“I’ll have just a sliva.”
That’s Southern for “Yes, thank you. Cut me a small piece.”
I asked the other day if you know what a poke is. A paper poke. Just wondering…did it become a poke because we poke stuff inside the sack?
The miracle of baking in a poke was new to me when I started making this pie. This recipe came to me through a friend many years ago. She assured me it wouldn’t start a fire.
Every person I’ve shared it with is concerned about putting a paper sack in the oven.
As long as you place the sack away from all heating elements, you’re safe. But…you will smell it while it bakes – the bag, that is. And…you’ll be nervous about it and check it a few times, especially the first time you do this. I did that, too.
The recipe, which you can read and print at the end of this post, calls for chopped Granny Smith Apples. Slices work well, too.
This gizmo isn’t required, but it sure makes a quick job of it.
This apple corer slicer is hard core…for all serious apple pie bakers. After the apple is sliced, the rest is super quick and easy.
Mix the chopped or sliced apple with sugar, flour, and cinnamon.
Spread evenly in pie crust. Mix the crumb topping together and spread it over the apples.
During Fall, I get to use my leaf and acorn pastry cutter set.
You saw me use them for a non-baking project earlier this week in DIY Embroidery Note Cards. I love the colored leaves in Fall, so I use the cutters every chance I get. (And, yes, I washed them before using them with food.) 🙂
Of course, this additional step is NOT required for making this pie. I just had all this extra time to kill (ha!). The pie crust challenged bakers (like me) tend to over-compensate in other areas. 😉
It didn’t take too long, though, since I used refrigerated pie crust and only made a few cut-outs.
OK, here comes the poke part. Slide your pie into the paper bag.
Fold down bag edge and secure with paper clips.
Bake for 45 minutes in a 375 degree oven. Reminder: You will smell the bag. You will think it’s burning. You will check the bag. You will be normal. (I would actually worry about you a little if you didn’t check.)
After 45 minutes, slide the pie out of the poke…and be amazed.
As promised, here’s the recipe.
- 2 cups chopped Granny Smith Apples
- 1 cup sugar, divided
- ¾ cup flour, divided
- ¼ teaspoon cinnamon
- ¼ cup margarine
- 1 9-inch pie crust
- Mix chopped apples, ½ cup sugar, ¼ cup flour and cinnamon; pour into unbaked pie crust. Cut butter into ½ cup sugar and ½ cup flour; spread crumble over apple mixture. Place in brown paper bag. Fold down and secure with paper clips. Bake at 375 degree oven for 45 minutes.
Thank you for being here with me this week. I enjoy our visits so much – and all your fun comments, too! I know I promised you some Fall recipes, and we’ve covered only two. Friday sure gets here quick!
I hope to see you next week for more Fall recipes. And, I’ll share an apple-themed tablescape…in hopes of inspiring you to use what God provides (at the grocery store, y’all) in your table decor.
Before all that good stuff next week, of course you’re invited to stop by for another Spectacular Sunday.
Thank you for visiting! ~ Just a note to remind you to follow me through RSS feed, Facebook, Pinterest, Twitter, Google+, Instagram, or Hometalk. Also, I’d love it if you shared Curtain Queen Creates with all your sweet friends. Thanks, y’all.
I’m joining these fun parties this week. Click the link for each to join the party for some inspiration.