APPLE PIE BAKED IN A BAG
This is a pie made in Southern, Wis., by a company called the Elegant Farmer. It's owned by Dan and Karen, and she found the recipe in Texas. They've been making them for about 20 years, selling them at their general store and bakery near their farm where they have pick-your-own-apples and pumpkins. They also sell all over the country, including Texas, so the pie has gone full circle. The apples they use in their pies come from Michigan and the crust is not your typical pie dough - it's sort of cookie-like but has lard in it (except the version they make for Whole Foods, which uses vegetable shortening). The brown paper bag helps cook the apples long enough without over baking and over browning the crust, plus they stay juicy. Once the apples are cooked, a circle is cut out of the bag on top to let the crust brown for a few minutes and get crisp. It's then sold right in the grease stained brown paper bag!
Provided by Food Network
Categories dessert
Time 2h30m
Yield 1 pie or 8 servings
Number Of Ingredients 14
Steps:
- Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly¿it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.
- On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.
- Arrange a rack in the center of the oven and preheat to 375 degrees F.
- Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center.
- Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.
- Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.
- Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.
NO GRIEF PAPER BAG APPLE PIE
This is a delicious pie that comes out with perfectly tender fruit, a crust that is not burnt and best of all, your oven stays clean! Try this method with other pie recipes too! I got this from an old church cookbook and had no idea there was anything wrong with newer paper bags, as the person thankfully posted in her review of this recipe. I had no idea that there were toxins in paper bags. I do not want to be responsible for anyone getting ill! Please only use caution!
Provided by Karen..
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Filling: Mix all ingredients in a large bowl and turn them into the unbaked pie shell.
- Prepare Topping: Combine flour and sugar and cut in butter until you have pea sized crumbs.
- Sprinkle topping evenly over the apples and pat down around the edges.
- Carefully slide the pie into the brown bag and fold the end under the pie plate.
- Place on a cookie sheet.
- Bake for 50 minutes.
- Remove from oven and then remove pie from when cool enough to handle.
- No burnt crust, no under baked apples and no juices spilling over into your oven!
Nutrition Facts : Calories 402.4, Fat 19.3, SaturatedFat 9.2, Cholesterol 30.5, Sodium 205.2, Carbohydrate 57.2, Fiber 3.5, Sugar 35.7, Protein 2.8
BROWN PAPER BAG APPLE PIE
This apple pie recipe was a big hit in the Test Kitchen! The cooking technique really cooks this apple pie to perfection. The crust doesn't overcook and the apples are tender and moist. The topping on the pie is easy and so yummy. Just follow Dorene's precise directions and you'll have one superb apple pie. Serve with a big...
Provided by Dorene Nagy
Categories Pies
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 425. Peel and thinly slice 3 or 4 apples, enough to fill an unbaked pie shell.
- 2. Mix first four ingredients with apple slices in a large bowl.
- 3. Put apple mixture into pie crust.
- 4. Mix sugar and flour and cut in soft butter. Sprinkle this topping over apples.
- 5. Put pie in large brown paper bag on cookie sheet and staple shut.
- 6. Place in oven taking care not to touch the element. Bake at 425 for 1 hour. Brown bag will scorch but will not catch fire.
- 7. Depending on your oven, you may need to take out a wire rack. The brown bag gets no bigger than what it is when you staple it shut.
APPLE PIE BAKED IN A BROWN PAPER BAG
I saw something on TV about doing this. I found a recipe by Gale Gand on the Food Network website and made it for Easter dinner. If anything, it's fun to try. Let me know how yours turns out.
Provided by Chill
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a food processor combine flour, sugar and salt. Add butter and pulse into pea-sized pieces. Add water and pulse briefly, it will still look crumbly. Transfer the crumbs to 2 pieces of wax paper and form into 2 disks. Wrap with plastic wrap and chill overnight.
- Roll out disks on a lightly floured workstation to 2" bigger than the 9" pie plate. Line the plate with one disk, and chill the other.
- Preheat oven to 375 degree F.
- Filling:.
- Toss apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt and nutmeg together. Transfer to pie shell and dot with butter. Brush edges of crust with water and place top crust on and pinch the edges together.
- Slide pie into a brown paper bag and fold top down. Staple and bake for 1 hour.
- Remove pie from oven and cut a large circle in the top of the bag and return to the oven to brown the crust. It should take approx 15-25 minutes.
- Let pie cool at least 30 minutes before serving.
Nutrition Facts : Calories 461.5, Fat 25.6, SaturatedFat 16, Cholesterol 66.7, Sodium 61, Carbohydrate 56.1, Fiber 3, Sugar 27.9, Protein 3.7
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- Crust: Combine the flour, sugar, salt, oil and milk. Mix until well blended. Pat mixture in bottom and side of a 9″ pie pan. Do not roll out. (To smooth it out, use the back of a hot metal spoon and gently push down to smooth evenly.) Set Aside.
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