Brown Paper Bag Apple Pie Recipes

Steps:

• To make the bottom crust, stir the flour and white sugar together in a bowl until well-combined. Rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water, a couple of tablespoons at a time, mixing the dough together lightly with a fork until it barely holds together.
• Form the dough into a ball and roll it out to a circle about 1/8-inch thick. Gently ease the dough into an 8-inch pie dish. Cut off any excess pastry with a knife. Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. Set the crust aside.
• To make the pie filling, stir the apples, brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, ginger, and lemon juice together in a large bowl; set aside.
• To make the topping, mix 1/2 cup of flour, 1/2 cup of softened butter, and the superfine sugar together in a bowl until you have a sticky, moist dough.
• To assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. Fill the pie with the apple mixture, piling it up in a mound shape. Pinch off pieces of the topping mixture, flatten them a little with your fingers, and dot them at random all over the top of the filling, covering as much of the filling as possible.
• Preheat oven to 425 degrees F (220 degrees C).
• Tear off 2 30-inch-long pieces of parchment paper and place them in a cross shape on a work surface. Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to completely enclose and seal in the pie. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.
• Bake in the preheated oven for 1 hour. Don't peek inside the parchment paper while baking. Remove from the oven, carefully tear the parchment paper away from the pie, and let cool; serve warm. Store leftovers in refrigerator.

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!

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.

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.

Steps:

• About an hour and a half before serving pie:.
• Prepare favorite pastry pie crust (ie Dad's Mazola No-Roll Pie/Pastry Shell). Then make pie shell having fluted or rope edge.
• Start heating oven to 400 d F. Wash, pare then quarter apples; cut each quarter into 4 pieces, making 7 cups good-sized chunks.
• In a large bowl, toss apple chunks with a mixture of 1/2 cup granulated sugar, 2 tablespoons flour, and the nutmeg or cinnamon, until each apple chunk is completely coated. Fill pie shell with apple chunks, piling them high in the center of the pie; then sprinkle them with lemon juice.
• Thoroughly mix 1/2 cup each of sugar and flour, and the butter, into a soft paste; spread over top of piled apple chunks.
• Place pie in paper bag (so the opening is to the side, not the top), closing and stapling open end (I fold over the open end once, then staple shut with a staple or two). Set on rack in center of oven and bake about 1 hour (you may have to bake longer: up to one hour and forty five minutes, depending on your apples), until apples test done and pie is golden and caramelized. (Note: Never leave pie unattended while baking, especially when using the paper bag method!).
• When pie is nicely browned, remove pie from oven and let cool in the bag for 5-10 minutes.
• Carefully remove pie from the paper bag and place pie on rack. Let pie cool on rack for about 30 minutes before slicing.
• Then, while still warm, cut pie into wedges and serve as is, with favorite cheese, or topped with vanilla ice cream.

Steps:

• Combine flour, salt and shortening with pastry blender until mixture resembles coarse crumbs.
• Stir in water with a fork, a little at a time, to form a ball.
• On lightly floured surface, roll pastry to 11 or 12 -inch diameter. Fit into 9-inch pie plate. Flute edges.
• In large bowl, toss sliced apples with sugar, flour, cinnamon, nutmeg and lemon juice. Arrange apples in pie pastry.
• For topping, in bowl combine sugar and flour. Cut in butter. Sprinkle topping over apple filling.
• Place pie in a large paper bag on a baking sheet. Loosely fold open end under.
• Bake at 400 for 50-60 minutes, or until apples are tender.
• Carefully remove pie from bag to avoid steam.
• Serve warm with vanilla ice cream or whipped cream, if desired.

Steps:

• Arrange sliced apples in pie shell.
• In mixing bowl, combine sugars, salt and spices.
• Blend in cream.
• Pour over apples and dot top with butter.
• Bake in a preheated 450 oven for for 15 minutes.
• Remove pie, and slip it into a brown paper grocery sack.
• Fold over the ends of the sack to close.
• Slide pie back into oven and reduce heat to 350.
• Bake 20 minutes.
• Remove pie from oven, remove sack, and bake pie an additional 10-15 minutes til crust is golden brown and apples are bubbling hot.
• *The paper sack keeps the open-faced apple pie from drying out.
• Cool til warm, serve with a scoop of homemade vanilla ice cream! :).