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| Paper-Wrapped Apple Pie II |
"My grandmother used to make this pie whilst we had Christmas at her house. She used a paper bag to cowl the pie, however inside the updated model we use parchment paper. It is a very vintage recipe. Enjoy!"
Ingredients :
- 1 (9 inch) unbaked pie shell
- four large apples - peeled, cored and chopped
- half cup white sugar
- 2 tablespoons all-motive flour
- 1/2 teaspoon floor nutmeg
- 2 tablespoons lemon juice
- 1/2 cup white sugar
- 1/2 cup all-cause flour
- half cup butter
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H30M |
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- Preheat oven to 425 tiers F(220 tiers C).
- Place apple chunks in a big bowl. Combine half of cup sugar, 2 tablespoons flour, and nutmeg. Sprinkle over apples and toss to coat well. Spoon into pastry shell. Drizzle with lemon juice.
- For the topping: Combine half of cup sugar, and half cup flour. Cut in butter. Sprinkle over apples to cover pinnacle. Take 15 inch pieces of parchment paper and enclose pie; fold edges up three instances. Place on a baking sheet.
- Bake for 1 hour. Remove from oven, break up parchment open and funky pie on wire rack. DO NOT open parchment overlaying at the same time as baking! Cool for 10 mins before serving warm.
Notes :
- Reynolds® parchment may be used for simpler cleanup/removal from the pan.
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