Paper Wrapped Apple Pie Recipes

APPLE PIE BAKED IN A BAG

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.

OLD-FASHIONED DUTCH APPLE PIE (BROWN PAPER SACK METHOD)

Steps:

• Arrange sliced apples in pie shell.
• In mixing bowl, combine sugars, salt and spices.
• Blend in cream.
• Pour over apples and dot top with butter.
• Bake in a preheated 450 oven for for 15 minutes.
• Remove pie, and slip it into a brown paper grocery sack.
• Fold over the ends of the sack to close.
• Slide pie back into oven and reduce heat to 350.
• Bake 20 minutes.
• Remove pie from oven, remove sack, and bake pie an additional 10-15 minutes til crust is golden brown and apples are bubbling hot.
• *The paper sack keeps the open-faced apple pie from drying out.
• Cool til warm, serve with a scoop of homemade vanilla ice cream! :).

APPLE PIE BAKED IN A BROWN PAPER BAG

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.

PAPER-WRAPPED APPLE PIE

Steps:

• Mix 1/2 cup sugar, 2 tablespoons flour, cinnamon, and nutmeg. Mix this with apples and pour into pie shell. Sprinkle lemon juice over top.
• To Make the Top Crust: Mix 1/2 cup sugar and 1/2 cup flour, then cut in butter. Sprinkle over pie.
• Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
• Bake at 425 degrees F (220 degrees C) for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking!

PAPER-WRAPPED APPLE PIE

Steps:

• Mix 1/2 cup sugar, 2 tablespoons flour, cinnamon, and nutmeg. Mix this with apples and pour into pie shell. Sprinkle lemon juice over top.
• To Make the Top Crust: Mix 1/2 cup sugar and 1/2 cup flour, then cut in butter. Sprinkle over pie.
• Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
• Bake at 425 degrees F (220 degrees C) for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking!