BCL - Paper-Wrapped Apple Pie II So Tasty

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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 cover the pie, but in the updated version we use parchment paper. It is a very old recipe. Enjoy!"

Ingredients :

1 (9 inch) unbaked pie shell
4 large apples - peeled, cored and chopped
1/2 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
2 tablespoons lemon juice
1/2 cup white sugar
1/2 cup all-purpose flour
1/2 cup butter

Instructions :

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

Preheat oven to 425 degrees F(220 degrees C).
Place apple chunks in a large 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 1/2 cup flour. Cut in butter. Sprinkle over apples to cover top. Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. 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 covering while baking! Cool for 10 minutes before serving hot.

Notes :

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

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