On Sat 22 Jan 2005 06:54:47p, Puester called across the abyss...

> 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
>

Having baked many of these over the years, IMHO, it prevents over-browning
of the crumb topping. Being rich in butter and sugar, it might very well
burn otherwise. The pie is never soggy,

Wayne