Paper Bag Apple Pie

Crust

1 1/4 cups King Arthur Perfect Pastry Blend or King Arthur Unbleached All-Purpose Flour

heaping 1/4 teaspoon salt

3 tablespoons vegetable shortening

1/4 cup (4 tablespoons) cold unsalted butter, cut into 1/2" pieces

4 to 5 tablespoons ice water

Filling

3 1/2 to 4 pounds apples, peeled, cored, and sliced; enough to make 8 cups sliced apples

¾ cup brown sugar

1 teaspoon ground cinnamon

¼ teaspoon salt

½ teaspoon ground nutmeg

2 tablespoons lemon juice

2 tablespoons boiled cider, optional but tasty

3 tablespoons King Arthur Unbleached All-Purpose Flour or ¼ cup Pie Filling Enhancer

Streusel topping

1/2 cup granulated sugar

1/2 cup King Arthur Unbleached All-Purpose Flour

1/2 cup (8 tablespoons) cold butter, cut into pats

or

Classic Double Pie Crust

2 ½ cups King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend

1 1/4 teaspoons salt*

¼ cup vegetable shortening

10 tablespoons very cold unsalted butter

6 to 10 tablespoons ice water**

*Reduce the salt to 1 teaspoon if you use salted butter.

**Use the lesser amount of water if you use Perfect Pastry Blend.

Topping (optional)

1 teaspoon milk

1 tablespoon coarse sparkling sugar

1) To make the crust: Whisk together the flour and salt, then work in the shortening until everything is well combined.

2) Work in the butter until the mixture is unevenly crumbly; some pieces of butter can be left a bit larger than the others.

3) Add the water 1 tablespoon at a time, mixing as you sprinkle the water onto the flour/fat.

4) When the dough is moist enough to hold together when you squeeze it, transfer it to a lightly floured work surface. Knead the dough three or four times to bring it together, then pat it into a thick disk. Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes, while you make the filling.

5) To make the filling: Put the sliced apples in a big microwave-safe bowl, and stir in the brown sugar, cinnamon, salt, nutmeg, lemon juice, and boiled cider.

6) Microwave the filling, uncovered, for 5 minutes. This softens the apples just a bit, and gets their juices flowing. Skip this step if you like; it's not critical, though we think it helps.

7) Stir in the flour or Pie Filling Enhancer.

8) Preheat the oven to 425°F.

9) Remove the crust from the refrigerator. If it's been chilling longer than 30 minutes, give it 10 minutes or so to warm up a bit. Roll it into a 12 1/2" to 13" circle.

10) Lightly grease a 9" pie pan, preferably one that's at least 1 1/2" deep, and lay the crust in the pan, settling it into place gently. Don't tug at it or stretch it; this could cause it to shrink as it bakes.

11) Spoon the filling into the crust.

11) To make the topping: Combine the sugar, flour, and butter, working them together until crumbly. Don't over-mix; you don't want the streusel to turn into a solid mass.

13) Spread the streusel atop the filling or place second crust over pie.

14) Place the pie in a brown paper grocery bag. If you're nervous about baking in a paper bag, see our tip about baking in parchment, above. Secure the bag closed; staples or uncoated paper clips work well for a paper bag. Place the pie in its bag on a baking sheet, which will make it easier to handle.

15) Bake the pie for 1 hour.

16) Remove the pie from the oven, and carefully open it, avoiding any steam. Remove the pie, and set it on a rack to cool for at least 30 minutes before slicing.

Yield: one 9" pie, 8 to 10 servings.

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