My sister Brynn is an excellent baker. Her confection of choice? Pie.
She has perfected the crust making, made the fillings the most delicious and bakes them golden brown. I have her recipes, but I somehow cannot replicate the perfection that she achieves. Brynn always makes the pies for Thanksgiving and this year was no different. I enjoyed a slice of each kind, topped with soft whipped cream. It was Thanksgiving, after all. Many different pies have been perfected by her- but the apple is always one of my favorites.
I happened to have a few apples left from my produce basket last week and decided that a pie was in order. One pie that I have got down pat is our family's Paper Bag Apple Pie. A yummage pat-in-the-pan crust, simple apple filling and a crumble topping- then baked in a paper bag! You really should let it cool before slicing, but I can never wait. The girls and I cut a generous slice to share with a cold glass of milk. Hot apple pie on a cold afternoon- could life get any better?
PAPER BAG APPLE PIE
Crust:
1 1/2 cup flour
1 tsp. salt
1 1/2 tsp. sugar
1/2 cup oil
2 Tbs. milk
Combine: pat into pie plate.
Filling:
5 cups sliced apples
2 Tbs. flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Mix together; pour into crust.
Topping:
1/2 cup sugar
1/2 cup flour
1/2 cup chilled butter
Mix until crumbly; sprinkle over the top.
Place the pie in a brown paper bag and close with paper clips. I like to put mine on a baking sheet for transferring into the oven. Bake 1 1/2 hours at 350.
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