Was reading a recipe written by an old-timer and came across a pie baking method that sounded intriguing.
The whole, assembled, unbaked pie was placed in a brown paper grocery sack and placed in a preheated oven for an hour. Everything else was done completely as we're all accustomed to doing it.
There was no clear explanation in the recipe, but evidently this was the cook's method of dealing w/ that age-old issue of the fluted edge of the crust getting too brown.
Has anyone else heard of this before? I thought it was an ingenius idea!