Brown Bag French Apple Pie
Brown Bag French Apple Pie recipe
Yield
12 servingsPrep
25 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 5 | tablespoons |
water
ice cold |
*
|
| Filling | |||
| ½ | cup |
sugar
granulated |
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| 2 | tablespoons |
lemon juice
|
*
|
| 8 | cups |
Granny Smith apples
peeled and sliced |
|
| Topping | |||
| ¼ | cup |
sugar
granulated |
|
| 2 | tablespoons |
all-purpose flour
|
*
|
| ⅓ | cup |
butter
|
|
|
vanilla ice cream
|
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 355 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 5 | Tbls |
water
ice cold |
*
|
| Filling | |||
| 118 | ml |
sugar
granulated |
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 2 | Tbls |
lemon juice
|
*
|
| 1.9 | l |
Granny Smith apples
peeled and sliced |
|
| Topping | |||
| 59 | ml |
sugar
granulated |
|
| 2 | Tbls |
all-purpose flour
|
*
|
| 79 | ml |
butter
|
|
| 1 | x |
vanilla ice cream
|
*
|
Directions
Preheat the oven to 400℉ (200℃).
PIE:
Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs.
Stir in the water a little at a time, using a fork, and form the dough into a ball. Roll out the pastry dough on a lightly floured board. Roll to an 11inch or 12 inch diameter.
Fit into a 9 inch pie pan and flute the edges.
FILLING: Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl. Toss the apple slices in the mixture.
Arrange the apple slices in the pie crust.
TOPPING:
Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter.
Sprinkle the topping over the apple filling. Place the pie in the LARGE paper bag.
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).
Carefully remove the pie from the bag - CAUTION: WATCH OUT FOR THE STEAM COMING OUT OF THE BAG!
Serve warm with generous portions of vanilla ice cream.
