Apple Pie in a BagPosted: 11/14/2013 Filed under: desserts, fruit, pies, recipes | Tags: apple pie, apples, baking, dessert, fruit pie, holiday dessert, pie, pie baked in bag, recipe 54 Comments
It’s getting closer to the big day, you know what day I’m talking about, right? Thanksgiving, of course. It’s my most special meal, well it seems every meal is my most special meal, but this one definitely is. In fact, I am so excited I can hardly contain myself. It’s the one day I will eat with reckless abandon. For me it’s a food version of a perfect storm. Every food I consider to be one of my favorites will make an appearance at my Thanksgiving table.
I embrace this holiday not just for the food, but for the fact that I truly am thankful for the food, and for my family.
I was speaking to my sister-in-law, Wanda the other day and she told me about a pie she makes that is my brother’s favorite. Since Apple Pie is a requisite for any Thanksgiving dinner I thought I would try it out before the big day. I was intrigued because this pie was baked in a brown paper grocery bag. She said that the bag kept the crust from over browning and that the apples became soft and tender and stayed juicy. Hmmmm, sounds like Mama needed to give this a try. Well Wanda, I was quite pleased with the results. I used a pre-made crust for this pie, but hey, if you’ve got the energy then go ahead and make your own crust.
Apple Pie in a Bag
- 7 crisp, tart apples peeled, cored and thinly sliced
- 1 cup sugar – divided
- 1/2 cup, plus 2 tablespoons all purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 stick, unsalted butter, melted
- 2 teaspoons lemon juice
- 1 box pre-made refrigerated pie crust, 2-9″ crusts
- 1 large brown paper grocery bag
- Preheat the oven to 400 degrees. In a small bowl whisk together 1/2 cup of sugar, 2 tablespoons of flour, 1/4 teaspoon of nutmeg, and 2 teaspoons of cinnamon. Peel, core and thinly slice your apples placing them in a large bowl. As you slice them, sprinkle a teaspoon or so of the sugar mixture over the apples to coat them so they won’t turn brown as you slice them. When all the apples are sliced and in the bowl, spoon in the remainder of the sugar mixture and toss to coat all the apples.
- Place one of the 9″ crusts into a 9″ pie dish. You may need to roll it out a little, so you should do that on a piece of parchment paper. Spoon the apple mixture on top of the crust.
- In a small bowl whisk together 1/2 cup of all purpose flour, 1/2 cup of sugar, 1 stick of melted butter and 2 tablespoons of lemon juice. Pour this mixture over the apple mixture.
- Place the remaining crust on top of the pie. You may have to roll it out a little so that it fits over the pie. Seal the edges of the 2 crusts together. With a sharp pairing knife, poke 5-6 slits on top of crust so that the steam can escape.
- Place the pie into a large brown paper grocery bag and then staple the ends shut.
- Bake in the oven for 1 hour and 15 minutes. Leave pie in bag for 5 minutes after removing from the oven.
I sprinkled my apples with a teaspoon of the sugar mixture as I sliced them. The sugar mixture kept the apples from turning brown.
When pie is done baking, if you like a browner pie crust, remove the pie from bag and bake a few minutes more til browned on top.
Place bagged pie on a cookie sheet to avoid messy spills in the oven while baking.