Recipe for cooking Paper Bag Apple Pie

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Paper Bag Apple Pie

3 to 4 lrg. baking apples (about 2 1/2 lb. or 7 c.)s,
    peeled, cored and cut into chunks
1 c. sugar (divided)
2 Tbsp. plus 1/2 c. flour, divided
1/2 tsp. ground nutmeg
1 (9- to 11-in.) unbaked pastry shell
2 Tbsp. lemon juice
1/2 c. (1 stick) butter or butter replacement, room temperature
1 lrg., unused brown paper bag

Preheat oven to 425 degrees F.

Toss apples with 1/2 c. of the sugar, 2 Tbsp. of the flour and the nutmeg. Spoon into pastry shell and drizzle with lemon juice.

To make topping, combine remaining 1/2 c. sugar, 1/2 c. remaining flour and the butter. Cut with two knives until mixture is combined and crumbly. Sprinkle over apples, covering entire top.

Slide pie into heavy brown paper bag lrg. enough to cover pie loosely. Fold open end over twice and staple to fasten securely. Place on lrg. baking sheet. Do not let paper bag come into contact with sides of stove.

Bake for 1 hour.

Remove from oven and split bag open. Remove pie and cool on wire rack.

Serve with Cheddar cheese or ice cream.

Makes approximately about 8 servings.