brown bag apple pie

this recipe has been creating a lot of buzz lately.

it all started at christmas with my new pie plate.

i had to make a pie in it for my brother-in-law who gave me the plate.

then it ended up being a birthday cake (or pie, to be exact.)

it was so much the rage it has carried onto be the birthday pie in pete's family since then.

and i must admit that it is pretty tasty.

the secret?

it is cooked in a brown paper bag!

it adds a flavor that tastes like "old days".

i'm not sure how to describe that flavor,

other than really good.

so, for those of you still interested,

the recipe is below.

i wish i could claim it as my own creation.

i can't.

i can just claim that i have a series of delicious cookbooks.

(The Domestic Art gathered by Patricia Wright)

if you are interested in obtaining any of her books,

then please email me.

jenvanderlinden@gmail.com

she is my neighbor,

and i can swing by and pick one up for you for $25.

i'm not sure where you can purchase them.

maybe the basket loft in farmington?

she currently has 3 volumes.

best brown bag apple pie

1 1/2 c. flour 1/2 c. salad oil (i use canola)

1 1/2 tsp. sugar 2 tbsp. cold milk

1 tsp. salt

preheat oven to 325. combine flour, sugar, salt, oil, and milk; mix well. press into bottom and sides of a 9" pie dish. do not roll out.

filling:

4 c. apples, peel & slice ( i use 5 c.) 1/2 tsp. nutmeg

1/2 c. sugar 1 tsp. cinnamon, heaping

2 tbsp. flour 2 tbsp. lemon juice

combine sugar, flour, nutmeg, and cinnamon. toss lightly with sliced apples and pour into unbaked pie shell.

topping:

1/2 c. flour 1/2 c. butter

1/2 c. sugar

combine flour, sugar, and butter; mix together with fingers until crumbly. sprinkle over top of apples. place in a brown paper grocery bag and fold edge under. cut 4 slits in top of bag and bake for 1 1/2 hours. (i remove the pie from the bag after the time is up and leave it for a few minutes, maybe 5, and let the top brown a little.