October 23, 2012

Apple Pie in a Paper Bag


OK people, be prepared to be blown away here (well unless of course you've already heard of or tried this before).  About a year ago I was browsing through the King Arthur website when I came across one of their recipes for apple pie.  I know your probably thinking "Big deal, there are millions of apple pie recipes out there."  But don't stop reading yet!  It wasn't the recipe that caught my eye so much as it was the method of cooking it that startled me.  This recipe said to cook it in a sealed paper bag!  What?

I have been making apple pie for a long time (it happens to be one of my husband's favorite pies) and I will go so far as to say that I make a pretty darn good one, so I wasn't out there looking to perfect my go-to recipe.  I just stumbled on this, and it intrigued me so much I had to try it.....immediately.  


I honestly was not prepared for how wonderfully delicious this pie turned out to be.  I just didn't think it would yield anything that would leave an impression.  But boy was I wrong!  Don't you love it when that happens?  I swear on the Holy Bible that everyone who has had this pie insists it is the best apple pie they've ever had.  Cooking it in a sealed paper bag creates steam, pair that along with the high cooking temperature, and it somehow produces a down right amazing pie.  I will admit I was nervous about putting a paper bag in the oven, but as long as you are very careful and make sure it's not touching the sides of the oven, it will be fine.  Promise.  So don't be afraid.  You have to go try this pie....really, you just have to!

Apple Pie in a Paper Bag (adapted from King Arthur recipe)
 
For crust: half the Pie Crust recipe (click here for recipe)
About 10 cups apples, peeled, cored and sliced
1/2 cup packed brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp freshly ground nutmeg
2 tbsp lemon juice
2-3 tbsp flour

Preheat oven to 425. Spray pie plate with cooking spray - you are probably thinking you can skip this because you don't normally do this, but I am warning you that it is necessary (something about that steam makes the crust stick to the pie plate if it's not greased). Line pie plate with the dough and fold the edges under, pinch seams all around or crimp it using a fork.  Put sliced apples in microwave safe bowl and stir in the brown sugar, cinnamon, salt, nutmeg and lemon juice. Microwave uncovered for 5 minutes. Spoon apples into pie plate, leaving the juices at the bottom. Add flour to bowl and whisk together with the juices left from the apples. Pour this over the apples. 
 

Topping: In bowl of food processor, add 1/2 cup sugar, 1/2 cup flour and 1/2 cup cold butter cut into pieces. Pulse until mix is crumbly. Spread topping over the apple filling.

Place pie into paper grocery bag. Fold it close and staple it shut all along the fold (can also use paper clips). Bake at 425 for one hour, then shut the oven off and let the pie set in there with the door shut for another 10 minutes. Remove pie from oven and carefully open it. Take pie out of bag and set on rack to cool completely before slicing (unless you like it warm and you don't care if it falls apart on you).

13 comments:

  1. This looks incredible!! I've always been afraid to bake a bag in the oven but now i guess i must try it!!

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    1. I highly recommend at least trying this recipe! Just keep a close eye on it, and make sure your oven is set to "Bake" and not "Convection." Every time I make this pie it starts off smelling like the bag is burning, so I constantly open the oven to check on it but it's always fine & after about 20 minutes it doesn't smell like burning paper anymore :)

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  2. Quelle est girly ta tarte croustillante et fondante
    Bonne soirée
    Valérie

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  3. But with that steam, your apple pie won't have that crunchy bite to it then will it?

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    1. You are correct. Our family prefers the apples to be "over-cooked" in our pies, however, even those who don't thought this pie was amazing!

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  4. This pie looks so cozy and warm! Just makes me crave it!

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  5. What an interesting concept! Seems like you just have to make to say you baked pie in a paper bag! :)

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  6. What kind of apples did you use?

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    1. Mary - in the pie you see here, I used Cortland apples. However, I've never been picky about what apples I use in my pies - whatever I have or whatever I like to eat is usually what I use. Hope you'll try this recipe....I don't think you'll be disappointed!

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  7. *Will the crust come out crunchy, even though the apples won't be?

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  8. It shouldn't. That's never happened to me - my crust has always come out perfect. Good luck!

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  9. Where is the under crust that is shown in the pictures? Am I missing something in the instructions.

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    1. No, I was the one who missed putting that step in the directions! I have updated it, but you want to line the pie plate with the pie dough BEFORE you add the apples. Sorry about that! Hope you will try the recipe and love it :)

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