1 tablespoon butter
3 to 4 large apples (about 2-1/2 pounds or 7 cups), peeled, cored and cut into chunks
1 cup sugar (divided)
2 tablespoons plus 1/2 cup flour (divided)
1/2 teaspoon ground nutmeg
1 9-inch unbaked pastry shell
2 tablespoons lemon juice
1/2 cup butter, room temperature
1 large, unused brown paper bag
Toss apples with 1/2 cup sugar, 2 tablespoons flour and the nutmeg. Spoon into pastry shell and drizzle with lemon juice.
Preheat oven to 425 degrees.
To make topping, combine remaining 1/2 cup sugar, 1/2 cup of remaining flour and the butter. Cut with two knives until mixture is combined and crumbly. Sprinkle over apples, covering entire top.
Slide pie into heavy brown paper bag large enough to cover pie loosely. Fold open end over twice and staple to fasten securely. Place on large cookie sheet. Do not let paper bag come into contact with sides of stove.
Bake in preheated oven 1 hour. Remove from oven and split bag open. Remove pie and cool on wire rack. Serve with Cheddar cheese or ice cream.
Recipe makes 8 servings.
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