Margaret Suran wrote:
> A friend sent me this recipe. She said that it is a very good recipe
> and that I should not be afraid to put the paper bag into the oven.
>
>
> Fairmont, San Jose 4th Annual Apple Pie Competition
> November 2004
> #1 Prize Winner: Patricia Nunes of San Jose
>
>
> 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 Tablespoons of Lemon Juice
>
> Pare, core and slice the apples. Combine sugar, flour and nutmeg.
> Sprinkle over apples then toss to coat thoroughly. Spoon into unbaked
> pie shell (9 inch.). Drizzle with lemon juice and cover with topping.
>
> 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.
>


What's the benefit of the paper bag?
It seems as though it would make the topping and the crust soggy.

gloria p