Magical Apple Pie Baking: Unleashing the Secrets of Paper Bag Bliss!
Welcome to my YouTube channel where today, I'm uncovering the magical world of apple pie baking! In this episode, I am sharing my secret technique for creating a blissful apple pie using the unconventional method of baking it in a paper bag. Follow along as I take you on a delectable journey through the mysteries behind this extraordinary process. Prepare to be mesmerized as I reveal the step-by-step instructions for achieving a perfectly baked apple pie. Discover the wonders of baking inside a paper bag, as it helps to seal in the flavors and moisture, ensuring a heavenly dessert like no other. Watch as the paper bag transforms into a guardian of taste, imparting a unique twist to our beloved apple pie recipe. Join us as I share insightful tips and tricks along the way, divulging my secrets to creating the most scrumptious apple pie filling bursting with the sweetness of ripe apples, tantalizing spices, and a touch of magic. With my detailed guidance, even novice bakers will be able to conjure up a masterpiece. The aroma of cinnamon and sweet apples will fill your kitchen, as you witness the alchemy happening inside the paper bag. Immerse yourself in the enchanting experience, and soon, you too will become a believer in the power of paper bag bliss. Don't miss out on this captivating and educational baking adventure! Subscribe to my channel to unlock the secrets of pies and learn why I think that ALL WE NEED IS PIE. With this recipe, we say goodbye to traditional methods and embrace a new level of deliciousness with my groundbreaking paper bag technique.
RECIPE:
APPLE PIE IN A BAG
yields 9” pie
ingredients:
9” bottom crust:
1 ¼ C. flour
2 T. sugar
Pinch salt
1 stick butter, cut into pieces
¼ to 1/3 C. ice water
TOP CRUST
2 c. flour
1 c. butter, softened
1 c. sugar
pinch salt
FILLING:
4 granny smith apples + 4 honeycrisp apples,peeled, cored, and thickly sliced.
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract or vanilla paste
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 tablespoons cold unsalted butter, cut into pieces
• Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add ¼ C of the water and pulse briefly—it will still look crumbly. Add more water, tablespoon by tablespoon until you can squeeze with your hands and the dough just comes together.
• Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate for at least an hour, or 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.
Arrange a rack in the center of the oven and preheat oven to 400º- 425º F.
• Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Let sit while you make the top crust.
• Assemble your top crust. Combine all ingredients into a mixer with the paddle attachment. If you don’t have a stand mixer, you can do this with electric beaters. Give the mixture a few minutes to come together. At first it will look a bit dry but after about 2 minutes in the mixer. But it will come together like a soft dough, sort of like a sugar cookie dough.
• The hero of this pie is the top crust. Pour your apple mixture in the bottom of the pie shell and spread into an even layer and dot with the butter. It should be heaping over the top. Grab about half of the top crust mixture and work it with your hands to flatten it out a bit. Place on top of the pie and do the same with the other half of the dough. Spread it around with your hands so that you completely cover the apples and bottom crust. It’s really easy to manipulate the top crust mixture. Just pull it, spread it around. It’s not something you have to be gentle with so don’t be scared.
Place pie in a large brown paper bag. Fold the opening closed. If you can’t get it to stay down, feel free to staple it shut. I find that just folding it a few times and tucking it in the bottom works just fine. Place on a large baking sheet and put in a 400º F oven for 1 hour 20 minutes. Make sure the bag isn’t touching the sides of the oven. Once the pie is done baking, pull it out of the oven and immediately cut open the top of the bag. Be careful not to burn yourself on the steam as you do this. I usually take a paring knife and cut a circle shape at the top and rip it away from the pie. Let it come to room temperature and then place in the fridge until ready to eat.
Paper Bag Apple Pie Recipe
This is my great grandmother’s pie recipe. True story: when I met the Golden Ratio’s dad I made him this pie. He loved it and I have made him a pie every week for the last 6 years and counting because pie = love.
For the pie filling
6 apples
½ c sugar
2 T flour
1 T cinnamon
For the topping
½ c butter
½ c flour
½ c sugar
Cut the apples into chunks or thin slices. Mix well with the sugar, flour, and cinnamon. Heap these into a pie crust. Arrange them so hopefully nothing falls out. It will look super heaped up, but the apples cook down, so don’t worry.
For the toping, combine all the ingredients. If you have a stand mixer or food processor, you can combine it that way. If not, cut in the butter with a pastry blender or two knives until mixture is coarse, like cornmeal. Sprinkle this mixture evenly over top of pie and pat it down to keep it in place.
Slide pie into a brown paper grocery bag. Fold the open end under. Put the whole bag in the oven. Bake at 425 for 90 minutes. You might want to place a cookie sheet on a rack under the bag to catch drips. The bag might get a little brown, but I promise it won’t catch on fire (but be smart – don’t let it touch the heating elements obviously).
When it's done, very carefully, remove the bag from the oven. Don’t tilt it or the delicious pie juices will spill out. Split the bag open and let the pie cool.
Apple Pie in a Paper Bag | Classic Southern Recipe | Faye Thompson | @southerncooking
Classic Southern Recipe Baking an Apple Pie in a Paper Bag
4 apples, peeled and sliced thin
1 unbaked 9 deep pastry shell
1 c sugar
1/8 tsp salt
1/2 tsp ground cinnamon
1/2 c plus 5 tbsp all-purpose flour
1 tbsp lemon juice
1/2 c firmly packed brown sugar
1/8 tsp nutmeg
1/2 c butter
Place apples in a pastry shell. Combine sugar, salt, cinnamon, 5 tbsp flour, and lemon juice. Sprinkle over apples. Combine brown sugar, 1/2 cup flour, and nutmeg. Cut in butter. Lightly press the mixture on the apples. Place in a brown paper grocery bag. Secure it tightly with paper clips. Place on baking sheet. Bake at 425°F for 45 minutes. This makes 6 to 8 servings.
History
Apple pie in a paper bag, also known as baked apple pie, is a traditional American dessert that has been enjoyed for generations. The origins of this dish are unclear, but it is believed to have originated in the late 19th or early 20th century when cooking was done on open fires and in cast iron skillets.
The dish is made by baking sliced apples and sugar in a bag made of parchment or wax paper. The bag is placed directly on the coals or in a hot skillet and is left to bake for about 30 minutes. The result is a juicy, sweet, and tender pie that is cooked to perfection.
The use of a paper bag for baking the pie was a practical solution for pioneers and settlers who were traveling on the frontier. The bag protected the pie from ashes and dirt, and it also allowed for easy transport. The tradition of baking apple pie in a paper bag has been passed down from generation to generation and is still enjoyed today.
Today, apple pie in a paper bag is often made in the oven instead of on an open fire. The dish is still a favorite of many, especially during the fall and winter months when apples are in season. It is a simple, yet delicious dessert that has become a symbol of American culture and heritage.
Quotes
Chapters
0:00 Intro
0:03 Welcome message
0:18 Ingredients and Directions
5:05 Presentation
5:14 Photos
6:06 Outro
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