5-6 apples, peeled and sliced (our favorite is Pink Lady for this pie)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 c sugar
2 Tbsp flour
2 tsp almond extract
Large paper bag (size of US brown paper grocery bag)
Jonette's Perfect Pie Crust unbaked (this recipe makes 4 crusts)-
4 c flour (not packed)
1 Tbsp sugar
1 tsp salt
1 3/4 c cold butter (3 and 1/2 sticks), cut into small pieces
1 egg, beaten
1/2 c ice-cold water
1 Tbsp white vinegar
Instructions
Combine all ingredients except the apples in a large bowl. Mix well, then toss the apples in the mixture. Put the apple filling into unbaked pie crust.
For Crumb Topping-
3/4 c flour
1/2 c sugar
1/2 c butter, melted
Mix the flour and sugar. Pour in melted butter and mix together. Crumble the topping between your fingers over the apple filling covering the pie as evenly as you can.
Put the pie inside a brown paper bag. (Yes - for real!) Once the pie is inside, roll up the top of the bag and close with staples or paper clips. Place the bag on the lowest shelf in the oven. Bake at 350 F(175 C) for 90 minutes. Don't open the bag until the time is up and you have let it cool outside the oven for about 5 minutes. Serve with vanilla ice cream. So good!
For Jonette's Perfect Pie Crust-
Whisk together flour, sugar and salt in large mixing bowl. (see note below) Cut in butter pieces with knives or pastry blender until flour mixture looks like sand in texture. In small mixing bowl, combine beaten eggs, water and vinegar. Make a well in the middle of the flour mixture, pour in the liquid ingredients. Stir with wooden spoon until combined, adding cold water little by little, if necessary, to make the dough stick together. Turn out onto a floured surface and pat to make a circle. Cut into four pieces. Roll into balls and pat into round disks. Wrap in plastic wrap and chill for at least 30 minutes. Can be kept in fridge up to 3 days or frozen for several months. Thaw in fridge for several hours to use.
Note- I make the dough in a food processor. I mix the dry ingredients with a blade and then pulse to combine the butter. I pour the sandy texture butter/flour into a large bowl and proceed as above from there.
Originally Submitted
1/3/2017
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