Apple Pie en Papillote
(from ToniP’s recipe box)
Make sure the brown bag is not recycled. You want to make sure there are no chemicals.
Source: Ladies Home Journal, September '78 (from RecipeThing user kylerhea) (from RecipeThing user evainefaye) (from RecipeThing user JulieW8)
Prep time: 0 minutes
Cook time: 0 minutes
Serves 8 people
Ingredients
- 2 1/2 lbs tart cooking apples, cored, peeled, cut into chunks (about 8 cups)
- 2 Tbs lemon juice
- 1/2 cup sugar
- 2 Tbs unsifted all-purpose flour
- 1/2 tsp ground cinnamon
- Dash of ground nutmeg
- Pastry:
- 1 1/3 cups unsifted all-purpose flour
- 1/2 tsp salt
- 1/3 cup + 1 Tbs shortening
- 5 to 6 Tbs iced water
- Topping:
- 1/2 cup unsifted all-purpose flour
- 1/2 cup butter or margarine
- 1/4 cup sugar
- 1/4 cup lt brown sugar, firmly packed
Directions
-
Filling:
-
In a large bowl toss apples with lemon juice. In a small bowl, combine 1/2 cup sugar, 2 Tbs flour, cinnamon & nutmeg; sprinkle over apples and toss till well-coated. Set aside while preparing pastry.
-
Pastry:
-
In medium bowl, combine flour and salt. W/ pastry blender cut in shortening till mixture resembles coarse crumbs. Gradually add water and stir w/ fork until flour is moistened and pastry leaves side of the bowl. With hands, shape pastry into a ball. On lightly floured surface, roll pastry into a 12 inch circle. Line a 9 inch pie plate w/ the pastry. Make a high fluted edge to hold in the apple juices. Spoon apples into pastry.
-
Topping:
-
Preheat oven to 400 degrees.
-
In a small bowl, combine topping ingredients; stir until a smooth paste. Gently dollop over apples, then spread topping to cover.
-
Place pie in a large brown paper bag and close the open with staples or paper clips. Place on oven rack in center of oven. Bake pie for 1 hr 20 min (glass) 1 hr 10 min (metal).
-
Remove pie from oven, (do not open bag), let cool on wire rack for 10 min. Carefully cut bag open and remove pie. Serve warm or at room temperature.
-
455 cal/serving