PAPER BAG APPLE PIE

Cristella Arehart, 1996

1 unbaked 9-inch pie shell

4 or 5 large apples (2-2½ lb.)

½ c. sugar

2 Tbs. flour

½ tsp. nutmeg

2 tbs. lemon juice

Prepare pie shell and place in pie plate. Peel apples; cut into chunks and place in large bowl. Combine sugar, flour and nutmeg and sprinkle over apples, tossing to coat well. Spoon into pie shell and drizzle with lemon juice.

Topping

½ c. sugar

½ c. flour

½ c. cold butter

Combine sugar and flour. Cut in the butter until it makes crumbs. Sprinkle over apples to cover top. Slide pie into a heavy brown paper bag large enough to cover pie loosely. Fold over bag edge. Bake for 1 hour at 425°F. Split bag open and cool on wire rack. Serves 8.

UPSIDE-DOWN APPLE PIE

Carolyn Markie, 2003

4 Tbs. butter

2/3 c. brown sugar

20 to 30 pecan halves

2 unbaked 9 or 10-inch pastry circles

6 c. pared and thinly sliced Granny Smith apples

Juice of 1 lemon

1/3 c. brown sugar

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