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Brown Bag - French Apple Pie by www.country-cooking.com
----------------------------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
------------------------------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.
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