Paper-Wrapped Apple Pie II Tasty Recipes

Thursday, February 21, 2019

Paper-Wrapped Apple Pie II

"My grandmother used to make this pie when we had Christmas at her house. She used a paper bag to cowl the pie, but inside the up to date version we use parchment paper. It is a completely vintage recipe. Enjoy!"

Ingredients :

1 (9 inch) unbaked pie shell
4 huge apples - peeled, cored and chopped
1/2 cup white sugar
2 tablespoons all-cause flour
half teaspoon floor nutmeg
2 tablespoons lemon juice
1/2 cup white sugar
half cup all-cause flour
half of cup butter

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H30M

Preheat oven to 425 stages F(220 stages C).
Place apple chunks in a big bowl. Combine 1/2 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 1/2 cup sugar, and half of cup flour. Cut in butter. Sprinkle over apples to cowl top. Take two 15 inch portions of parchment paper and enclose pie; fold edges up three instances. Place on a baking sheet.
Bake for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment masking while baking! Cool for 10 minutes earlier than serving warm.

Notes :

Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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