, cinnamon, and salt. Cut in butter and shortening with a pastry blender until mixture resembles small peas. Sprinkle apple cider with a spoon over dough trying to moisten as much as possible with as little liquid as possible. Mix lightly with a fork. As soon as dough sticks together when pinched between two fingers, it is ready. Place dough in a bowl covered with a cloth dampened with cold water (wrung out); tuck the cloth over the dough in bowl. Refrigerate for 30 minutes. Roll out on a lightly floured board. Separate into 2 disks. Roll out one crust and place in the pie plate. Pour in apple mixture. Cover with second crust. Beat together yolk and water. Brush on top of crust. Sprinkle with cinnamon and sugar mixture. Vent crust. Bake at 450F for 15 minutes then 350F for 35 minutes. Whew…that’s it. Grab your forks and dig in!

-Jamie Pacione, Bay City, MI

27

Creole Apple Pie Crust Pie Filling

2 cups all-purpose flour 1 lb fresh apples such as Michigan Red Rome, 1 tsp. salt Ida Red or Northern Spy, peeled, cored, sliced 2/3 cup plus 2 Tbsp. shortening 2 Tbsp. Fresh lemon juice 4 to 5 Tbsp. cold water ½ tsp. ground nutmeg ½ tsp. ground cinnamon Hard Sauce ½ cup Pioneer Sugar ½ cup butter ¼ cup raisins 1 ½ cup Pioneer Confectioner’s Sugar 1 cup Pioneer Golden Lt. Brown Sugar 1 Tbsp. boiling water 2 Tbsp. flour 1 tsp. Brandy or ½ tsp. Brandy flavoring 2 Tbsp. butter ½ cup pecan, broken into pieces ¼ cup milk Crust Directions:

Mix flour and salt together in large bowl. Cut in shortening with pastry blender or two knives until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and pasty almost cleans side of bowl. Gather pastry into a ball and cover until ready to use. Method:

Preheat oven to 450F. Divide pastry ball in half. Cover one until ready to use. On a lightly floured surface, roll pastry out enough to line a 9” pie plate. Put prepared apples in the lined pie plate and sprinkle with lemon juice, nutmeg and cinnamon. Sprinkle white sugar and raisins evenly over apple. Mix the brown sugar, flour and butter in a bowl until well blended, then spread over contents of pie. Sprinkle with pecans. Add most of the milk. Roll out second (top) crust and cover pie. Prick top with a fork and brush rest of milk over top crust. Bake for 10 minutes, reduce oven temperature to 350F and bake another 30 minutes. Crust should be golden when done. Hard Sauce Directions:

Cream butter until light; beat in sugar and add water. Beat in Brandy or Brandy flavoring. Serve on each slice of pie.

-Anne Marie Hurley, Livonia, MI

28

Eric’s Big Mac Apple Pie Crust Filling

3 cups all-purpose flour ¾ cup Pioneer Sugar ½ tsp. salt ½ cup firmly packed Pioneer Golden Lt. Brown Sugar ½ tsp. baking powder 3 Tbsp. all-purpose flour 1 cup + 1 Tbsp. Butter Flavor Crisco Shortening 2 Tbsp. Tapioca Pudding Mix 5-7 Tbsp. ice cold 7-UP 1 tsp. apple pie spice ½ tsp. salt 6 cups thinly sliced peeled Michigan McIntosh apples 4 cups thinly sliced peeled Michigan Honeycrisp apples 3 tsp. lime juice ¼ cup melted butter 1 Tbsp. Pioneer Sugar ½ tsp. apple pie spice Milk for brushing top of pie Crust Directions:

Mix flour, salt and baking powder in bowl. Cut in shortening until pea size pieces form. Add 7-UP to flour mixture 1 Tablespoon at a time, tossing with a fork until mixture holds together. Divide dough and shape into 3 balls. Flatten into disks. Roll 1 disk on floured surface into a 2 ½” larger than 9” deep dish pie plate. Set aside while preparing filling. Roll out second disk for top. Use remaining dough for decorative cut outs. Preheat oven to 375F. Filling Directions:

Combine sugars, flour, pudding, spice and salt in large bowl. Add apples, lime juice and melted butter tossing well. Let stand for 15 minutes; gently spoon into prepared crust. Top with rolled out crust; seal and flute edges. Brush with milk. Cut several slits to allow steam to escape. Add decorative cut outs if desired. Mix together 1 tablespoon sugar and ½ teaspoon apple pie spice. Sprinkle on top of pie. Bake in preheated oven for 50 to 60 minutes or until bubbly and golden brown. Serves 8.

-Carol Socier, Bay City, MI

29

Friendship Apple Pie Crust Filling

2 cups flour 8 to 10 cups Michigan apples, peeled, cored, sliced ½ tsp. salt (A combination Ida Red, Jonathan & McIntosh) 1 Tbsp. Pioneer Sugar ½ cup Pioneer Sugar 1 tsp. baking powder ½ cup Pioneer Golden Lt. Brown Sugar 2/3 cup shortening 1 tsp. cinnamon ½ cup water Dash of nutmeg 3 Tbsp. flour 3 Tbsp. Vanilla Pudding Mix ¼ cup apple juice 4 Tbsp. butter – melted Crust Topping

2 Tbsp. Pioneer Sugar 1 Tbsp. milk Preheat oven to 400F. Filling Directions:

In a large bowl combine the sugars, cinnamon, nutmeg, flour and pudding. Add the apples and toss to blend. Set aside. Crust Directions:

In a medium, bowl combine flour, salt, sugar, & baking powder. Blend in shortening with pastry blender until mixture resembles coarse crumbs. Sprinkle water over flour mixture; stir lightly with a fork to distribute moisture evenly. Divide in half; shape each into a ball and flatten slightly. On a lightly floured surface, with a floured rolling pin, roll out half the dough into a circle. Fit into pie plate; trim edges, leaving a 1” overhang. Spoon filling into crust lined plate. Combine the apple juice and melted butter and pour over the apple filling. Roll out remaining dough. Place dough on top; trim overhang to 1” and press edges together to seal; flute or crimp edge. If desired, cut excess dough with shaped cookie cutters and place on the top. Brush top of pie with milk and sprinkle with sugar. Cut a few slits in the top crust to allow steam to escape. Bake at 400F for 40 to 50 minutes until apples are tender and the crust if golden brown.

Lucille Eisbrenner, Roscommon, MI

30

Gayle’s Green Chile/Cheesy Apple Pie Crust Filling

2 ½ cups all-purpose flour 1 tsp. salt

1 ½ lbs Michigan Braeburn apples, peeled and thinly sliced

2 tsp. Pioneer Sugar 1 ½ lbs Michigan Fuji apples, peeled and thinly sliced 1 cup unsalted butter Sprinkle 1 Tbsp. lemon juice over sliced apples ¼ cup cold water ¾ cup Pioneer Sugar ¾ cup Pioneer Golden Lt. Brown Sugar 4 Tbsp. flour 1 tsp. cinnamon ½ tsp. salt ½ tsp. fresh nutmeg 1-4oz can fire roasted chilies - mild ½ cup cheddar cheese crumbles Crust Directions:

Place flour, salt, sugar in the food processor and pulse for 2 seconds. Add bits of butter and pulse 10 times. Add water while running the processor, but no longer than 30 seconds total. When dough comes together, place into a plastic wrap and chill for one hour before rolling out. Heat oven to 400F. Filling Directions:

Mix together the sugars, flour, salt, nutmeg and cinnamon. Add to the sliced apples. Add the chilies and mix well. Place in the pie crust and sprinkle with cheese. Add top crust. Brush top with milk and add a sprinkle of sugar. Bake in a preheated oven at 400F for 20 minutes. Turn oven down to 350F for an additional 60 minutes. If edges get too brown, cover with foil and continue baking.

-Gayle Hutchinson, Adrian, MI

31

MIapple+MIblueberry=MIpie Crust (makes 2 single crust or one double crust) Filling

3 cups flour 7 cups diced Michigan McIntosh apples 1 1/3 cup refrigerated Crisco shortening 1 ½ cup Michigan blueberries 1 egg 1 cup plain Greek yogurt 1/3 cup ice cold water ½ cup flour 1 Tbsp. lemon juice ½ cup Pioneer Sugar 1 egg 2 tsp. clear vanilla ½ tsp. lemon juice Crust Directions:

Put flour into a medium size mixing bowl. Cut in the shortening. In a small bowl blend together egg, water, and lemon juice, then add to flour mixture. Mix until dough forms a ball. Cut ball into two halves and refrigerate for at least one hour before rolling. Filling Directions:

Combine greek yogurt, flour, sugar, egg, vanilla, and lemon juice until smooth. Pour yogurt mixture over apples and blueberries. Carefully toss mixture to coat the fruit. Pour filling into a deep dish pie shell. Add top crust in your favorite fashion (lattice, cutouts, etc). Brush top crust with beaten egg and sprinkle with sugar as desired. Bake at 400F for 45 minutes.

-Jeany Benjamin, Hudsonville, MI

Mike’s Big Mac Sensational Apple Pie Crust Filling

2 ½ cups flour 8 cups sliced and chopped Michigan McIntosh ¼ tsp. salt and a variety of Michigan apples 1 cup shortening 1 tsp. each lemon zest and juice 1 stick butter ¾ cup Michigan Pioneer Golden Lt. Brown Sugar ¼ cup ice cold vodka 1 tsp. cinnamon ¼ cup ice cold water 3 Tbsp. flour 2 Tbsp. butter 2 Tbsp. sour cream Preheat oven to 350F. Crust Directions:

Combine flour and salt. Cut in shortening and butter with pastry blender. Pour vodka and water together. Stir into flour mixture using a fork. Shape dough in ball. Roll out on floured board. Makes 1-2 crust pie.

Filling Directions:

Combine all ingredients together, mix well.. Put apple mixture into pastry shell, top with the other crust. Bake at 350F for 1½ hours. Enjoy!

-Marilyn Spannagel, Unionville, MI

32

Miss Mary’s “Famous” Apple Pie Crust Filling

6 cups flour 12 apples Michigan Paula Red, Northern Spy, or Jonagold 3 cup shortening 2 Tbsp. butter 1 tsp. salt ¾ cup Pioneer Sugar 2 Tbsp. vinegar ¾ cup flour 2/3 cup water 1 tsp. lemon juice 2 eggs 1 tsp. vanilla Crust Directions:

Mix shortening, flour and salt; add water, egg & vinegar. Mix together. Make 10 balls. Freeze extra balls. Filling Directions:

Combine filling ingredients. Place in pie shell. Top with Crust. Bake at 375F for 45 to 55 minutes.

-Mary Trabbie, Erie, MI

33

Nana’s Sugar-Dusted Caramel Pecan Apple Strudel Pie Filling Tender Cream Cheese Pastry

5 cups Michigan Northern Spy apples peeled, 1 cup (2 sticks) unsalted butter, softened cored, and thinly sliced 1 8 oz. package full-fat cream cheese, softened ¼ cup Pioneer Sugar (don’t use low fat or nonfat) 2 Tbsp. all-purpose flour ½ tsp. salt ¼ tsp. ground cinnamon 2 Tbsp. sifted Pioneer Confectioner’s Sugar 1 Tbsp. fresh lemon juice 2 ¾ cups all-purpose flour Pinch of salt Caramel Topping

Garnish 30 caramels Pioneer Confectioner’s Sugar 3 Tbsp. unsalted butter 1 Tbsp. water Large handful of pecan halves Filling Directions: Prepare the filling at least 4 hours or up to 12 hours before assembling the pie. Place the apples in a large bowl. In a small bowl, combine the granulated sugar, flour, and cinnamon. Stir the mixture into the apple. Stir in the lemon juice and salt. Toss well. Cover the bowl with plastic wrap and refrigerate, stirring every hour or so. Remove the filling from the refrigerator about 1 hour before you plan to use it. Tender Cream Cheese Pastry Directions: In a large bowl, using a wooden spoon, cream the butter, cream cheese, and salt. Stir in the confectioner’s sugar. Add flour about one half cup at a time, stirring well after each addition. When the dough coheres, turn it out onto a floured surface. Gently knead 2 or 3 times. Divide dough into 2 pieces for double crust. Make one piece (the bottom pastry) a little larger than the other. Knead each piece into a ball, then flatten it into a disk about ¾” thick. Wrap the disks in plastic and refrigerate for at least 1 to 1 1/2 hours, preferably longer, until firm enough to roll out but not too solid. Preheat oven to 400F. On a sheet of lightly floured waxed paper, roll half of the pastry into a 12” circle with a floured rolling pin. Invert the pastry over a 9” standard pie pan, center, and peel off the paper. Gently tuck the pastry down into the pan, without stretching it, and let the overhang drape over the edge. Place in the refrigerator for 15 minutes. Roll the other half of the pastry into a 12” circle on a sheet of lightly floured waxed paper. Turn the filling into the chilled pie shell and smooth the top with your hands. Dampen the edge of the pie shell with a wet finger tip or pastry brush. Invert the top pastry over the filling, center, and peel off the paper. Press the top and bottom pastries together along the dampened edge. Trim the pasty, leaving an even ½” overhang all around, sculpt the overhang into an upstanding ridge. Poke several steam vents in the top of the pie with a fork or paring knife. Put a couple of the vents near the edge of the crust to check juices there later. Place pie on center oven rack and bake for 25 minutes. Reduce oven temp to 375F and rotate 180 degree so the part that faced the back of oven now faces forward. Continue to bake until the top of pie is golden and juices visible at the steam vents bubble thickly – 25 to 30 minutes. Transfer the pie to a wire rack. While pie is still hot - dust top with confectioners’ sugar. Cool 1 hour. While pie is still warm – approaching 1 hour mark – prepare the caramels. Combine the butter, water and caramels in the top of a double boiler. Melt the caramels over (not in) barely simmering water. This may take 10 minutes or more. To facilitate the melting, press down on them as they start to soften and melt. When melted, whisk the mixture until its smooth. Drizzle the caramel over the entire surface of the pie. Immediately, press the pecan halves into caramel in a random fashion. Then sprinkle chopped pecans over the top as well. Let cool another hour before serving. Yum – Enjoy!

-Connie Vaughn, Sterling Heights, MI

34

Red Hot Apple Pie Crust Filling

5 cups flour ½ cup water 2 cups Crisco ½ cup Pioneer Sugar 1 Tbsp. salt 2/3 cup cinnamon red hots ¾ cup cold water 4 cups Michigan Ida Red apples, peel and slice 1 egg ½ cup Pioneer Sugar 1 Tbsp. cider vinegar 2 Tbsp. corn starch Filling Directions:

In a saucepan over medium heat bring sugar and water to a boil, then add red hots. Cook until the red hots are dissolved – let cool. Prepare apples. In a large bowl mix together ½ cup Pioneer Sugar and 2 Tbsp. corn starch. Add apple slices and mix to coat. Set aside. Crust Directions:

In a large bowl mix to incorporate Crisco into flour with salt. In a small bowl, whisk together 1 egg, water and vinegar. Use a fork and mix egg-water mixture into flour – just until moistened. Divided into 5 equal pieces and wrap in plastic wrap. Place in refrigerator for 30 minutes. Heat oven to 425F. Roll 1 crust on lightly floured surface – place into a 9” pie pan. Put apples into the pie pan – pour sugar-red hot mixture slowly over the apples. Put 1 tablespoon of butter cut up on top of apples. Rollout second crust – this time fold in half, then in thirds. Using a knife cut a 1” slice in the center of the folded crust. Moisten the edges of the pie crust on bottom crust. Lift folded crust onto bottom crust, unfold over apples. Flute edges to seal crusts together. Remove any extra crust. Bake at 425F for 15 minutes. Then reduce heat to 350F and bake an additional 35 to 40 minutes. Juice should bubble out cuts. Remove from oven and place on a cooling rack.

-Gracia Tichelaar, Saranac, MI

35

Salted Caramel Apple Pie Oat Pastry Filling 2 cups unbleached, all-purpose flour 2 ½ lbs. cooking apples, mix of Michigan Northern ½ cup quick-cooking oats Spy, Fuji, Golden Delicious or McIntosh, cut into 1 tsp. salt ¼” thick slices (about 7 cups) 1/3 cup cold, unsalted butter ¼ cup unbleached, all-purpose flour 1/3 cup cold shortening ¼ cup Pioneer Sugar 1/3 to ½ cup ice water ½ tsp. ground cinnamon

Salted Caramel Sauce Egg Mixture

1-14oz package vanilla caramels (unwrapped) 1 large egg, lightly beaten ½ cup whipping cream 1 Tbsp. whipping cream 1 tsp. fleur de sel or sea salt Coarse sugar Oat Pastry Directions:

In a medium bowl stir together flour, oats and salt. Using a pastry blender, cut in butter and shortening until pieces are pea size. Sprinkle 1 tablespoon ice water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time until all of the dough is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide pastry into three portions. Form two portions of Oat Pastry into one ball. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry in a 12” circle. Ease pastry in pie plate Trim edges even with the rim; set any remaining pastry aside. On a lightly floured surface roll remaining portion Oat Pastry in 1/8” to ¼” thickness. Using a 1” round cutter, cut out 50 to 60 rounds; set pastry scraps aside. Place rounds on a baking sheet; cover and chill while preparing filling. Form remaining pastry scraps into about sixty ½” balls. Brush the edge of the pastry with water; gently press balls into edge to form a border. Salted Caramel Sauce Directions:

In a medium saucepan, combine caramels, whipping cream and fleur de sel or sea salt. Heat and stir over medium-low heat until mixture is melted and smooth. Makes 1½ cups. Filling Directions:

Place apples in a large bowl. In a small bowl combine flour, granulated sugar, and cinnamon. Sprinkle flour mixture over the apples; toss to coat. Place about one third of the apple mixture in pastry lined pie plate. Drizzle about 2 tablespoons Salted Caramel Sauce over apples. Repeat layers twice. If desired, sprinkle lightly with fleur de sel. Preheat oven to 375F. In a small bowl combine egg and whipping cream. Lightly brush edge of pastry with egg mixture. Arrange dough rounds randomly over filling, overlapping shapes lightly and brushing tops of rounds with egg mixture as you go. Once filling is covered, lightly brush entire top of pie with egg mixture Sprinkle with coarse sugar. To prevent over-browning, cover edge of pie with foil. Place pie on middle oven rack. Line a baking sheet with foil; place on bottom rack to catch any drips. Bake for 30 minutes; remove foil from pie. Bake for 20 to 35 minutes more or until top is golden and filling is bubbly. Cool completely on wire rack. Serve with remaining Salted Caramel Sauce. Make 8 servings.

-Diane Onnie, Warren, MI

36

Schultze’s Favorite Caramel Apple Pie Crust Caramel Sauce

2 cups flour ½ cup butter 1 Tbsp. salt 3 Tbsp. flour ½ cup cream cheese ¼ cup water ½ cup butter ½ cup Pioneer Sugar 4 Tbsp. lard ½ cup Pioneer Golden Lt. Brown Sugar 1 Tbsp. Pioneer Sugar 1 Tbsp. orange juice concentrate (frozen) 2 Tbsp. cold water ¼ tsp. lemon zest

Filling 8 Michigan Northern Spy apples ¼ cup Pioneer Sugar 1 tsp. cinnamon ¼ tsp. nutmeg 3 Tbsp. flour 2 Tbsp. Whiskey, sprinkled over apples ¼ to ½ tsp. lemon zest 3 Tbsp. butter (cubed) Crust Directions:

Place flour, zest, sugar, salt, cream cheese (cubed), butter (cubed) and lard in a food processor. Pulse for 20 seconds, then pour into a bowl and add water. Mix into dough ball. Divide dough in half and make two round disks. Wrap disks with plastic wrap and refrigerate for 30 minutes. Place disks between 2 pieces of waxed paper, coating dough with sifted flour. Roll out dough, turning dough ¼ turn after each roll. Each rolled disk becomes the bottom and top crust. Heat oven to 350F. Filling Directions:

Mix all filling ingredients except butter. Fill crust. Prepare caramel sauce by melting butter in saucepan. Stir in flour to form a paste. Add water, white and brown sugar and bring to a boil. Reduce temperature and let simmer. Add orange concentrate and stir to incorporate. Place bottom crust in pie plate and fill with apples, mounded slightly. Top with butter cubes. Cover with a lattice work crust, and crimp edges. Gently pour caramel sauce over the crust allowing sauce to flow over apples. Pour slowly to prevent sauce from running over. Bake for 50 to 60 minutes until apples poke tender with a toothpick.

-Susan Datte, Freeland, MI

37

Snow Apple Blackberry Pie Crust Filling

3 ¼ cups flour 8 cups Michigan Jonathan Gold apples 1 Tbsp. Pioneer Sugar 6 oz large blackberries 1 Tbsp. Kosher salt 1 ¼ cup Pioneer Sugar ½ tsp. baking powder 1 ½ tsp. cinnamon 1 ¾ cups unsalted butter ¼ tsp. salt 2/3 cup ice water Dash nutmeg 2 Tbsp. heavy cream ¼ cup flour 1 tsp. vinegar Egg wash

1 egg 1 Tbsp. water Crust Directions:

In a large bowl, mix flour, sugar, salt and baking powder. Cut in butter, ice water, cream and vinegar. Combine to make soft dough. Dough will be lumpy. Refrigerate 2 hours or more. Roll into shape. Filling Directions:

In a bowl, mix apples, sugar, cinnamon, salt and nutmeg. Place mixture in strainer and drain for 1 hour. Return mixture to a bowl and add flour and blackberries. Mix together. Fill pastry shell with apple/berry mixture. Top with top crust; make 6 slits in top. Make egg wash and brush top of pie. Sprinkle lightly with sugar. Preheat oven to 350F. Bake 70 minutes. Cool on wire rack.

-Donna Costello, Deford, MI

38

Topsy Turvy Apple Pie This is an upside-down pie, with apple filling between two flaky pie crusts and a rich pecan glaze on the top.

Crust Filling:

2 cups sifted enriched flour 2/3 cup Pioneer Sugar 1 tsp. salt 2 Tbsp. flour ¼ tsp. cinnamon ½ tsp. cinnamon 2/3 cup shortening 4 cups tart apples (Michigan Spy or Ida Red) 1/3 cup milk pared and sliced ¼ cup packed Pioneer Golden Lt. Brown Sugar 1 ½ Tbsp. corn syrup 1 Tbsp. melted butter ¼ cup pecan halves Crust Directions:

Sift together flour, salt and cinnamon. Cut in shortening until particles are the size of small peas. Add milk, all at once, stirring with fork until blended. Divide dough in half. Form into two balls. Roll out half of dough on floured pastry cloth or boards to an 11” circle. Combine brown sugar, corn syrup and melted butter. Spread in bottom of deep 9” pie pan. Arrange pecan halves over sugar mixture. Fit pastry loosely over sugar-pecan mixture. Heat oven to 450F. Filling Directions:

Combine sugar, flour and cinnamon. Arrange apples in compact layers in pastry-lined pan. Sprinkle sugar mixture between layers and top. Roll out remaining dough. Cut slits to allow escape of steam. Place over filling. Fold edge of top crust under lower crust; seal and flute edge. Bake in hot oven (450F) for 10 minutes. Then at 375F for 30 to 35 minutes. Let stand a few seconds; then invert on serving plate, bottom side up. Serve warm with plain or whipped cream.

-Mary Jo Olmstead, Manchester MI

39

Traverse City Twist Michigan Apple Pie Pastry Cream Filling

2 cups all-purpose flour 1 ½ oz. of cream cheese, softened ½ tsp. salt 1 egg 1 tsp. Pioneer Sugar 1 tsp. vanilla 2/3 cup Crisco shortening 1/8 cup sour cream 6 to 7 Tbsp. cold water ½ cup Pioneer Sugar 2 ½ Tbsp. flour Apple Filling

7 or 8 Michigan Ida Red or Ida Gold apples, peeled, cored and sliced 1/3 cup Pioneer Sugar ¼ cup and 1/8 cup water (divided) ¼ tsp. minced fresh ginger root 1 Tbsp. cornstarch ½ Tbsp. butter ½ tsp. cinnamon ½ tsp. nutmeg ¾ cup dried Michigan cherries ¼ cup Nassau Royale Liqueur Pastry Directions:

Mix flour, salt and sugar in a large bowl. Cut in shortening until mixture is in pieces like pebbles. Sprinkle with half of the water and toss with a fork. Continue adding water until mixture is well moistened. Remove dough from bowl and wrap in plastic wrap. Refrigerate until chilled. Apple Filling Directions:

Place cherries in a small, shallow container. Pour Massau Royale over cherries; set aside. In a large pot, combine apples, ginger, sugar and ¼ cup water. Bring to a simmer over medium heat; cover and cook about 8 minutes. In small bowl dissolve cornstarch in 1/8 cup of water. Stir into apple mixture. Bring to a boil; cook 2 minutes, stirring occasionally. Remove from heat and stir in butter, cinnamon, and nutmeg. Drain cherries and stir into apple mixture. Set aside to cool. Cream Filling Directions:

Beat cream cheese until smooth. Add egg, vanilla, sour cream and sugar and beat again. Blend in flour. Heat oven to 400F. To Assemble Pie:

Divide pastry in half. On lightly floured surface, roll half of the dough to fit a 9” pie plate. Place in pan. Pour cream filling into crust. Top with apple filling. Roll out second half of dough and cut into strips for lattice top. Weave strips onto top of pie, crimp edges trimming any excess pastry. Brush with beaten egg. Place pie in oven. Bake 40 to 50 minutes. If necessary, cover edges of crust after 20 minutes to prevent excess browning. Allow pie to cool to room temperature, then refrigerate until thoroughly chilled.

-Kathy Kilgore, Mt. Clemens, MI

40

Yankee Spy Apple Pie Crust Filling

1 cup shortening 6 large Michigan Northern Spy apples, peeled/sliced 3 cups flour 1 cup Pioneer Sugar 1 tsp. salt 1-2 Tbsp. cinnamon ½ cup ICE cold water 1/3 cup flour Crust Directions:

Cut shortening into flour and salt, until particles are the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with a fork until flour is moistened and pastry cleans sides of bowl. Add additional water if necessary. Divide dough in half. Roll to size. Heat oven to 350F. Filling Directions:

Combine ingredients and add to pie shell. Top with dough and crimp sides. Moisten top of pie and sprinkle with sugar. Bake at 350F for 1¼ hours. Cover with pie shield after 15 minutes.

-Dan Beck, Flint, MI

41

CRUMB TOP APPLE RECIPES

42

43

Apple Almond Pie Flaky Pastry for 2-Crust Pie Pie Filling

2 cups sifted all-purpose flour 4 cups peeled & sliced Michigan apples (Jonagold, 1 tsp. salt Jonathan) ¾ cup shortening 1 cup Pioneer Sugar 4 to 5 Tbsp. cold water ¼ cup quick-cooking tapioca 1 Tbsp. all-purpose flour ¼ tsp. almond extract Almond Filling Oatmeal Crumble Topping

1 package (7 ounce) almond paste 1 cup quick-cooking oats 1 tsp. cornstarch ½ cup Pioneer Golden Lt. Brown Sugar 1 egg white 6 Tbsp. all-purpose flour ¼ tsp. cinnamon 1/8 tsp. nutmeg 8 Tbsp. unsalted butter, cut into pieces You need 2 crusts for this is a stuffed-crust pie.

Pie Crust Directions:

Combine flour and salt in mixing bowl. Cut in shortening with pastry blender or with two knives until mixture is the consistency of coarse cornmeal or tiny peas. Sprinkle on cold water, 1 Tbsp. at a time, tossing mixture lightly and stirring with fork. Add water each time to the driest part of mixture. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky. Shape dough in smooth ball with hands and refrigerate for 30 minutes. On lightly floured surface roll out half of pastry into a 12” circle. Transfer to a 9” pie plate. Refrigerate until ready to use. Almond Filling Directions:

Crumble almond paste into a medium bowl of a food processor. Add 1 teaspoon corn starch and the egg white. Process until smooth. Spread on crust to the edge of the bottom of the pie plate. Roll out another crust. Place on top of the almond paste. Trim the crust about halfway up the side of the pie plate. Seal shut the second crust around the side of the pie. Pie Filling Directions:

Mix together all the ingredients listed in the pie filling. Pour apple mixture into crust-lined plate. Oatmeal Crumble Topping Directions:

In a small bowl, combine the oats, Golden Lt. Brown Sugar, flour, cinnamon, and nutmeg. Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs. Sprinkle the crumb mixture over the top and bake the pie for 20 minutes at 400F. Lower the temperature to 350F and continue baking 35 minutes longer. Remove from the oven and cool.

-Carol Skibbe, Eau Claire, MI

44

Apple Bacon Crumb Pie Flaky Pie Crust Bacon Crumb Topping

1 ¼ cups all-purpose flour 6 strips apple smoked bacon ¼ tsp. salt ½ cup flour ½ cup chilled shortening 1 cup light Pioneer Golden Lt. Brown Sugar 3 Tbsp. ice water 1 stick unsalted butter

Apple Filling

5 medium apples – Michigan Northern Spy & Honey Crisp peeled, halved & cored 2 Tbsp. lemon juice ½ tsp. ground cinnamon ½ tsp. ground cloves ½ tsp. grated nutmeg ½ cup Pioneer Sugar 2 Tbsp. all-purpose flour Pie Crust Directions:

Whisk the flour and salt together in a medium size bowl with a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2-3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill at least 30 minutes before rolling. Roll out dough, and put in a pie plate. Apple Filling Directions:

Slice apples. Place in large bowl. Drizzle with lemon juice. In a small bowl, combine the cinnamon, cloves, nutmeg, Pioneer Sugar, and 2 tablespoons flour. Fold the mixture into the apples until the apples are coated. Spoon into reserve crust. Topping Directions:

In a medium skillet fry bacon until crisp – about 7-10 minutes. Drain the slices on a paper towel. Set aside to cool. In a medium bowl combine flour and Golden Lt. Brown Sugar using a pastry cutter. Mix the butter into the flour and Golden Lt. Brown Sugar until pea size clumps form. Crumble the cooled bacon and add it to the flour mixture. Sprinkle over the top of the apple pie filling. Place pie in oven. Bake 45 minutes at 375F.

-Laura Ingram, Novi, MI

45

Apple Coconut Crumb Supreme Crust Crumb Topping 2 ½ cups flour 1 cup oatmeal ¾ cup oil 1 cup Pioneer Golden Lt. Brown Sugar 7 Tbsp. water ½ cup flour ½ tsp. salt ½ cup chopped pecans ¼ cup melted margarine Pie Filling 4 Michigan Golden Delicious Apples 4 Michigan Empire Apples 1 cup Pioneer Golden Lt. Brown Sugar 1 tsp. ground cinnamon ½ cup water 2 cups milk ½ cup Pioneer Sugar 4 heaping Tbsp. flour 1 tsp. salt 2 eggs, beaten 1 tsp. coconut flavoring ½ cup shredded coconut Pie Crust Directions:

Whisk oil and water; pour over flour and salt mixture. Roll out between wax paper. Poke holes in crust with fork. Bake at 350F for 15 minutes – until golden brown. Pie Filling Directions:

Peel and thinly slice all apples. Put in saucepan with sugar, water and cinnamon. Cook on low heat until apples are tender, about 30 minutes. Take off heat and cool. While apples are cooling, scald milk. In another saucepan combine ½ cup Pioneer Sugar, flour and salt. Pour scalded milk into flour and sugar mixture. Cook over low heat. Stirring constantly, gradually pour in beaten eggs. Stir until thickens. Remove from heat. Add coconut flavoring and shredded coconut. Cool until barely warm. Put coconut mixture into baked and cooled pie crust. Top with cooked and cooled apples. Crumb Topping Directions:

Mix together until crumbly. Top apple pie with mixture. Refrigerate until ready to eat. -Trudy Greenlee, Dundee, MI

46

Apple Pie with Pretzel Crumb Topping Crust Filling 1 cup flour 5 cups tart Michigan apples, peeled, cored & sliced* 1/3 cup butter 1/3 cup apple jelly ½ tsp. salt ¾ cup Pioneer Granulated sugar 2 Tbsp. Pioneer Granulated sugar 3 Tbsp. flour 3-4 Tbsp. apple juice 2 Tbsp. cornstarch ¼ tsp. cinnamon Topping 1 cup Pioneer Golden Lt. Brown Sugar ¾ cup all-purpose flour ¾ cup crushed salted pretzels 1/3 cup butter, diced Crust Directions:

Place flour, butter, salt and sugar in a large bowl. Cut butter into flour with pastry blender or fork. Sprinkle with apple juice, and toss until flour is moistened. Gather in a ball, and roll out on a floured cloth into a 12” circle. Place crust into a 9” pie tin. Preheat oven to 375F. Filling Directions:

Place apples, jelly, sugar, flour, cornstarch, and cinnamon in a large mixing bowl, and stir to combine. Spoon into the reserved crust. Topping Directions:

Mix topping ingredients together until crumbly. Sprinkle over pie. Bake pie on bottom shelf of oven for 45-55 minutes, or until topping is browned and juices are clear and bubbly. Let cool on rack before serving. *Michigan Northern Spy, Ida Red, or Rome works well in the recipe.

-Sally Sibthorpe, Shelby Twp, MI

47

Apple Pie with Bacon & Cheese Crumble Topping Pie Crust Crumble Topping

Pastry for 9” deep dish single crust 1 cup raw finely chopped bacon ¾ cup shredded sharp cheddar cheese Filling ½ cup flour 6 cups peeled apple (sliced thin) ½ cup Pioneer granulated sugar I prefer Michigan Golden Delicious 2 Tbsp. cold unsalted butter ¾ cup maple pancake syrup 1 Tbsp. honey (optional) 1 Tbsp. lemon juice ½ cup Pioneer Golden Lt. Brown Sugar 2 tsp. apple pie spices 2 Tbsp. flour 2 Tbsp. cold unsalted butter Preheat oven to 350F. Place pastry in 9” deep dish pie pan. Place in refrigerator while preparing filling. Filling Directions: In medium saucepan mix all filling ingredients except butter. Heat over medium heat until gently boiling. Reduce heat to low, cover and simmer about 10 minutes until apples are tender. Remove from heat and cool. Crumble Topping Directions:

Prepare crumble topping by mixing all ingredients together. Set aside. Spoon filling into crust. Top with remaining 2 Tbsp. cold butter. Sprinkle evenly with crumble topping. Bake 35 to 40 minutes until pie is browned and bubbling.

-Laura Allen, Coldwater, MI

Bavarian Apple Torte 1/3 cup Pioneer Sugar 1 egg 1 stick margarine ½ tsp. vanilla ¼ tsp. vanilla 4 cups Michigan apples, thinly sliced 1 cup flour ½ tsp. cinnamon 8 oz. cream cheese 1/3 cup sugar ¼ cup sugar ¼ cup almonds, sliced Beat 1/3 cup sugar, margarine and vanilla together with mixer until well blended and stir the flour in slowly. Press dough into bottom and 1 /1/2 inches up the side of an ungreased 8 ½ or 9 inch springform pan. Beat cream cheese and ¼ cup sugar in medium bowl with mixer. Add egg and ½ tsp. vanilla and beat just until smooth and pour into springform pan. Combine the apples, cinnamon and 1/3 cup sugar in a large bowl and then layer evenly over the cream cheese mixture. Sprinkle top with almonds. Bake at 450F for 10 minutes. Lower heat to 400F and bake 25 minutes longer. Cool in pan on wire rack before removing side of pan. Serve at room temperature or chilled.

-Wayne Conner, Ray, MI

48

Bill & Sherry’s Caramel Apple Crisp Pie Crust Topping

1 ¼ cup flour 1 ¼ cups oatmeal 1/3 cup Crisco 1 ¼ cups Pioneer Golden Lt. Brown Sugar 5 Tbsp. cold water ½ cup butter 1 ¼ cups flour

Filling 6 cups thinly sliced Michigan apples ¾ cup Pioneer Sugar 2 Tbsp. flour ¾ tsp. cinnamon ¼ tsp. salt 1/8 tsp. nutmeg 1 Tbsp. lemon juice Make pie crust. In a large bowl combine all filling ingredients. Pour into pie shell. Make topping by mixing flour, butter, sugar and oatmeal together. Sprinkle over top. Bake at 350F 45-50 minutes or when apples are tender. Serve. Enjoy.

-William Farmer, Bay City, MI

Caramel Apple Pie Crust Topping

2 cups “Pecan Sandies” cookies, crumbled ½ cup butter (1 stick) 1/3 cup butter (melted) ½ cup Pioneer Sugar 1 pkg caramel bits or caramel chips ½ cup Pioneer Golden Lt. Brown Sugar 2/3 cup flour Filling 5 cups Michigan Jonathan apples, peeled & sliced ½ cup Pioneer Sugar 2 Tbsp. flour 1 tsp. cinnamon ½ tsp. nutmeg 1 tsp. vanilla Crust Directions:

Mix cookies and butter together. Press in a 9” deep-dish pie pan. Bake at 350F for 8 minutes. Melt caramel bits or caramel chips and spread on bottom of crust. Filling Directions:

Mix together pie filling and put in pie crust. Topping Directions:

Mix first three topping ingredients thoroughly. Add in flour and top pie filling. Bake at 375F for 40 minutes. Check for browned topping. 10 to 15 minutes can be added if necessary. Makes 8 to 10 servings. Very rich and satisfying!

-Linda Calhoun, Adrian, MI

49

Caramel Apple Tart Crust Topping

1 Pie Crust cut into circles for large muffin tins ½ cup Pioneer Sugar ¼ cup oatmeal Filling 3 Tbsp. flour 8 Michigan apples (McIntosh, Gala or your ½ cup soft butter favorite apple for pie – peel, core, and slice

apples. Small apples can be left in a ring.) 1 cup Pioneer Sugar ¾ tsp. cinnamon 2 Tbsp. flour Pinch of salt Pinch of nutmeg 1 jar of caramel sauce (favorite ice cream topping) Directions:

Spray muffin pans; put in piecrust circle. Mix sugar, cinnamon, flour, salt, and nutmeg in bowl. Coat apples in mixture, layer in muffin tins - leave a hole in middle. Spoon in caramel sauce by teaspoon. Mix topping ingredients in bowl until crumbly. Spoon on top. Bake in 400F oven for 15 minutes or until apples are cooked. Enjoy.

-Ali Daniels, Linwood, MI

50

Cran-Apple Crumb Pie Crust Crumb Topping

2 cups flour 1/3 cup Pioneer Golden Lt. Brown Sugar ¾ cup vegetable shortening 1/3 cup Pioneer Sugar 1 Tbsp. Pioneer Sugar ½ cup unsalted butter, cubed ½ tsp. salt 1 cup flour ¼ cup cold water 1 tsp. cinnamon 1 tsp. vinegar 1/3 cup fresh cranberries, chopped 1 egg ½ cup macadamia nuts Filling 6 cups Michigan Ida Red apples, sliced ½ cup fresh cranberries, quartered 1/3 cup Pioneer Golden Lt. Brown Sugar 2/3 cup Pioneer Sugar 1 tsp. cinnamon ½ tsp. freshly grated nutmeg 2 Tbsp. flour 1 Tbsp. butter Bottom Crust Directions:

In a bowl, mix the first four ingredients until the size of peas. In a small bowl, beat the remaining ingredients and then gradually add to the flour mixture until all is moistened. Form into a ball and chill for one hour. Then cut the ball into two pieces. Using one ball, roll out on a floured cloth to fit a 9” pie plate. Set the other ball aside. Filling Directions:

In a saucepan, steam the apple slices and cranberries until tender. Cool. In a large bowl, combine all ingredients except the butter. Pour into pie plate and dot with pieces of the butter. Crumb Topping:

In a bowl, mix the sugars, flour and cinnamon. Cut in the butter until crumbly. Add the cranberries and nuts. Spread evenly on top of the apple filling. Decoration:

Roll out half of the other ball of pastry. Make cut outs and arrange around the pie plate and on top of pie. Brush with 1 Tbsp. melted margarine. Bake at 400F for 10 minutes; reduce to 375F for 30 minutes or until top is a golden color.

-Betty Timmreck, Eau Claire, MI

51

Creamy Apple Medley Crunch Pie Pastry for 9” Pie Shell Filling

1 cup all-purpose flour 2 –3 Michigan McIntosh apples- Peel, core, slice thin ¼ tsp. salt 2 –3 Michigan Golden Delicious Apples- Peel, core, slice thin 1/3 cup lard 2 – 3 Michigan Northern Spy apples- Peel, core, slice thin 1 ½ tsp. beaten egg 1/3 cup all-purpose flour ½ tsp. vinegar ¾ cup Pioneer Sugar* 2 Tbsp. cold water ¼ cup Pioneer Golden Lt. Brown Sugar 1 Tbsp. Saigon cinnamon

¼ tsp. nutmeg ½ tsp. salt 3 Tbsp. pure Maple syrup 2/3 cup sour cream (optional)* 1 tsp. pure vanilla extract Crumb Topping ½ cup salted butter, softened 1 cup all-purpose flour ½ cup Pioneer Sugar ¼ tsp. Saigon cinnamon 1/8 tsp. nutmeg Pie Shell Directions:

Preheat oven to 400F. Measure lard, flour and salt into a mixing bowl. Using a pastry blender or fork, cut lard into flour until crumbly. In a separate bowl, combine egg, water, vinegar; add to flour mixture. Using a fork, work into a ball. Roll out and trim to fit a 9” pie plate leaving a ½ to 1” overhang; line pie plate with pastry. Fold under edge of crust and press into an upright rim. Flute edge. Line with foil and add weights to keep crust from shrinking during baking. Bake shell for 10 minutes. Cool before filling. Filling Directions:

Preheat oven to 350F. In a large bowl, combine flour, sugars, cinnamon, nutmeg, and salt; mix well. In a separate bowl, blend together sour cream, maple syrup and vanilla. Combine approximately 6 cups of sliced apples with sugar mixture, toss until apples are coated. Stir in sour cream mixture. Pour apple mixture into baked pie shell, distributing evenly. Top with crumb topping. Crumb Topping:

Mix all ingredients together until crumbly. Distribute evenly over top of apple mixture, making sure to cover completely. Press to adhere to apples. Place pie in center of oven, bake for 1 – 1 ½ hours or until apples are tender. *If sour cream is omitted, reduce sugar to 2/3 cup.

-Rebecca Card, Hope, MI

52

Crumb Crust Apple Pie Crust Filling

2 cups flour 6-8 Michigan Northern Spy Apple, peeled/sliced 2/3 cup Pioneer Golden Lt. Brown Sugar, firmly 2/3 cup Pioneer Sugar packed 1 Tbsp. cinnamon 2/3 cup uncooked regular oats 1/3 cup flour ½ tsp. salt 1 Tbsp. pure vanilla extract 1/3 cup pecans, chopped ¾ cup + 2 Tbsp. butter or margarine, melted Crust Directions:

Combine first six ingredients; add butter and stir until blended. Measure 1 cup of mixture and reserve for topping. Press remaining mixture into well-greased 9" pie plate. Prebake covered crust for 20 minutes at 350F. Filling Directions:

Combine ingredients and arrange in pie plate. Top with reserved mixture. Bake 1 hour at 350F and cover with foil the last 15 minutes to avoid excessive browning.

-Linda Beck, Flint, MI

Crumb Topped Butter Mint Apple Pie Pie Crust Filling

2 ½ to 3 cups flour 6 cups Michigan golden delicious apples, peeled 1 cup Crisco and sliced 1 egg ½ cup butter mints 1 Tbsp. vinegar ½ cup Pioneer Golden Lt. Brown Sugar 1 tsp. salt 1 ½ Tbsp. tapioca ¼ cup cold water 1 ½ tsp. apple pie spice Crumb Topping ½ cup Pioneer Golden Lt. Brown Sugar ¼ cup butter ½ cup oatmeal ¾ cup flour Crust Directions:

Mix shortening, flour and salt until crumbly; add beaten egg, vinegar and water mixture. Stir with fork until mixture forms a ball. Roll on floured surface. Place in pie pan. Filling Directions:

In ovenproof dish mix filling ingredients, cover & bake in 375F oven for 40 minutes stirring a couple of times. After juices have been released and butter mints are melted place mixture in pastry lined pie pan. Mix Crumb Topping ingredients until crumbly and sprinkle on top of apple. Bake 60 minutes in 350F to 375F oven.

-Rhonda Marvin, Laingsburg, MI

53

Crumbly Cheesy Apple Cream Pie Crust Topping

1 cup butter ½ cup flour 1 (8 oz.) cream cheese ¼ cup Pioneer Sugar ½ cup sour cream 1 tsp. ground cinnamon 1/8 tsp. salt 1/3 cup butter 2 ½ cups flour ½ cup pecans, chopped ¾ cup shredded cheddar cheese Filling

1 (8 oz.) cream cheese, softened 1/3 cup Pioneer Sugar 1 tsp. vanilla 1 tsp. cinnamon 1 egg 2/3 cup sour cream 4 Michigan Ida Red apples, sliced Crust Directions:

In a medium bowl cream butter and cream cheese together until light and fluffy. Stir in sour cream and mix well until all ingredients are well combined. Stir in flour and salt, mix into a smooth dough. Refrigerate for at least 1 hour before rolling out. Preheat oven to 350F. On a lightly floured surface, roll pastry crust into a 12” circle. Place in a 10” quiche dish or a tart pan with removable bottom. Trim edges of pastry even with top of dish. Prick bottom and sides of pastry with fork. Bake for 15 minutes. Filling Directions:

In a large mixing bowl add cream cheese, 1/3 cup Pioneer Sugar, cinnamon and vanilla with an electric mixer on medium speed. Beat until well blended. Add egg and mix well. Blend in sour cream. Pour into crust. Top with apple slices. Topping Directions:

In a medium mixing bowl mix together flour, Pioneer Sugar, shredded cheddar cheese and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over apples. Bake for 50 minutes. Allow to cool before cutting. Makes 12 servings.

-Virginia Prince, Flint, MI

54

Grandma’s Apple Streusel Pie Crust Topping

½ cup shortening ½ cup flour 1 1/3 cup all-purpose flour ½ tsp. cinnamon ½ tsp. salt ½ cup packed Pioneer Golden Lt. Brown Sugar 3-4 Tbsp. cold water ¼ cup unsalted butter ¾ cup chopped walnuts

Filling 6 cups thinly sliced Michigan Ida Red Apples ¼ cup packed Pioneer Golden Lt. Brown Sugar ¼ cup Pioneer Sugar 2 tsp. cinnamon 1 tsp. lemon juice 2 Tbsp. flour 2 Tbsp. cornstarch 4 Tbsp. butter Pre-heat oven to 400F. Prepare the piecrust and place it into a 10” pie plate. Filling Directions: Combine the apple filling by mixing together the dry ingredients and add to the sliced apples and lemon juice. Then cut the butter into pieces and place over the apples. Topping Directions:

Mix together the crumb topping and sprinkle it evenly over the apples. Bake at 400F for 15 minutes. Then reduce temperature to 350F and cover pie loosely with foil. Bake for 45-50 minutes more, or until apples are tender. Enjoy.

-Amy Jo Bates, Merrill, MI

55

Maple Cream Apple Pie 1 - 9” store bought, baked pastry shell or Topping homemade (your choice) ¼ cup Pioneer Sugar 3 Tbsp. quick-cooking oats 4 cups thinly sliced, peeled, tart Michigan Apples* 3 Tbsp. all-purpose flour ¼ cup Pioneer Sugar ½ tsp. ground cinnamon 1 tsp. ground cinnamon 2 Tbsp. melted butter ¼ cup butter, cubed

Filling 1 (8 oz.) package cream cheese, softened 1 ½ cups cold milk 1 (3.4 oz.) package instant vanilla pudding mix 1 tsp. maple extract In a large bowl, toss apples, sugar and cinnamon. In a large skillet, cook apple mixture in butter for 10-12 minutes or until tender; cool. Spoon into prepared pastry shell; set aside. Filling Directions:

In a small mixing bowl, beat cream cheese until fluffy. In another bowl, whisk milk and pudding, mix for 2 minutes. Let stand for 2 minutes or until soft set. Gradually beat into cream cheese. Stir in extract. Spoon over apple layer. Cover and refrigerate for 2 hours or until set. Topping Directions:

Meanwhile, in a small bowl, combine topping ingredients. Spread onto an ungreased baking sheet. Bake in a 350F preheated oven for 20-25 minutes or until crisp and golden brown, stirring three or four times. Cool. Just before serving, sprinkle topping on pie. Serves 6-8. *I use Michigan Honey Crisp apples.

-Barbara Wheeler, Royal Oak, MI

56

Pecan Crumb Sour Cream Apple Pie 1 – ready-to-roll pie crust ¾ cup all-purpose flour 1 tsp. cinnamon 2 Tbsp. butter ¼ tsp. salt 3 lbs Michigan Braeburn apples, peeled, cored, cut 6 Tbsp. cold unsalted butter into eighths ¾ cup sour cream 1 cup Pioneer Sugar 1 tsp. vanilla extract 1 cup chopped pecans 1 egg, lightly beaten ¾ cup packed Pioneer Golden Lt. Brown Sugar 1/8 tsp. nutmeg

Heat oven to 375F. Gently roll out crust on a floured surface to a 12” round. Fit into a 9” deep-dish pie plate and flute edge. Refrigerate until ready to fill. Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Add apples and ½ cup Pioneer granulated sugar. Cook stirring frequently, 12 to 15 minutes until barely tender. Let cool on rack. Make crumb topping: Combine pecans, Golden Lt. Brown Sugar, ½ cup flour, cinnamon and 1/8 tsp. salt. Cut up the 6 tablespoon cold unsalted butter; rub into mixture until crumbly. Mix remaining ½ cup Pioneer granulated sugar, ¼ cup flour and 1/8 tsp. salt. Stir in sour cream, vanilla, egg and nutmeg. Fold in apples. Pour into prepared crust. Top with crumb mixture and place on a baking sheet. Bake at 375F for 60 minutes until apples are tender; tent with foil after 30 minutes. Cool 4 hours. Yield: 10 servings

-Richard Rizzio, Troy, MI

57

Three Apple Crumb Pie Crust

½ of a 15-ounce package rolled refrigerated unbaked pie crust (1 crust) Filling

2 tsp. butter, melted 2 cups peeled, cored and thinly sliced Michigan Ida Red apples 2 cups peeled, cored and thinly sliced Michigan Jonathon apples 2 cups peeled, cored and thinly sliced Michigan McIntosh apples 2/3 cup Pioneer Sugar 2 Tbsp. all-purpose flour 2 to 3 tsp. ground cinnamon ½ tsp. salt

Walnut Crumb Topping ¾ cup walnuts ¼ cup Pioneer Sugar ¼ cup Pioneer Golden Lt. Brown Sugar ½ cup all-purpose flour ½ cup rolled oats ¼ tsp. salt ¼ tsp. ground cinnamon 6 Tbsp. cold butter Walnut Crumb Topping Directions:

In a food processor, combine walnuts, Pioneer granulated sugar and Pioneer Golden Lt. Brown Sugar. Cover and process to grind the walnuts. Add all-purpose flour, rolled oats, salt, and ground cinnamon. Cover and process until combined. Scatter cold butter, cut into ¼” slices, over the flour mixture in the food processor. Cover; process until mixture resembles coarse crumbs. Let the pie crust stand according to package directions. Unroll crust; place in a 9” pie plate or pan. Tuck pie crust under the flute edge. Do not prick pie crust. Brush the bottom and side with melted butter; set aside. Filling Directions:

In a large bowl, combine the apples. In a small bowl stir together sugar, flour, cinnamon, and salt. Sprinkle sugar mixture over the fruit; toss to combine. Let the filling stand for 10 minutes. Transfer the filling to pastry-lined pie plate. Mound the Walnut Crumb Topping over apple filling. To prevent over browning, cover edge of pie with foil. Place the pie on the center rack of a 375F oven. Bake for 30 minutes. Remove foil. Bake 35 to 40 minutes more or until apples are tender, filling is bubbly and topping is golden. Loosely cover top of pie with foil the last 35 to 40 minutes if topping begins to brown too quickly. Cool on a wire rack for 1 hour. Yield: 8 servings.

-Joanie Rizzio, Troy, MI

58

Spiced-Rum Apple Pie Pastry Topping

1 ½ cups whole wheat pastry flour ¾ cup whole wheat pastry flour ¼ tsp. salt 1/3 cup Pioneer Sugar ½ cup COLD Crisco butter flavored margarine ½ tsp. ground cinnamon stick (refrigerate until ready to use) 6 Tbsp. butter 4-5 Tbsp. cold water 1 ½ cups chopped pecans

Filling 1 cup Pioneer Sugar 3 Tbsp. pastry flour 1 tsp. ground cinnamon 1/8 tsp. each of ground nutmeg, allspice & ginger 2 oz. spiced rum 2 Tbsp. dark molasses 1 tsp. vanilla extract 7-8 Michigan McIntosh apples

Preheat oven to 450F. Pastry Directions:

Sift flour together with salt; cut in shortening until mixture forms small crumbs the size of peas. Sprinkle one tablespoon of cold water over flour mixture at a time, gently tossing with fork after each, until mixture is moistened and able to form a ball. Roll pastry and line a 10” pie plate, flute edges. Cover and place in fridge while preparing filling. Filling Directions:

In a small bowl, mix dry ingredients with a fork until well blended. In a small saucepan, heat rum and molasses on low stirring constantly, until mixture is combined well. Remove from heat and stir in vanilla extract. Let mixture cool while preparing apples for pie. In a bowl place 2 Tablespoons lemon juice in 2 cups COLD water. Peel apples, placing each into water/lemon juice mix after paring. When all apples have been peeled, core and thinly slice each, replacing the slices into the water/lemon mix, until all apples are prepared. Drain slices well, and mix with sugar/spice mix until apple slices are well coated. Fill prepared pastry with apples; pour cooled rum sauce over top. Topping Directions:

Combine sugar, flour and spices well; cut in butter until mixture resembles crumbs. Toss in pecans. Sprinkle topping over apples in pie. Bake pie in preheated 450F oven for 10 minutes, lower temp to 400F and bake 30-40 minutes until done. Cool pie; serve. (Option: Pie is especially good with a topping of a good quality caramel sauce drizzled lightly over each slice before serving.)

-Kathryn Redfern, Howell, MI