Preparation / Directions:
About 4 hours before serving or early in day:
Prepare piecrust mix as label directs for one 9-inch piecrust; use to line 9-inch pie plate, making a high fluted edge.
Peel, core, and thinly slice apples to make 8 heaping cups.
In large bowl, toss apples with cinnamon, 1/4 cup sugar, and 3 tablespoons flour. Fill pie shell with apple mixture, piling them high in center.
In small bowl, with hand, knead butter, remaining 1/2 cup sugar, and 1/2 cup flour into a soft dough. Pull dough into small pieces; flatten each slightly and arrange on top of apple mixture. (It is not necessary to completely cover the apple mixture.) Insert several wooden skewers (about 4 inches tall) in pie so that oven-cooking bag will not touch top of pie during baking.
Preheat oven to 400F degrees. Place pie in oven-cooking bag. Close bag with nylon tie; cut six 1/2-inch slits in top of bag. Place pie in jelly-roll pan or on cookie sheet. Set pan on rack in center of oven (make sure bag does not touch oven walls or oven racks). Bake pie for 1 hour and 15 minutes or until top of pie is golden brown.
Remove pie from oven, bag and all. Carefully, with kitchen shears, cut bag open. Remove pie from bag. (The bottom of the bag will be greasy!) Set pie on plate on wire rack to cool.
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