Paper Bag Apple Pie - From my "new" Amish cookbook
6 cups coursely sliced or chopped apples
1/2 c sugar
2 Tbls flour
......1/2 tsp nutmeg
2 Tbls lemon juice
Measure apples into a bowl and mix them with the sugar, flour, nutmeg and lemon juice. Turn them into an unbaked pie shell and pat them down evenly.
Topping
1/2 c butter
1/2 c flour
1/2 c brown or white sugar
Measure out the butter, flour and sugar, cutting in the buter with a pastry blender until crumbs are the size of peas. Sprinkly evenly over the apples and pat it down around the edges. Slide the pie into a brown paper bag and fold the end under the pie. Put onto a cookie sheet for easy handling. Bake at 425* for 50 minutes
The benefit of this method is a pie with no scorched rim, no under-baked apples, no boiling over in your clean oven and no grief in general
6 cups coursely sliced or chopped apples
1/2 c sugar
2 Tbls flour
......1/2 tsp nutmeg
2 Tbls lemon juice
Measure apples into a bowl and mix them with the sugar, flour, nutmeg and lemon juice. Turn them into an unbaked pie shell and pat them down evenly.
Topping
1/2 c butter
1/2 c flour
1/2 c brown or white sugar
Measure out the butter, flour and sugar, cutting in the buter with a pastry blender until crumbs are the size of peas. Sprinkly evenly over the apples and pat it down around the edges. Slide the pie into a brown paper bag and fold the end under the pie. Put onto a cookie sheet for easy handling. Bake at 425* for 50 minutes
The benefit of this method is a pie with no scorched rim, no under-baked apples, no boiling over in your clean oven and no grief in general
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