Paper- Bag Apple Pie

* Exported from MasterCook II *

PAPER - BAG APPLE PIE

Recipe By :
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
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1 (9 inch) unbaked pastry shell
6 c. sliced apples -- to 7 cups
1/2 c. sugar -- (for filling)
2 tbsp. flour -- (for filling)
1/2 tsp. nutmeg
2 tbsp. lemon juice
1/2 c. sugar -- (for topping)
1/2 c. flour -- (for topping)
1/2 c. butter or margarine -- 1 stick


Make an unbaked 9 inch pastry shell. Pare, quarter, and core
apples, then halve each quarter crosswise to make chunks (about 7
cups). Place in large bowl. Make filling by combining 1/2 cup
sugar, 2 tablespoons flour, and nutmeg in a cup. Sprinkle over
apples and toss to coat well. Spoon into pastry shell, then drizzle
with lemon juice. Combine 1/2 cup sugar and 1/2 cup flour for
topping in small bowl. Cut in butter or margarine; sprinkle over
apples to cover top. Slide pie into a heavy brown paper bag large
enough to cover pie loosely. Fold open end over twice and fasten
with paper clips. Place on large cookie sheet for easy handling.
Bake in 425 degree electric oven 1 hour (apples will be tender and
top bubbly and golden). Split bag open; remove pie and cool on wire
rack. Serve plain or with cheese or ice cream. Yield: 1 (9 inch)
pie. Be careful

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