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Apple Pie

Back when Meagan and Pete Alvarado were living in Madison, Wisconsin, Meagan fought homesickness for her native Traverse City by mastering the art of pie making. Her mentor was her mother, Mary Ann Warner, who taught her using a piecrust recipe passed down from her grandmother—Meagan’s great-grandmother.  By the time the Alvarados moved back to Traverse City (where Meagan sells real estate for Century 21 Northland and Pete is a doctor at the Thirlby Clinic), Meagan had turned pie making into an all-out hobby, combining the family piecrust recipe with local fruits and berries, which she bakes into pies in season and then freezes for winter pies. “I’m like a squirrel,” she says, laughing.

 

Learn how to make Megan’s Basic Pie Crust

Rhubarb Custard Pie

Ingredients

  • 6 cups local apples cored, peeled and sliced
  • 1 tablespoon lemon juice
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 1–2 teaspoons cinnamon
  • Dash of nutmeg

Preparation

Mix all ingredients and transfer to crust-lined pie dish. Carefully place second 

piecrust over the top of the pie and gently crimp the edges. Place a small slit or hole in top piecrust to allow steam to escape while baking. Bake at 375 degrees for 50 minutes. Top with vanilla bean ice cream.