Brown Bag Apple Pie

• 1 whole Unbaked 9 Inch Pie Crust
• 2-1/2 pounds Baking Apples - I Used Granny Smith
• 3/4 cups Sugar
• 2 Tablespoons Flour
• 1 teaspoon Cinnamon
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Lemon Juice
• _____
• FOR THE TOPPING:
• 1/2 cups Sugar
• 1/2 cups Flour
• 1/2 cups Butter, Softened

1. Skin, core and cube apples (approximately 7 cups cubed apples, cut about 1 inch by 1/2 inch). Combine with the sugar, flour, vanilla and cinnamon. Pile into the prepared pie crust and sprinkle with lemon juice.
2. To make the topping, combine the sugar and flour, then cut in the butter until mixture is crumbly. Sprinkle evenly over the apples (the pie will be high). Slide the pie into a heavy brown paper bag, large enough to cover the pie loosely. Fold the end of the bag over and fasten with paper clips. Bake in a 425F oven for 1 hour (bag will not burn). Remove from the oven, open the bag with scissors, and remove the pie to cool on a wire rack.
3. Seriously, this pie is wonderful warm with vanilla ice cream! Delicious!

pie crust, baking apples, sugar, flour, cinnamon, vanilla, lemon juice, sugar, flour, butter

Taken from tastykitchen.com/recipes/desserts/brown-bag-apple-pie/ (may not work)