Paper Bag Apple Pie

SUBMITTED BY: Susan Arcement

2-1/2 lbs. apples, peeled & sliced
3/4 cup + 3/4 cup sugar
2 tablespoons + 3/4 cup flour
1 teaspoon cinnamon
1 9-inch deep-dish pie shell, unbaked
2 tablespoons lemon juice
1 stick butter


Place apples in a large bowl.

Combine 3/4 cup sugar, 2 tablespoons flour, and 1 teaspoon cinnamon.  Mix with apples.  

Place apples in pie shell.  Sprinkle with lemon juice.

Combine 3/4 cup flour, 3/4 cup sugar, and cut 1 stick butter into mixture with pastry blender.  Sprinkle over apples.

Put pie in refrigerator for about 45 minutes.

The pie will spill over into the paper bag, get hard and difficult to remove, and basically make a big mess so this is how I've learned to make it a little less messy.  Take a piece of aluminum foil a little larger than the pie pan and spray with Pam.  Place it under the apple pie in a heavy brown paper bag and fold over edge. 

Bake at 425 degrees for 1 hour.  Remove pie from bag; cool.

I then insert pie into another aluminum pie pan as the pan is usually very sticky.