Margie Cadenas Bag Apple Pie Recipes

Steps:

• For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.
• Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.
• Preheat the oven to 375 degrees F.
• Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.
• For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside.
• For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.
• Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.
• Remove the pie from the oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving - or don't if you can't wait!

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:

• 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:

• For The Pie Crust: Before making the pie crust, put mixing bowl, utensils and rolling pin (if made of marble) in freezer beforehand for best results.
• Preheat oven to 350 degrees.
• Blend flour, salt and shortening with a fork.
• Add water until a good consistency of dough is formed.
• Roll out with a rolling pin and place in 9 in pie plate (deep dish).
• Bake for 10 to 12 mins.
• For The Pie Filling: Preheat Oven to 425 degrees.
• Combine sugar, flour, nutmeg and cinnamon.
• Stir into apple slices.
• Combine topping ingredients until coarsely mixed.
• Spread topping across apple slices.
• I usually place teaspoonful amounts scattered across the top of the pie filling as thats what it looked like in the picture.
• Place pie in large brown paper grocery sack.
• I usually fold the top edges down once and then use three paper clips to keep the fold in place and the heat in.
• Put entire bag on a cookie sheet.
• Make sure that the bag is not touching top or sides of oven.
• Bake for one hour at 425 degrees.

Steps:

• Drain kraut and rinse with cold water -- squeeze dry.
• Cream butter, sugar and add flour, cornmeal, eggs, milk, vanilla and lemon juice. Beat well and pour into two unbaked 9" pie crusts --
• Bake 55-60 minutes or until knife inserted comes out clean.

Steps:

• - heat a large cast-iron skillet over medium-high heat.
• - combine first 5 incredients and sprinkle spice mixture evenly over pork.
• - coat pan with cooking spray and add pork to pan. Cook 3 minutes on each side.
• - remove pork from pan and keep warm.
• - melt butter in pan, add apple slices, 1/3 cup shallots, and until apple starts to brown.
• - add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender.
• - Stir in thyme leaves.
• - Serve apple mixture with the pork.

Steps:

• Crust:.
• Mix flour and lemon together to combine.
• Cut butter into mixture to make a coarse meal then add the water.
• Mix until the mixture forms a ball if more water is needed, add by 2 tbsp increments.
• Wrap in plastic wrap and put in the fridge for 45 minute.
• Filling:.
• Combine apples,sugar,cinnamon,cornstarch,and melted butter until it fully coats the apples.
• Preheat the oven to 400°F.
• Take dough out of fridge and roll it out into the shape of a rectangle and carefully place on a lightly greased cookie sheet.
• Pour filling on top of the dough but leave room around the edges so you can fold them over later.
• Topping:.
• Mix honey, cinnamon, sugar, and water then drizzle over the apples.
• Fold edges of crust over the filling so it looks like a picture frame then brush melted butter over crust.
• Put into a 400°F oven for 45 minutes.
• Serve with whipped cream and enjoy!

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.