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Title: "Brown Bag" French Apple Pie
Categories: Dessert Pie
Yield: 1 Pie
| FOR THE PIE | ||
| 1 1/2 | c | All-Purpose Flour |
| 1/2 | ts | Salt |
| 1/2 | c | Shortening |
| 5 | tb | ICE Water |
| 8 | c | Apples [peeled & sliced] |
| 1/4 | c | Granulated Sugar |
| 2 | tb | All-Purpose Flour |
| 1/2 | ts | Nutmeg, Ground |
| 2 | tb | Lemon Juice |
| 1 | ts | Cinnamon, Ground |
| FOR THE TOPPING | ||
| 1/2 | c | Granulated Sugar |
| 1/2 | c | All-Purpose Flour |
| 1/3 | c | Butter |
| 1 | lg | Paper Bag |
| Vanilla Ice Cream | ||
Preheat the oven to 400 degrees.
To make the pie: 1) Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball.
2) Roll out the pastry dough on a lightly floured board. Roll to an 11" or 12" diameter and fit into a 9" pie pan fluting the edges.
3) Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust.
To make the topping: 4) Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling.
5) Place the pie in the LARGE paper bag and 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).
6) Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM COMING OUT OF THE BAG!
7) Serve warm with generous portions of vanilla ice cream.
Source: Found on the internet and formatted to MM format by Fred Goslin in Watertown NY, on Cyberealm Bbs, home of KookNet @ (315) 786-1120
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