Michigan Apple Pie

By rossboys

Ingredients

• Crust:
• 1 pkg Pillsbury Refrigerated Pie Crust
• Filling:
• 4 Golden Delicious apples, peeled, cored, thickly sliced
• 3 Granny Smith apples, peeled, cored, thinkly sliced
• 1 Tbsp lemon juice
• 1 cup sugar
• 1 tsp salt
• 4 tsp cornstarch
• 2 tsp ground cinnamon
• 1/2 tsp apple pie spice
• 1/2 tsp ground nutmeg
• 3/4 cup dried Michigan cherries
• 2 Tbsp chilled, unsalted butter, cut into pieces
• Glaze:
• 1/2 cup buttermilk
• 1 cup sugar
• 1/2 cup unsalted butter
• 1 Tbsp light corn syrup
• 1/2 tsp baking soda
• 1 tsp Grand Marnier or Cointreau

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350 deg. Prepare the pie crust according to package directions.

To prepare the filling: In a large bowl, gently toss the sliced apples with the lemon juice. In a separate small bowl, combine the sugar, salt, cornstarch, apple pie spice and nutmeg; mix thoroughly. Add the sugar mixture to the apples and gently toss together along with the dried cherries.

Place the filling in the bottom pie crust. Dot with the chilled butter pieces. Cover with top crust. Flute the edges and vent the pie by making slits in the top crust.

Bake for about 1 hour or until crust is golden and filling is bubbly. Remove from oven and cool on a wire rack.

Meanwhile to prepare the glaze, combine the buttermilk, sugar, butter, corn syrup and baking soda in a medium saucepan over medium heat. Bring to a boil and cook for 4 minutes, stirring frequently. Remove from heat and stir in the Grand Marnier.

Pour 1/2 cup of the glaze over the warm pie, allowing it to seep into the pie vents. Serve the remaining sauce on the side.