Ingredients Jump to Instructions ↓

  1. 1180 Yields

  2. 1 9" Pie

  3. 1/2 tsp Nutmeg, Ground

  4. 1 1/2 Cups All-Purpose Flour

  5. 2 Tbls Lemon Juice

  6. 1/2 tsp Salt TOPPING:

  7. 1/2 Cup Shortening

  8. 1/2 Cup Granulated Sugar

  9. 5 Tbls ICE Water

  10. 1/2 Cup All-Purpose Flour

  11. 8 Cups TART(!) Apples, Peeled

  12. 1/3 Cup Butter

  13. 1 LARGE Paper Bag

  14. 1/4 Cup Granulated Sugar Vanilla Ice Cream

  15. 2 Tbls All-Purpose Flour

  16. 1 tsp Cinnamon, Ground

  17. 400 degrees. 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

  18. 11" or 12" diameter. Fit into a

  19. 9" pie pan and flute the edges. 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.


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