My Favorite Finds #3

This is one of my FAVORITE apple pie recipes of all time! A local church would have their annual craft fair in the beginning of Fall, and their members would bake hundreds of these to sell as a fundraiser (you had to get there early to get one because they'd sell out everytime!). A recipe would always be attached to each pie. It was also published in their fundraiser cookbook. I always end up baking a few of these every Fall when it's apple season around here. So the next time you're at the grocery store, be sure to ask for "paper" and save them for this wonderful recipe! If you choose to make the single-serving size, brown paper lunch bags are the perfect size! And for those of you that don't have the pie crust thing down, this crust is a "pat in the pan" recipe!

BROWN BAG APPLE PIE

Crust:
1 ½ cup flour
1 tsp. salt
2 tsp. sugar
½ cup oil
1 Tbsp. milk

Mix Crust ingredients and pat in pie plate. (For small pies, divide into 4 equal parts.)

Filling:
6 large baking apples, peeled, cored and sliced
½ cup sugar
2 Tbsp. flour
2 tsp. cinnamon

Mix Filling ingredients together and pour into unbaked pie crust.

Topping:
½ cup sugar
½ cup flour
1/3 butter, softened

Mix Topping ingredients and pat on top of pie filling. Place pie in a large brown paper bag. Fold ends under and staple bag. Bake on a cookie sheet for 1 hour at 425 degrees F.

For small pies, bake 30 minutes and use small brown lunch bags. Make sure that the bag is not touching any part of the oven. Yield: 1 large pie or 4 small pies