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Apple Pie Recipes

Foolproof Pie Crust
With a pastry blender mix together the following:
4 cups flour
1 3/4 cups vegetable shortening
1 Tbsp. sugar
2 tsp. salt

In a separate dish beat the following:
1 Tbsp. vinegar
1 egg
1/2 cup water

Add to the above mixture. Mold into a ball. Chill at least 15 min before rolling. Dough can be left in refrigerator up to a week or frozen until ready to use. Makes two 9" double crust pies.

Low Sugar Apple Pie
5-6 cups Golden Delicious or Prime Gold apples peeled and thinly sliced.
1/4 cup sugar
2 Tbsp. flour
1 tsp. vanilla (or 1 Tbsp. lemon juice)
1/2 tsp. cinnamon
1/4 tsp. nutmeg (may use 1/4 tsp. ground ginger and 1/8 tsp. ground mace instead of nutmeg)

Heat oven to 425°. Line a 9" pie pan with pastry. In a large bowl combine all ingredients. Transfer apple mixture to pastry line pie pan and dot with 2 Tbsp. of margarine.

Cover apple filling with pastry, pinch together edges of bottom & top crust. Brush top with cream or milk. Cut several slits to vent steam.

Bake 20 minutes at 425°, reduce heat to 375° and bake 30-35 minutes or until apples are tender. If crust is getting too brown, cover with foil.

Regular Apple Pie
Use tart apples (Cortland, Jonathan, Ida Red or Northern Spy). McIntosh may be used if you like a soft pie.

Follow the above recipe, except use 3/4 cup sugar, 1/4 cup flour.

The cooking time will vary depending on the variety of apple you use. McIntosh will cook the quickest, Ida Red will take about 60-70 minutes. Freshly picked apples will take longer than ones that have been in storage.

Sour Cream Apple Pie
2 eggs
1 cup (8 oz.) sour cream
1 cup sugar
6 tablespoons flour
1 tsp. vanilla
1/4 tsp. salt
3 cups sliced peeled apples
1 unbaked 9" pie shell
1 1/4 cups packed brown sugar
3 tbsp. cold margarine/butter

In a large bowl beat eggs. Add sour cream. Stir in sugar & 2 Tbsp. flour, vanilla and salt. Mix well. Stir in apples. Pour in pie shell. Bake at 375° for 15 minutes.

Meanwhile, combine brown sugar and remaining flour. Cut in butter until mixture is crumbly. Sprinkle over top of pie. Return to oven for 20-25 minutes or until filling is set. Cool completely. Serve or cover and refrigerate.

Upside-Down Apple Pecan Pie
1 cup chopped pecans
1/2 cup packed brown sugar
1/3 cup margarine (melted)
1 tsp. flour
6 cups sliced & peeled apples
1/3 cup white sugar
2 tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg pie crust for 2 crust pie

Heat oven to 375°. In 9" pie pan combine pecans, brown sugar & margarine.
Spread evenly over bottom of pan. Place bottom pie crust over pecan mixture.
In large bowl combine: apples, sugar, flour, cinnamon & nutmeg; mix lightly.
Spoon into pie crust lined pan. Top with second crust, flute & cut slits in several places.
Bake at 375° for 40-50 minutes or until crust is golden brown & apples are tender.
Place pie on cookie sheet during baking to guard against spillage.
Cool pie upright in pan for 5 minutes. Invert. Carefully remove pan.
Some nuts may remain in pan, replace on pie.
Cool at least 1 hour before serving.

French Apple Pie
Make pastry for one crust pie. Line 9" pie pan.

Add the following ingredients after mixing together:
3/4 cup white sugar
1 tsp. cinnamon or nutmeg (or 1/2 tsp. of each)
6 cups of sliced & peeled apples

Crumb Topping:
Mix the following ingredients until crumbly, then sprinkle on top of apple mixture.
1/2 cup margarine or butter
1/2 cup packed brown sugar
1 cup flour

Bake at 400° for 45-55 minutes. Serve warm with whipped cream or ice cream.