"brown Bag" French Apple Pie Recipe
Yield: 1 pieRecipe by luhu.jp
Ingredients:
FOR THE PIE
1 1/2 cup: all-purpose flour,
1/2 teaspoon: salt,
1/2 cup: shortening,
5 tablespoon: ice water,
8 cup: apples [peeled & sliced],
1/4 cup: granulated sugar,
2 tablespoon: all-purpose flour,
1/2 teaspoon: nutmeg, ground,
2 tablespoon: lemon juice,
1 teaspoon: cinnamon, ground,
FOR THE TOPPING
1/2 cup: granulated sugar,
1/2 cup: all-purpose flour,
1/3 cup: butter,
1 large: paper bag,
1: vanilla ice cream,
Directions:
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.
Source: Found on the internet and formatted to MM format by Fred Goslin in
Watertown NY, on Cyberealm Bbs, home of KookNet @ (315) 786-1120
Yield: 1 pie
Source from luhu.jp
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.
Source: Found on the internet and formatted to MM format by Fred Goslin in
Watertown NY, on Cyberealm Bbs, home of KookNet @ (315) 786-1120
Yield: 1 pie
Source from luhu.jp