Side Pannel
"Brown Bag" French Apple Pie
"Brown Bag" French Apple Pie
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Pies
Ingredients List
- --------------------------------FOR THE PIE--------------------------------
- 1 1/2 c All-Purpose Flour
- 1/2 ts Salt
- 1/2 c Shortening
- 5 tb ICE Water
- 8 c Apples [peeled & sliced]
- 1/4 c Granulated Sugar
- 2 tb All-Purpose Flour
- 1/2 ts Nutmeg, Ground
- 2 tb Lemon Juice
- 1 ts Cinnamon, Ground
Directions
FOR THE TOPPING
1/2 c Granulated Sugar
1/2 c All-Purpose Flour
1/3 c Butter
1 lg Paper Bag
Vanilla Ice Cream
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.
1/2 c Granulated Sugar
1/2 c All-Purpose Flour
1/3 c Butter
1 lg Paper Bag
Vanilla Ice Cream
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.
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