NO GRIEF PAPER BAG APPLE PIE
This is a delicious pie that comes out with perfectly tender fruit, a crust that is not burnt and best of all, your oven stays clean! Try this method with other pie recipes too! I got this from an old church cookbook and had no idea there was anything wrong with newer paper bags, as the person thankfully posted in her review of this recipe. I had no idea that there were toxins in paper bags. I do not want to be responsible for anyone getting ill! Please only use caution!
Provided by Karen..
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Filling: Mix all ingredients in a large bowl and turn them into the unbaked pie shell.
- Prepare Topping: Combine flour and sugar and cut in butter until you have pea sized crumbs.
- Sprinkle topping evenly over the apples and pat down around the edges.
- Carefully slide the pie into the brown bag and fold the end under the pie plate.
- Place on a cookie sheet.
- Bake for 50 minutes.
- Remove from oven and then remove pie from when cool enough to handle.
- No burnt crust, no under baked apples and no juices spilling over into your oven!
Nutrition Facts : Calories 402.4, Fat 19.3, SaturatedFat 9.2, Cholesterol 30.5, Sodium 205.2, Carbohydrate 57.2, Fiber 3.5, Sugar 35.7, Protein 2.8
APPLE PIE BAKED IN A BAG
This is a pie made in Southern, Wis., by a company called the Elegant Farmer. It's owned by Dan and Karen, and she found the recipe in Texas. They've been making them for about 20 years, selling them at their general store and bakery near their farm where they have pick-your-own-apples and pumpkins. They also sell all over the country, including Texas, so the pie has gone full circle. The apples they use in their pies come from Michigan and the crust is not your typical pie dough - it's sort of cookie-like but has lard in it (except the version they make for Whole Foods, which uses vegetable shortening). The brown paper bag helps cook the apples long enough without over baking and over browning the crust, plus they stay juicy. Once the apples are cooked, a circle is cut out of the bag on top to let the crust brown for a few minutes and get crisp. It's then sold right in the grease stained brown paper bag!
Provided by Food Network
Categories dessert
Time 2h30m
Yield 1 pie or 8 servings
Number Of Ingredients 14
Steps:
- Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly¿it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate 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. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.
- Arrange a rack in the center of the oven and preheat to 375 degrees F.
- Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center.
- Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.
- Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.
- Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.
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
NO CRUST APPLE PIE
This is a delicious apple pie without a bottom crust. It has a brown sugar crumble on top and very good. This pie was devoured by the three of us at one sitting, so I will make two next time. Southern Living
Provided by Olha7397
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine 6 or 7 large cooking apples with the sugar, water, cinnamon, ground allspice in a large saucepan; bring to a boil.
- (I also add fresh grated nutmeg and a squeeze of lemon juice.)
- Cover, reduce heat, and simmer 8 to 10 minutes or until apples are almost tender.
- Spoon mixture into a deep-dish 9-inch pie-plate.
- Combine flour, brown sugar, baking powder, and salt; cut in butter with a pastry blender or use finger tips until mixture resembles coarse meal.
- (Next time I will use only 1/8 tsp of salt in the crumble.).
- Crumble brown sugar mixture over apples.
- Bake at 350°F for 30 minutes or until top is browned.
- Serve with ice cream, if desired.
- Yield: one 9-inch pie.
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