APPLE PIE IN A BROWN PAPER BAG
This is the most incredible pie. Cooking it in the brown paper bag makes the filling soft and juicy and the top crunchy. I have made this recipe for over 25 years and everyone who has ever eaten it can't believe how wonderful it is! I was given this recipe by my best friend and I think she got it from her friend's grandmother. After so many years I decided it was time to share it with the world! Serve warm with vanilla ice cream. Reheats very well.
Provided by Mamadellie
Categories Desserts Pies Vintage Pie Recipes
Time 1h45m
Yield 10
Number Of Ingredients 16
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.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 66.5 g, Cholesterol 42.4 mg, Fat 16.2 g, Fiber 5.1 g, Protein 3 g, SaturatedFat 10.7 g, Sodium 77.9 mg, Sugar 45.2 g
APPLE PIE BAKED IN A BAG
This apple pie baked in a bag recipe is inspired by the pies from the Elegant Farmer and tested by myself and Jonah Ollman, taster of the Elegant Farmer pie.
Provided by Leslie Stephens
Categories Dessert
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine flour and salt. Using a pastry blender, cut in the shortening and butter until mixture is uniform and resembles coarse cornmeal.
- Sprinkle the cold water over the mixture 1 tablespoon at a time, tossing lightly with a pastry blender. Just only enough water to hold the dough together. The dough must not be sticky-it should come away from the bowl clean.
- Divide dough in half, then use your hands to shape the pastry into a ball then flatten it with your palm. Either wrap each half of dough tightly in Seran wrap and place it in the refrigerator overnight at this point, or continue. Between two sheets of lightly floured waxed paper or Seran wrap, use light strokes from the center in all directions to spread the pastry into a circle about 1 inch large than the top of your pie plate. (To prevent wax paper from slipping, sprinkle a drop or two of water on the counter or work area before placing the dough down.) Repeat with each circle and set aside.
- Peel top sheet of waxed paper from one of the pastry circles, but leave the back on. Then, rest dough on hand and wrist and gently lift onto a 9-inch pie plate and ease dough into place inverting it, but do not stretch. Set pie plate and dough for top aside.
- Preheat oven to 375° F. Core apples and slice into 1/8-inch half-moons. Add to a large bowl, then toss with cinnamon, tapioca, sugar, flour, and lemon.
- Add an even layer of flour to the pie plate assembled in Step 4 of making the dough (this will soak up some of the moisture and ensure a crisp bottom crust). Being careful not to add too much of the moisture pooled at the bottom of the bowl, transfer the filling into the prepared crust.
- Very carefully peel wax paper off of the second pastry circle and invert over the filling. Trim the edges, if there's excess, and flute the edges if able. Brush with whisked egg white.
- Place the pie onto a rimmed baking sheet, and create a bag out of parchment paper. This can either be done by taking two pieces of parchment paper, large enough to fit the entire pie inside, and stapling three of the edges together-use plenty of staples here, the idea is that steam cannot escape. Then carefully put the pie inside, staple it in, and place onto the baking sheet. This works great for presentation-as you can serve the pie with the bag. Alternatively, pull a sheet of parchment across the pie and tuck in the edges, then pull another sheet to layer over the first perpendicularly and tuck in the edges carefully so that the pie is pinning it down.
- Place the pie in the oven and bake for 50 minutes. After 50 minutes, remove it from the oven and raise the temperature to 425° F. Using a pair of scissors, carefully (steam will escape and the pie will be hot!) cut open a hole that goes just up to the edges of the pie, roughly 8 inches in diameter (so that it leaves the top of the pie bare, but still covers the edges). Once the oven has reach temperature, return it for 8 minutes, or until golden brown. Remove and eat (with ice cream!).
COPYCAT BAKED APPLE PIE POCKETS TO GO RECIPE BY TASTY
Here's what you need: apples, baking powder, butter, brown sugar, cinnamon, nutmeg, salt, puff pastry, egg, parchment paper
Provided by Merle O'Neal
Categories Desserts
Yield 6 servings
Number Of Ingredients 10
Steps:
- Peel and dice apples.
- Stir water and baking powder together in a small bowl.
- Combine the baking powder-water mixture, butter, brown sugar, cinnamon, nutmeg, and salt in a medium-size skillet over medium-high heat. Whisk together until combined and mixture has become thick and bubbly.
- Add apples and stir until they are fully coated and tender.
- Lay pastry out and flatten with rolling pin so that it is about ¼-inch (6cm) thick throughout.
- Preheat oven to 375°F (190°C).
- Slice pastry into 12 rectangles.
- Spoon apple mixture onto top 6 rectangles.
- Dip your finger in water and line the outer rim of each rectangle before sandwiching apple filling between two rectangles. Using a fork, press the sides around each rectangle to seal the filling in.
- Whisk an egg and brush it over the top of each pie then place them on a greased baking sheet.
- Using a knife, make 3 or 4 slits in each pie.
- Bake for 20-25 minutes or until golden brown.
- Fold a rectangle of parchment paper in half horizontally
- Take the bottom corners and fold up ¾ of the way and then ⅔ of the way.
- Flip the rectangle over and fold the left third into the center, taking the right third and folding it into the "wing" created by the middle fold.
- Flip this pocket over and use to hold and travel with an apple pie.
- Enjoy!
Nutrition Facts : Calories 399 calories, Carbohydrate 47 grams, Fat 23 grams, Fiber 5 grams, Protein 4 grams, Sugar 21 grams
DEEP-DISH APPLE PIE
This recipe is a winner! The crust is so flaky and the filling is sure to please everyone. -Salem Cross Inn, West Brookfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle. Wrap and refrigerate 30 minutes or overnight., Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter., On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over crust. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.
Nutrition Facts : Calories 208 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 18mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE PIE BAKE RECIPE BY TASTY
Here's what you need: cinnamon roll, eggs, milk, cinnamon, vanilla extract, butter, granny smith apples, brown sugar, vanilla ice cream
Provided by Tasty
Categories Desserts
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F (190°C).
- Cut the cinnamon roll dough into 3 even strips, then cut those strip in 3 pieces, making 9 pieces total per cinnamon roll. Set aside the icing.
- In a medium bowl, combine eggs, milk, cinnamon, and extract, stirring until smooth. Set aside.
- In a pan over medium-high heat, combine butter, apples, and brown sugar, cooking until sugar starts to caramelize, about 10 minutes. Remove from heat.
- Sprinkle the cinnamon roll dough pieces evenly in a 9×9in (23 x 23cm) baking tray. Pour the egg mixture on top, followed by the apples. Drizzle the reserved icing on top.
- Bake for 25-30 minutes, until golden brown. Serve with ice cream!
- Enjoy!
Nutrition Facts : Calories 837 calories, Carbohydrate 145 grams, Fat 23 grams, Fiber 6 grams, Protein 17 grams, Sugar 91 grams
DAD'S DELICIOUS APPLE PIE IN-A-BAG
My very favorite apple pie, since childhood!! For the crust I always use Dad's Mazola No-Roll Pastry Shell. Dad always used Granny Smith apples, but I've found that Pink Lady apples also work beautifully in this pie--sometimes I use a combination of Granny Smith and Pink Ladies. Don't forget the vanilla ice cream! (Note: for those of you uncomfortable using a brown paper bag in the oven, you can omit that step and bake w/o the bag- - it's quite good that way too, -but- it won't be quite the same. Baking in the bag really does produce the most amazing pie!). I hope you enjoy this pie as much as we do!
Provided by BecR2400
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
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.
APPLE PIE BAKED IN A BROWN PAPER BAG
I saw something on TV about doing this. I found a recipe by Gale Gand on the Food Network website and made it for Easter dinner. If anything, it's fun to try. Let me know how yours turns out.
Provided by Chill
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a food processor combine flour, sugar and salt. Add butter and pulse into pea-sized pieces. Add water and pulse briefly, it will still look crumbly. Transfer the crumbs to 2 pieces of wax paper and form into 2 disks. Wrap with plastic wrap and chill overnight.
- Roll out disks on a lightly floured workstation to 2" bigger than the 9" pie plate. Line the plate with one disk, and chill the other.
- Preheat oven to 375 degree F.
- Filling:.
- Toss apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt and nutmeg together. Transfer to pie shell and dot with butter. Brush edges of crust with water and place top crust on and pinch the edges together.
- Slide pie into a brown paper bag and fold top down. Staple and bake for 1 hour.
- Remove pie from oven and cut a large circle in the top of the bag and return to the oven to brown the crust. It should take approx 15-25 minutes.
- Let pie cool at least 30 minutes before serving.
Nutrition Facts : Calories 461.5, Fat 25.6, SaturatedFat 16, Cholesterol 66.7, Sodium 61, Carbohydrate 56.1, Fiber 3, Sugar 27.9, Protein 3.7
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