Our primary reason for the trip was to attend the Michigan State vs. Michigan game (Go Green!…by the way…did anyone catch that game? It was an amazing Spartan victory). However, I knew I couldn’t make a trip to Michigan in the Fall without visiting one of my favorite places: The Franklin Cider Mill. We used to go to the mill every year and enjoy the best doughnuts, the tastiest cider and the most sinful candy apples.
If you’re ever in the Detroit area during the Fall season, you must make a trip out to the Franklin Cider Mill. You’ll have a chance to watch them press the apples to make the cider and you can even walk around back to enter the cave where the huge water wheel is located. It used to be incredibly scary but they spruced it up a bit and now it’s very welcoming. Plus, there are tables and rocks along the river that allow you to sit down, open up the greasy bag of doughnuts and wash them down with cider. What’s not to love? Just watch out for the bees!
To celebrate the Fall season, try baking this tasty apple pie:
Crumble Top Apple Pie
- 1 uncooked pie crust
- 1 cup flour
- 1/2 teaspoon salt
- 1/3 cup vegetable shortening
- 2 tablespoons cold water
- 5 1/2 cups sliced cooking apples (peeled, cored and sliced)
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 1/4 cup brown sugar
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Preheat oven to 375 degrees.
- Press uncooked pie crust into a 9-inch pie shell. Scallop the edges.
- Peel, core and slice apples and place them into a large mixing bowl. Pour lemon juice over apples as you slice to prevent browning.
- Mix all other pie ingredients in with the apples and stir. Pour into prepared crust.
- Prepare the topping in a separate small bowl by mixing the flour and sugar first. Add softened butter then mix with fork until crumbly. Sprinkle mixture over prepared apple pie.
- Please pie on top of a large cookie sheet and bake for 50 minutes, or until bubbly and golden brown.
What’s your favorite thing to eat during the Fall?