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"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.
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