Apple Pie in a Bag

November 18, 2015

 

I bake my apple pie in a paper bag and I know, it sounds crazy, but if crazy tastes this good – go ahead and call me nuts.  

   

I found this recipe in our local paper eons ago and have been baking it ever since.  I have to admit I was more than a  little apprehensive the first time I slid my pie (in the bag) inside my oven (yes you will get a slight smell of paper while it is baking) but it  came out perfect the very first time.  It's in the bag. Enjoy.

 

Serves: 8

 

 

 

 

 

Ingredients

2 ½ pounds large cooking apples (I use Granny Smith)

½ cup sugar

2 TBSP flour

½ tsp. ground cinnamon (from The Spice House)

1 unbaked 9” pastry shell (recipe below) 

2 TBSP lemon juice 

Topping (recipe below)

 

Directions

Peel apples and cut into fourths, trimming out core.  Slice each quarter into thirds.  Place in large bowl. Mix sugar, flour and cinnamon in a cup and sprinkle over apples.  Toss to coat well.  Spoon into pastry shell and drizzle with lemon juice.

 

Make topping.  Sprinkle over apples to cover.

 

Slide pie into clean (unused), heavy brown paper bag large enough to cover pie loosely.  Fold open end over twice and fasten with paper clips  or staple closed.  Place on a large cookie sheet for easy handling. 

 

Bake at 425 degrees 1 hour. Apples will be tender and top bubbly and  golden.  Split bag open, remove pie, cool and serve.  Makes 8 servings.

 

Topping

½ cup sugar

½ cup flour

½ cup (1 stick) butter

Combine sugar and flour in small bowl.  Cut in butter until crumbly.

 

One Crust Standard Pie Crust

 

Ingredients

1 cup all purpose flour

½ tsp. salt

¼ cup vegetable shortening, room temperature, divided into 3 pieces

1 TBSP butter, frozen

3 TBSP cold water

 

Directions

In your food processor position knife blade in bowl.  Add flour, salt, shortening, and butter. Process until particles resemble coarse crumbs, about 15 seconds.

 

Add water all at once through food chute with processor running. 

 

Process until dough forms a ball, or no more than 20-30 seconds.  If dough does not form a ball, stop processor.  Remove knife blade.  Shape into ball with hands.  Chill ½ hour, if necessary, for easier handling.  (I never chill mine).  Roll out.

 

When rolling out my pie dough I roll it in-between 2 sheets of waxed paper.  First dampen the surface of your table and lay down the bottom  sheet of waxed paper.  Sprinkle with flour.  Slightly flatten your ball of pie dough and sprinkle top with flour.  Place second piece of waxed paper over dough and begin to roll.  When you reach the proper sized circle – gently peel off the top sheet of waxed paper. Lift the pie dough with the waxed paper underneath and lay on top of your pie pan (spray with baking spray first).  Gently peel back wax paper and settle pie dough into place.  Add your filling then crimp and trim the edges.And don’t worry if your crust doesn’t look perfect.  No one is going to notice or care because it will taste amazing.  

 

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© 2016  by Baked by Bobi

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