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Brown Paper Bag Apple Pie

By Deb Mallin
Published: September 1, 2008
bag-apple-pie
When using the paper bag in the oven, it must be placed at least one extra shelf away from the heating element. The bag can’t have ink on it or it will catch fire. Also, the paper clips should be metal, not color coated. It is worth the extra attention to detail as this pie is the best apple pie I have ever had – anywhere.

Serves 6-8.

What you Need:

  • 1 unbaked 9 inch pie crust, pierced with a fork
  • 4 cups sliced Granny Smith apples (or check with your local produce manager for local recommendations), peeled and cored
  • 2 tablespoons fresh lemon juice
  • 1 cup sugar
  • 1/2 cup whole-wheat pastry flour
  • 2 tablespoons whole-wheat pastry flour
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/2 cup chilled butter

Next:

1. Toss apples with fresh lemon juice in a ceramic or glass bowl (metal will speed oxidation of the apples, turning them brown).

2. Arrange on bottom pie crust.

3. In small bowl, combine 1/2 cup sugar, 2 tablespoons flour and spices. Mix well. Sprinkle over apples.

4. Combine remaining 1/2 cup sugar and 1/2 cup flour.

5. Cut chilled butter into mixture, forming a coarse crumble.

6. Sprinkle mixture over apples.

7. Carefully slide pie into large plain brown bag. Fold the bag opening over three times and secure it with metal paper clips.

8. Place on a baking sheet. Bake 1 hour in preheated 425-degree oven.

9. Serve warm with ice cream.


Try our simple pie crust with this recipe.
Simple Pie Crust

Yield: one complete (top and bottom) piecrust

  • 2 1/2 cups flour
  • 6 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 pound unsalted butter, very cold
  • 6-8 tablespoons ice water

Next:

1. In a food processor with a steel blade, combine flour, sugar and salt.
2. Cut chilled butter into chilled flour mixture. Pulse 10 times.
3. Add water slowly and pulse until dough comes together.
4. Carefully remove dough ball from processor bowl, wrap loosely in wax paper (handle dough as little as possible to help dough maintain chilled temperature) and chill in the freezer for 10-15 minutes or in the refrigerator for up to five days.
5. Generously flour your baking surface and roll out chilled pie dough.
6. Make two crusts. One crust will cover the bottom of your pie plate and the second larger crust (with enough edge to fold over) will be the top crust of your pie.
7. After assembling the crust around your fillings, cut four small slits for ventilation.
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