STREUSEL TOPPING

1 cup flour
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup chopped walnuts OR pecans

pastry for a 9″ single-crust pie

APPLE FILLING

6 cups peeled, cored, & sliced tart cooking apples, such as granny smith (about 1 1/2-1 3/4 lbs total)
1/4 cup flour
1/2 cup sugar
1 tsp ground cinnamon
1 1/2 tbs freshly squeezed lemon juice
3 tbs unsalted butter, cut into small pieces

1 heavy brown paper grocery bag (without writing), large enough to hold pie loosely
3 large paper clips

prepare the oven to 425°.

prepare the streusel topping: in a medium bowl, mix the flour, sugar, butter, spices, & walnuts, using a fork until mixture resembles coarse crumbs. set aside.

if making pastry dough from scratch: roll out the pastry dough on a lightly floured surface to a 12″-13″ circle. gently fold the dough in half & then into quarters, for easier handling. put the dough in a 9″ aluminum pie plate, unfold, & use your fingertips to fit the dough into the pan. trim the overhanging edges. press the edges of the crust into place around the rim of the pie plate, & flute or crimp. if making the crust ahead of time, refrigerate.

prepare the filling: in a large bowl, toss the apples with the flour, sugar, cinnamon, & lemon juice. mound the apples in the pie pan. scatter the small pieces of butter over the filling. sprinkle evenly with the streusel.

slide the pie into the paper bag. fold the end over securely & close tightly with the paper clips. place the pie on a cookie sheet & bake in the center of the oven for 30 minutes.

reduce the oven heat to 350°. continue baking for 30-40 minutes, or until the streusel is golden brown & the apples are tender but not mushy. (use scissors to cut an X shape in the center of the bag toward the end of the baking time so you can peek. peel the paper back slightly, using a spatula or pot holder to protect your hands.) let the pie cool on a wire rack.

makes 1 (9″) pie

THE PAPER BAG KEEPS THE CRUST HIGH – IT ACTUALLY COMES OUT THE SAME SIZE AS IT WENT INTO THE OVEN. IT ALSO MAKES FOR A VERY INTERESTING PRESENTATION, & THE PIE IS EASY TO HANDLE & TRANSPORT IN THE BAG.

YOU CAN MAKE THIS A DOUBLE-CRUST PIE INSTEAD OF A STREUSEL PIE.