Paper Bag Apple Pie

Unconventional but Very Good

Yes, you bake it in a paper bag. Thought of making it because we now have paper grocery bags on hand due to New York state banning plastic bags earlier this year. 

It is one the first recipes I can remember collecting.   I don't remember how old I was when I first made it.  But I can tell from the recipe card probably late 1970's because I typed it on a typewriter. 

I chose Empire apples, which are tart.  But you can use whatever you like.

---Barbara

Paper Bag Apple Pie

Makes one 9 inch pie

1 unbaked pie shell

4 - 6 baking apples (2 - 2.5 lbs.)

1/2 cup sugar for filling

2 T. flour for filling

1/2 t. nutmeg

2 T. lemon juice

1/2 cup sugar for top

1/2 cup flour for top

1/2 cup (1 stick) butter

Preheat oven to 425 degrees.  

Place clean large grocery paper bag on a sturdy baking pan.  

Make 9 in. pastry shell.  Make the crimped edges as tall as possible to minimize overflow of the filling.

Put it in the freezer while you make the filling.  

Pare, core and quarter the apples, slice and place in bowl.  Combine 1/2 c. sugar, 2 t. flour and nutmeg in cup; sprinkle over apples; toss to coat well; spoon into pastry; drizzle with lemon juice.  

Combine 1/2 cup flour for topping in bowl; cut in butter 

and sprinkle over apples.  

Slide pie into brown bag; fold open end twice, fasten with paper clips.  

Next time, don't let bag fold in on itself to avoid contact with pie.  

Bake in hot oven, 425 degrees for 1 hour. 

Slit bag open, remove pie and cool on wire rack.  (Apples will be tender and top bubbly and golden.)  

The crumble topping melds with the apple filling, and the bottom crust is not soggy at all.  Not sure how the magic happens inside the bag, but it is delicious.

B