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Paper-Sack Apple Pie

By Bonnie Gardner Sentinel Ranch, Nanton, Alberts

The crumb topping makes this a “higher” pie. Baked in a paper sack or bag, the pie is less likely to burn while cooking.

SERVES 6 TO 8

3 to 4 large apples
½ cup sugar
1/2 tsp ground nutmeg
2 tbsp flour
1 to 2 tbsp lemon juice
dash of salt
½ cup brown sugar
½ cup flour
¼ to ½ cup butter
1 unbaked single-crust pie shell

● Peel and slice apples. Combine sugar, nutmeg and 2 tablespoons flour. Sprinkle over apples and coat well. Spoon this mixture into unbaked pie shell. Sprinkle with lemon juice and add a dash of salt. Combine brown sugar, ½ cup flour and butter. Blend well and sprinkle over top of pie. Place in large brown paper bag and secure with clips. Bake at 425°F for 1 hour.

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