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Brown Bag Apple Pie Recipe
Ingredients:
6 Large Newton Pippin Apples
1/2 Cup of Sugar
2 Tablespoons of Flour
1/2 Teaspoon of Nutmeg
2 Table spoons of Lemon Juice

Topping:
1/2 Cup of Sugar
1/2 Cup of Flour
1/2 Cup of Butter

Combine sugar and flour, cut in batter, make it coarse. Sprinkle over the apples to cover completely. Slide the pie into a large brown paper bag. Fold ends and fasten (staples are the best). Bake at 450 degrees for one hour. When baked tear bag away and cool the pie on the rack.

Carole's Apple Pie
Crust:
3 Cups of Flour
1 Teaspoon of salt
1 Cup of Lard

* Blend with pastry blender the above ingredients.
* Mix 1 beaten egg, 1 tsp. of vinegar, 5 tbsp. of cold water.

* Add to flour mixture. Mix with fork and hands until well absorbed. Form four balls.

* Lightly grease 2 pie plates.

* Roll out bottom crusts and trim and cover lightly.

* Cover remaining dough.

Prepare the apples filling:
1 1/2 Cups of Sugar
2 Teaspoons of cinnamon
12 Cups of peeled sliced Pippin apples
3 Tablespoons of butter

Mix sugar and cinnamon. Toss this mixture with apples. Fill the pie crusts. Dot with butter.

Roll out the top crust.
Cut to fit the 9' pie allowing for overhang.
Slip lightly.
Seal and flute.
Cover the edges with aluminum foil.
Bake at 425 degrees for 50 to 60 minutes.
Remove the foil for the last 10 minutes.

MAPLE-GLAZED GINGERSNAP APPLE PIE

INGREDIENTS
Crust:
1 1/2 cup all-purpose flour
1/2 cup walnut meal (finely chopped nuts)
1/4 tsp salt
2 Tb sugar
6 oz unsalted butter (1 1/2 sticks), chilled and diced
1/4 cup vegetable shortening, chilled
1/2 cup ice water
1/4 cup maple syrup

Filling:
6 cups (Granny Smith) apple slices, thin
1/2 cup sugar
1/4 cup packed brown sugar
1/2 cup gingersnap cookies, crushed
1/2 tsp cinnamon
1/2 cup black walnuts, chopped
1/4 cup unsalted butter, melted

DIRECTIONS
Crust:
1. Finely chop walnuts to make 1/2 cup of walnut meal.

2. In food processor, put in flour, salt, sugar, and diced butter and pulse 5 or 6 times to break up the butter roughly.

3. Add the shortening and immediately pour in the ice water, then pulse 2 or 3 times.

4. Remove the cover and feel the dough. It should look like a bunch of small lumps, and will just hold together in a mass when you press a handful together. Do not overmix-it shouldn't’t mass on the blade of the machine. If too dry, pulse in droplets more water.

5. Turn the dough out onto your surface, pressing it into a rough mass.

6. For the final blending, use the heel of your hand to rapidly and roughly push egg-size clumps of dough out in front of you in a 6-inch smear.

7. Divide into 2 equal pieces. Form each into ball; flatten each into disk. Wrap in plastic and refrigerate. Chill 2 hours at least.

Filling:
1. Mix sugar, brown sugar, crushed cookies, cinnamon, walnuts, and melted butter in a bowl. Set aside.

2. Place half of the thinly sliced apples in the crust.

3. Sprinkle half of sugar mixture over apples.

4. Top with remaining apples and sugar mixture.

Assembly and Baking:

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