Apple Pie Baked In A Bag Recipes

APPLE PIE IN A BROWN PAPER BAG

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.

APPLE PIE BAKED IN A BAG

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!).

NO GRIEF PAPER BAG APPLE PIE

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!

APPLE PIE BAKED IN THE APPLE

Steps:

• Heat oven to 375%.
• Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon very carefully, as to not puncture the peel.
• Remove skin from 2 additional apples and slice very thinly. These apple pieces will give you filling needed to fill the four apples you are baking.
• Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon and sugar, make adjustments as desired.
• Scoop sliced apples into hollow apples.
• Roll out pie crust and slice into 1/4 inch strips.
• (You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie. ).
• Cover the top of the apple in a lattice pattern with pie crust strips.
• Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20-25 minutes.
• Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.