Apple sack pie
 

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Apple sack pie

                          

APPLE SACK PIE

400 degrees – 1 hour

1 unbaked 9” pastry shell

3-4 large baking apples      

½ cup sugar (for filling)

2 Tbsp. Flour (for filling)

½ tsp. Nutmeg

½ tsp. Cinnamon

2 Tbsp. Lemon juice

FOR TOPPING:

½ cup sugar                     ½ cup margarine

½ cup flour

Pare, core and quarter apples, then halve quarters crosswise to make 7 cups of chunks.  Place in large bowl.  Combine ½ cup sugar, 2 Tbsp. Flour, nutmeg and cinnamon.  Sprinkle over apples and toss to coat well.  Spoon into shell.  Drizzle lemon juice.  Combine ½ cup sugar, ½ cup flour for topping.  Cut in butter.  Sprinkle over apples to cover top.  Slide pie into a heavy paper bag to cover pie loosely; fold over open end twice and fasten with paper clips.  Place on large cookie sheet.  Bake at 425 for 1 hour.  Split bag open.  Remove pie.