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    Paper-Bag Apple Pie


    Source of Recipe


    Mom

    List of Ingredients




    1 unbaked 9” pastry shell
    3 – 4 large baking apples (about 2 ½ lbs.) 4-5 C.
    ½ C. sugar (for filling)
    2 T. flour
    ½ tsp. cinnamon
    2 T. lemon juice
    ½ C. sugar, for topping
    ½ C. flour for topping
    1/3 C. butter or marg.

    Recipe



    Make an unbaked 9” pastry shell, using packaged pie crust mix or your own recipe. Pare, core, & quarter apples, then halve each quarter crosswise to make chunks, about 4 cups; place in a large bowl.
    Make filling; Combine ½ C. sugar, 2T. flour & cinnamon in cup; sprinkle over apples; toss to coat well; spoon into pastry shell; drizzle with lemon juice
    Combine ½ C. sugar & ½ C. flour for topping in a small bowl; cut in butter; sprinkle over apples to cover top. Slide pie into a heavy brown paper bag large enough to cover pie loosely (grocery bag); fold open end over twice & fasten with paper clips (I fold once & use staples); place on large cookie sheet for easy handling. Bake at 425º 1 hr. (apples will be tender & top bubbly & golden) Serve plain or with cheese.

 

 

 

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