Wisconsin Brown Bag Apple Pie

“Good apple pies are a considerable part of our domestic happiness.”–Jane Austen

This recipe is from http://worldwidewardcookbook.blogspot.com

Start with your favorite pie crust recipe.
A variety of apples makes an especially delicious apple pie.  One should be a tart apple, like Granny Smith.
 Mix the apple chunks or slices in sugar and cinnamon and pile them high in the unbaked crust.
 “Frost” pie with fabulous frosting.
Put the pie in a brown bag, roll it closed and staple it shut.

2 1/2 pounds (about 8 C.) apples; best to use two types of apples (can use 3)
2 Tbsp. lemon juice
1/2 C. sugar
2 Tbsp. flour
1/2 tsp. cinnamon

1 unbaked pie crust
3/4 C. softened butter
3/4 C. flour
1/2 C. sugar
1/2 C. packed brown sugar

Peel and slice apples. Immediately place cut apples in lemon juice to prevent browning. combine sugar, flour and cinnamon, and coat apples with mixture. Place apple mixture in your favorite pie crust. Combine softened butter, flour, sugar and brown sugar to make frosting. Spread frosting over apples. Do not place a top crust on the pie. Place pie in a brown paper grocery bag and staple shut. Place brown bag in center of oven making sure the sides of the bag do not touch the sides of the oven. Bake at 400 for 1 hour and 10 minutes. Rip open top of bag of bag immediately after baking being careful not to let steam burn you. Let pie cool and set for 1 hour. (It gets better and better with each passing hour!) Makes 1 pie or 8 large servings.

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