"Brown Bag" French Apple Pie

- (------------------------------FOR THE TOPPING------------------------------)
- (Vanilla Ice Cream)
- 8 cup apples ( [peeled & sliced])
- 1/3 cup butter
- 1 teaspoon cinnamon ( ground)
- ---------- cup flour (all-purpose )
- 1/2 teaspoon nutmeg ( ground)
- 1/2 teaspoon salt
- 1/4 cup granulated sugar ( 2 tb all-purpose flour)
- 1/2 cup granulated sugar ( 1/2 c all-purpose flour)
- 2 tablespoon lemon juice
- 1/2 cup shortening
- 5 tablespoon water (ice )
- 1 paper bag (lg )
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 Makes 1 Pie
Techniques: baking

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