Apple Sack Pie

The manager at my restaurant supply house called me this morning to tell me that Thanksgiving is next week, so I'd be sure to get my order in.  Wasn't that nice of him?  Of course, that means you all should be planning, too!

I found this recipe in my United States of Pie book, and knew I had to try it.  Mostly, I had to try it because I knew it would drive Ryan nuts trying to figure out why on earth I was baking a paper bag.  It was indeed a lot of fun, and, naturally, everyone enjoyed apple pie.  So, if you're thinking of apple pie for Thanksgiving, this one would be a good choice: moist and juicy!

APPLE SACK PIE

1 bottom crust (store bought or try my "Best Ever")

Filling:
4 or 5 large apples, peeled and sliced
1/2 cup sugar
1/2 tsp cinnamon
2 tbsp lemon juice
2 tbsp flour
1 tbsp cornstarch

Streusel topping:
1 stick butter or margarine, chopped in chunks
1/2 cup flour
1/2 cup brown sugar
pinch of salt
1/2 tsp cinnamon

Preheat the oven to 425F.  Roll the crust out into a 9" pie plate (I used a 10" pie plate).  Peel and slice the apple, and stir gently with the rest of the filling ingredients.  Scoop into the pie plate.  In a mixing bowl, chop together the streusel ingredients, using a pastry cutter or 2 forks, until it forms pea sized grains.  Sprinkle evenly over the apple filling.  Place a brown grocery bag on a large baking tray, put the pie inside, fold down so it won't touch the rack above it, fold the bag closed and staple it closed.  Bake for 45 minutes, then remove from the oven and cut away the bag.  Return to the oven for another 15 minutes or so, until it's browned and the filling is bubbling.  Let it cool some before you cut it, or the filling will sag all over the place.  Serve with whipped cream or ice cream, as desired.

I know I took a picture of the bag in the oven, but I swear my camera ate it.  So the pie alone will have to suffice.

Happy Weekending, everyone!