"brown bag" french apple pie

Categories
Cyberealm
Desserts
Pie
Yield
1 Pie
MeasureIngredient
1½ cup All-Purpose Flour
½ teaspoon Salt
½ cup Shortening
5 tablespoons ICE Water
8 cups Apples [peeled & sliced]
¼ cup Granulated Sugar
2 tablespoons All-Purpose Flour
½ teaspoon Nutmeg, Ground
2 tablespoons Lemon Juice
1 teaspoon Cinnamon, Ground
½ cup Granulated Sugar
½ cup All-Purpose Flour
⅓ cup Butter
1 large Paper Bag
  Vanilla Ice Cream

FOR THE PIE

FOR THE TOPPING

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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