Recipe - Paper - Bag Apple Pie

1 Unbaked (9 inch) pastry
shell
6 cup Sliced apples, to 7 cups
One half cup Sugar, (for filling)
2 tablespoon Flour, (for filling)
One half teaspoon Nutmeg
2 tablespoon Lemon juice
One half cup Sugar, (for topping)
One half cup Flour, (for topping)
One half cup 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 One half 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 One half 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
Posted to MCRecipe Digest V1 #357

From: Gerald Edgerton jerrye@wizard.com

Date: Sat, 28 Dec 1996 11:53:50 0800