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.