How To make Apple Pie In The Bag

Bake an Apple Pie in a Paper Bag

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So have you ever baked an apple pie in a paper bag? I know: it sound crazy, but man! - this method makes the best apple pie you've ever tasted. And you don't need any special equipment other than a grocery bag. The bag traps moisture, keeps your pie nice and juicy, and prevents the pie from over-browning. Talk about great pie theater, too: your friends and family won't believe it when they see you pull this out of the oven.

Apple Pie in a Bag

Process of baking pie in a grocery sack.

Paper Bag Apple Pie! Thanksgiving recipe and GIVEAWAY!! - USA Pan Kitchen

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PAPER BAG APPLE PIE RECIPE
Prep time 25 min
Cook time 1 hour
Total time 1 hour 25 minutes
Servings 8 slices

INGREDIENTS

Crust
1 1/4 cup flour
1/4 t salt
3 T shortening
4 T very cold butter pieces
4-5 T ice water

Filling
8 cups sliced apples (use different types for best pie)
3/4 c brown sugar
1 t cinnamon
1/4 t salt
1/2 t nutmeg
2 T lemon juice
3 T flour

Topping
1/2 cup sugar
1/2 cup flour
8 T butter pieces

1 brown paper bag for baking

DIRECTIONS
Prepare crust first. Combine flour, salt, shortening and butter. Combine the butter and shortening w flour until just barely combines. Don’t overwork it! Use your fingers or forks or a bad try blender. Once combined gradually add minimum anoint of water just until crust holds together. Place crust in plastic wrap and form into a disc. Refrigerate for 30 minutes while making filling.
Peel, core and slice apples. Place into a large bowl with all filling ingredients except the flour. Microwave for 5 minutes and then stir in the flour. Roll out your crust. Flour your working surface and rolling pin and roll crust to 12 inch circle and gently place in USA pie pan. Place filling in crust. In a medium bowl combine the flour and sugar for the topping. Work the butter in to resemble large sand pieces and place on top of pie filling. Place a brown paper bag on a USA Pan half sheet pan. Insert entire pie into bag and close with stapler or paper clips. Anything oven sage! Or, just fold bag closed. Place into a preheated 425 degree oven for one hour. Once done, use care to cut open the bag and remove the pie. It will be hot! Enjoy!

Apple Pie Recipe (Part 2 of 2) - HoneysuckleCatering

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Apple Pie is the ultimate American Classic! Sunset Food Editor Margo True shows us how to make one!
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To see the Pie Dough recipe, watch:

Recipe by Margo True

Ingredients:

- 3-3 1/2 lbs. apples (6 large or 7 medium), a mix of sweet ones like Fuji or Honeycrisp and tart types like Granny Smith
- 1/2 cup sugar
- 2 tbsp. flour
- 1 tsp. cinnamon
- ½ tsp. nutmeg, freshly grated if possible
- ¼ tsp. each ground allspice (optional) and salt
- 1 tbsp. fresh lemon juice
- 2 tbsp. unsalted butter, cut into thin slices

Directions:

To make the dough, watch our Pie Dough Recipe:

Make filling (not more than an hour before baking): Peel the apples. Core them by slicing off the cheeks around the core. (The core is the cook's treat!) Trim any stray bits of peel from the cheeks. Cut the tart apples into 1/8-in.-thick slices and put in a large bowl. Core and cut the sweet apples into slightly thicker slices and add to bowl. You should have about 9 cups of slices.

Whisk together 1/2 cup sugar, the flour, cinnamon, nutmeg, allspice if using, and salt in a small bowl. Sprinkle over apples and mix gently with your hands to combine. Sprinkle on lemon juice and mix again.

Roll dough: Remove chilled dough disks from fridge and let warm up slightly-until you can indent them with the push of a fingertip, about 15 minutes. This is especially important when you use coconut oil, because it gets very hard when chilled and then is difficult to roll.

Roll out 1 disk on a lightly floured work surface (or use a floured pie bag, or roll between 2 sheets of parchment paper) until 1/8 in. thick and 2 inches wider than the top of your pie pan. Use a long thin spatula to loosen it underneath, then ease it into pan. Trim dough, leaving a ½-in. overhang. Chill bottom crust while you roll out top crust the same way (you can chill both for up to a day, and freeze up to 5 days, well wrapped in plastic wrap).

Fill pie: Preheat oven to 450° with racks set on the two lowest rungs. Pour apples into pie shell, scatter evenly with sliced butter, and place top crust over apples. Fold edge of top crust over edge of bottom crust so it's flush with pan rim. Crimp the edge to seal by holding your right forefinger and thumb in a U shape against the outer edge of the crust, then poking crust between them with the forefinger of your left hand. Or you can seal by pressing the edges together with the tines of a fork.

Slash a few decorative steam vents in top crust. Brush with milk, water, or beaten egg to give it a gloss, and sprinkle with sanding sugar.

Bake the pie: Set pie onto the second-to-lowest rack and slide a rimmed, foil-lined baking sheet underneath it, on the bottom rack, to catch any dripping juices. Bake pie at 450F for 20 minutes, then reduce heat to 350°. Bake until the pie is a medium golden brown and apples feel tender when you slide a sharp knife into a vent, at least 40 minutes more. Let cool at least an hour before serving (if you want the slices to hold together, cool until barely warm, about 3 hours).


Pie Shield:

A Sincere Thank You to Margo True

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Music by Aaron Prim

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