“Brown Bag” French Apple Pie    No. 1180               Yields 1 9″ Pie
 
                  PIE:                     1/2 tsp       Nutmeg, Ground
  1 1/2 Cups      All-Purpose Flour          2 Tbls      Lemon Juice
    1/2 tsp       Salt                                   TOPPING:
    1/2 Cup       Shortening               1/2 Cup       Granulated Sugar
      5 Tbls      ICE Water                1/2 Cup       All-Purpose Flour
      8 Cups      TART (!) Apples, Peeled   1/3 Cup       Butter
                  & Sliced                   1 LARGE     Paper Bag
    1/4 Cup       Granulated Sugar                       Vanilla Ice Cream
      2 Tbls      All-Purpose Flour
      1 tsp       Cinnamon, Ground
 
 Preheat the oven to 400 degrees.
 PIE:
 Combine the first measure of flour, salt and shortening using a pastry blender
 until the mixture resembles coarse crumbs.
 Stir in the water a little at a time, using a fork, and form the dough into a
 ball.
 Roll out the pastry dough on a lightly floured board.
 Roll to an 11″ or 12″ diameter.
 Fit into a 9″ pie pan and flute the edges.
 Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and
 the lemon juice in a large bowl.
 Toss the apple slices in the mixture.
 Arrange the apple slices in the pie crust.
 TOPPING:
 Combine the sugar and flour in a bowl and cut in the butter using a pastry
 cutter.
 Sprinkle the topping over the apple filling.
 Place the pie in the LARGE paper bag.
 Place the paper bag on a baking sheet and loosely fold the open end of the bag
 under.
 Bake until the apples are tender (50-60 minutes).
 Carefully remove the pie from the bag - CAUTION: WATCH OUT FOR THE STEAM
 COMING OUT OF THE BAG!
 Serve warm with generous portions of vanilla ice cream.

Plain Text Version of This Recipe for Printing or Saving