Autumn Apple Pie in a Brown Paper Bag

To make pie crust:

In a food processor, or by hand, combine the flour, salt, and the sugar. Add the butter, and pulse until coarsely combined.

While running the processor, or by hand, add the ice water, starting with 4 tablespoons, and increasing only if needed. Mix only until the dough holds together without being sticky. Don’t over process or mix or crust will be tough. Test the dough by putting a small amount in your hand and squeezing together: If it does not hold together or if it is crumbly, add more water a tablespoon at a time.

This recipe makes two 9-10 inch crusts. Divide dough into two equal portions. Flatten each into a disc shape and wrap in plastic wrap. Chill in fridge for an hour or so.

Roll and place one of the crusts in a 9″ pie dish. Flute edges of pie and set aside. Remaining crust can be frozen for up to a month.

To make pie filling:

Sprinkle lemon juice over sliced apples and toss. Mix flour, sugar and spices, and toss with apples. Pour into unbaked pie shell.

To make crumb topping:

Mix butter, sugar and flour until crumbly.

Sprinkle crumb mixture on top of pie filling. Place pie plate into a large, grocery-sized brown paper bag. Seal. (I made sure it wasn’t touching the top of the pie and then I stapled it shut.)

Bake in a 350 degree F oven for 1 hour and 45 minutes. Bag with pie should be placed in center of oven. This seems like a long time, but DO NOT PEEK!!!

Peel bag away from pie after baking so steam can escape. Let cool (this is super hard!!) and serve with lightly sweetened whipped cream.