Paper Bag Apple Pie
(Requires nerves of steel for the baking part)
A baked 10 inch pie shell
5 – 7 large Jonathan apples
½ c. sugar for filling
2 Tblsp flour for filling
½ tsp nutmeg
½ c sugar for topping
½ c flour for topping
½ c butter for topping
Pare, core, and quarter apples, then cut each quarter in half crossways. Place the apples in a large bowl. Combine ½ c sugar, 2 T flour, and nutmeg in a cup; sprinkle over apples and toss to coat well. Spoon apples into the pie shell and arrange them hump side up, piling them up towards the center. Combine ½ c. flour and ½ c. sugar for topping in a bowl and cut in ½ c. butter. Sprinkle over apples. Slide the pie into a big brown paper bag and fasten with metal paper clips. Be sure the pie does not touch the sides of the bag. Place the whole thing on a cookie sheet and bake in a preheated 400 degree oven one hour. Do not let the bag touch the sides of the oven. NO PEAKING. Your house will smell like almost-burning paper bags, that’s ok. The flash point for paper is greater than 400 degrees. At 5000 ft or above, bake for an hour and a half or until you smell apples along with the burnt paper smell. Of course, if you are using a wood cook stove, it is not necessary to use a paper bag.
Do not use cinnamon; (no matter what gramma said.)
Tricks: If you use a baked pie shell, sprinkle a little flour in the shell and fill the holes. It is better this way but truthfully, I don’t often pre bake the pie shell any more.
If you can’t find Jonathan’s try, in this order: Winesap, Romas, Granny Smith. It will not be the same, but it will be close.
PS: It should be browned and bubbly on top. Getting to this point inside a paperbag without peeking is a matter of practice. If yours isn't browned enough, just put it back into the oven without the bag to toast a little.
