How To make Apple Pie In The Bag

The Unexpected Trick to Perfect Apple Pie: Paper Bag Method

This last Christmas I asked who might want to exchange Christmas cards along with a recipe. It was a wonderful experience! One of my subscribers joined in, and sent not just a recipe, but a recipe booklet from Apple Hill California!

I love old cookbooks, and I love unusual recipes, so this completely filled the bill. Paper bag apple pie!

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Cooking With Vera Brown Bag Apple Pie

My favorite thing about this recipe is the sweet, comforting aromas that wafted through my home as it baked. It smelled of family, friends and most of all love!
You’ll need about thirty to forty minutes of preparation time for this recipe depending on your peeling and knife skills. If you have a mandoline to slice the apples, the prep time with be much shorter. Let the pie rest for at least one hour before serving. I used Granny Smith apples, but you can use which ever you’d like. I made it with sweet Fuji apples the first time, which yielded a sweet, but flat tasting pie, it wasn’t sugary, just one dimensional. In this video, I used Granny Smiths which created a little party in my mouth. It was a little tart, but had enough sugar to break the pucker and bring on the smile. I hope you enjoy this simple, yet delicious treat from one of our esteemed viewers.
P.S. Try it ala mode.

Paper Bag Apple Pie

Preheat oven to 425°

6-7 large apples peeled and sliced
½ cup of sugar
2 tablespoons of flour
¾ teaspoon of cinnamon
¼ teaspoon of nutmeg

Combine the dry ingredients and toss them with the apples, then put apple slices into a large pie shell.

Topping:
1 stick of butter
½ cup of sugar
½ cup of flour
Cut all ingredients together, top the pie and pat down.
Place the brown paper bag on a cookie sheet and put the pie into the bag and bake at 425 for 1 hour.

Brown Bag Apple Pie

Our bakery shows the process of making a brown bag apple pie

APPLE PIE IN A BAG (grilled apples recipe)

Grilled Apples and Sweet Potato Chips make an easy and delicious dessert.

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Easy???? Healthy APPLE PIE (gf) | Backpacking Meal Recipe

For one serving combine in zip-lock bag:
· ½ c packed dehydrated apples, coarsely chopped
· ¼ c currants
· 1 tsp sugar
· ½ tsp cinnamon
· Optional: 1 Tbsp. chopped pecans

· Pack in separate bag, 2-3 dehydrated Lady Fingers or ½ cup dehydrated angel food cake chunks. May substitute with ½ c dehydrated breadcrumbs. If so, add an extra tsp sugar to apple baggie.

On the trail: Cover dehydrated apples with hot water. Mix and keep warm in cozy for 15-20 minutes. Place broken Lady Fingers or angel food cake in bowl. Cover with apple mixture and juices. Stir gently and enjoy!

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0:00 Ingredients
1:05 How to package
1:45 Crust Taste Test

Make This Apple Pie Filling for your Pies & Tarts

Print the Recipe:

Ingredients
10 apples, peered, cored, and sliced
4 oz (114 g) unsalted butter
3/4 cup granulated sugar
1 cup packed light brown sugar
4 and 1/2 tablespoons (50g) cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
Instructions
Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.

Notes
If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with 2 tablespoons of warm water together in a bowl. Whisk tigether and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with some more heavy cream and a splash of water or apple juice.


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
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