Apple Pie in a Bag

This makes a great pie, and it's fun to prepare. Get the kids to help you--they'll love it. You'd best make 2 while you're at it. The first one disappears immediately, and it keeps well without refrigeration.

APPLE PIE IN A BAG

Filling:
(1) 9" unbaked pie shell
2 1/2 lbs. tart cooking apples (7 C.)
1/2 C. sugar
2 T. flour
1/2 tsp. nutmeg (fresh ground if possible)
1/2 tsp. cinnamon
1 T. lemon juice

Wash, core and pare apples and slice thin.

In large bowl toss apples with 1/2 C. sugar, 2 T. flour, 1 T. lemon juice and nutmeg/cinnamon, until each piece is completely coated.

Fill pie shell with applie slices, piling them high in the center.

Top Crust:
1/2 C. flour
1/2 C. sugar
1/2 C. butter or margarine
cinnamon, nutmeg, sugar

Thoroughly mix the flour, sugar and butter into a soft paste. Put a small amount between the palms of your hand to flatten and then lay over the apples in the pie shell. Continue layering these flattened pieces until the apples are covered, leaving a few places open here and there for venting. This doesn't have to be neat. Let the kids do this. Sprinkle all over the top generously with cinnamon, sugar and freshly ground nutmeg.

Place pie in a large brown paper bag, folding over the open end. Place bag on a cooking sheet and place on center rack of 400-degree oven and bake 1 hour or until done.

Remove baking sheet from oven and let pie cool 10 minutes before carefully removing from bag.

Serve hot with cheese or ice cream. This will taste especially good to the children who helped prepare it, and this is what memories are made of. :)

Pen