\"brown bag\" french apple pie
1 Pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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