Country Brown Bag Apple Pie
So why use a brown bag when making a brown bag apple pie? Simple, the brown bag traps all the steam from the apples, creating a top crust that is done to perfection and with a flavor throughout the pie that is unlike any pie youve ever tasted. And speaking of the frosting top, this is another unique feature of this recipe. Instead of using standard pie crust for the top, were using this frosting which is made from brown sugar, flour, sugar and butter.
When choosing apples for this brown bag apple pie recipe, there are many varieties from which to select/ Of course, you can go with whatever your favorite might be, it will still be good. But certain apples lend themselves to the baking process and can really bring out even more flavors. My personal favorite is to use a combination of Granny Smith and Honey Crisp apples. Its the perfect combination of tart and sweet. Of course, there are many health benefits to apples. Check out this awesome article on the health benefits of apples.
Obviously, you will want to use care when placing the bag in the oven. Make sure it is not touching the heating element or the sides of the oven. Also, when placing the pie in the bag, make sure the sides and top of the bad are not touching the bag.
Peachy Apple Pie Baked In A Paper Bag
Succulent Peaches Paired with Sweet-Tart Apples Make this Pie a Taste Treat that Cant be Beat!
Mounds and mounds of perfectly steamed sweet-tart Ida Red apples are deliciously paired with chin-dripping juicy peaches, that make the crust positively bulge with farm-fresh goodness and taste. Baked in a paper bag makes the top crust uniquely crunchy while keeping the traditional bottom crust amazingly light and flakey, a hallmark of the best old-fashioned pies. Our signature delicate, sugar cookie-like top crust makes this Simply the Best Pie for three generations.
Deep Dish Or Standard Shallow Pie Plate
When I first published this recipe on the blog in 2014, I baked it in a traditional shallow pie plate. In the video and newer photos, I used a deep dish pie plate.
In either a deep dish or standard pie plate, the baking time stays the same. The paper bag technique is designed to cook the apples perfectly by steaming them in the bag.
The crust is shielded from any direct heat of the oven until the inside is nearly completely cooked. The final 10 minutes of baking time is just to fully brown the crust.
If you decide to bake this apple pie in the sort of standard shallow pie pan you see above, you wont use all of the sliced apples. Just cook the remaining apples down on the stovetop in a small heavy-bottom saucepan until tender.
As the filling mixture has sat in the bowl, some of the moisture has been drawn out of the apples. They shouldnt need any additional liquid to be cooked separately. If youre concerned about the apples burning, just add a splash of water to the pan.
Recommended Reading: How Do I Bake A Pork Tenderloin
Apple Pie Baked In A Bag Recipe
Apple Pie Baked In A Bag
From chef2 14 years ago
- Feel free to use any of the below tags. Click one to add it.
- Add items to your shopping list
- Apple Pie Baked in a Bag shopping list
- Serving Size : 8 Preparation Time 0 shopping list
- 1 1/2 tablespoons cold unsalted butter, cut into pieces shopping list
- Equipment: 9-inch aluminum pie pan, 1 medium-sized brown paper bag shopping list
- Th shopping list
How to make it
What Type Of Bag To Use When Making Pie
Use a plain kraft paper bag thats free of inks or dyes. As we researched this method, we learned that paper bags printed with ink run the risk of releasing unpleasant odours and/or toxins when exposed to high heat.
You can also create your own bag out of several large pieces of parchment paper. Just be sure to secure your pieces together with plenty of folds and staples. The purpose of the bag is to lock in all that precious steam!
Don’t Miss: Honey Baked Ham Round Rock
How To Make Paper Bag Apple Pie
The best no-fail apple pie ever!
Apples are ready for picking, which means it is time to start making my favorite pie … Paper Bag Apple Pie!
I love to cook, but baking is not one of my fortes. So, when I discovered this paper bag apple pie recipe years ago, it became one of my few baking specialties.
I hope your family will love my paper bag apple pie recipe as much as mine does! Turn it into a fun family tradition by visiting an orchard to pick apples and then coming home to bake this incredibly easy and delicious pie.
I have been making this recipe for paper bag apple pie for more than 30 years now and it turns out perfect every time no baking skills required!
Why a paper bag? It keeps the apple pie filling soft and juicy and the top crunchy. It truly is no fail!
Brown Bag Apple Pie Recipe
Gabe grew up in the Milwaukee area, miles from where Brown Bag Apple Pie recipe originated. Today we wanted to share a family recipe with that we hope can bring some goodness to your holiday tables this year.
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 brieflyit 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 dish with the dough, letting the edge hang over a bit, cutting off the excess with a knife.
Roll the second disk, place it on a sheet pan and chill it until youre ready to build your pie.
Make the Filling
After you have peeled and chopped your apples , dump them into a medium bown. Toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together.
Add the mix into the pie shell and place the small pieces of butter throughout the pie.
Cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. Press with fork around or pinch for decorative edge. Cut a few holes on top of the dough for breathing.
Also Check: Bake From Scratch Baking Retreat
Blueberry Apple Pie Baked In A Paper Bag
The Sweetest, Plumpest, Tastiest Blueberries mixed with Ida Red Apples make this Pie a Fan Favorite!
The Elegant Farmer bakes what the Wall Street Journal, Food Network, Gourmet, and countless others have deemed the best apple pie in America. What makes it twice as good is the addition of juicy, farm-fresh blueberries. What started in 1946 as a small, family-run Wisconsin dairy farm from brothers Dave and Elmer Scheel has grown to a famous farm bringing small-town charm to all, particularly in the form of apple pies baked in a paper bag. Its a mouthwatering pie bulging with juicy, sweet-tart apples and blueberries with a light and flaky bottom crust and a charmingly rustic crunchy cracked top crust. More than 250,000 of the Wisconsin bakerys brown bag apple pies are baked each year!
Tips From The Pillsbury Kitchens
- tip 1 One package frozen Pillsbury Deep Dish Pie Crusts may be substituted for the refrigerated Pillsbury Pie Crusts in this recipe. Place cookie sheet on oven rack. Heat oven as directed. Prepare filling and follow directions on package for Two-Crust Filled Pie.
- tip 2 The flour tossed with the fresh apples turns their juices into a thickened, spiced sauce during baking. Mix it with the sugar and spices before tossing the mixture with the apples.
- tip 3 Two cans of more fruit apple pie filling can be used if youre short on time.
- tip 4 Let your apple pie cool for at least 2 hours before cutting into it. The filling will thicken as it cools, making it easier to slice.
- tip 5 To make Caramel-Pecan Apple Pie: right after removing the pie from the oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans.
- tip 6 To freeze Baked Pie: Assemble and bake pie as directed in recipe. Cool completely. Wrap pie tightly with plastic wrap. Place pie in a 2-gallon freezer storage bag seal. Freeze up to 4 months. Thaw frozen baked pie unwrapped at room temperature or unwrap and thaw at room temperature 1 hour, then heat in 375°F oven 35 to 40 minutes or until warm.
Read Also: Baked Chicken With Lipton Onion Soup Mix
How To Make A Paper Bag Apple Pie
The Paper Bag Apple Pie originated from an Amish cookbook called The ABCs of Paper Bag Cookery, and was later made famous by The Elegant Farmer in Mukwonago, Wisconsin. Their pie has become so popular, in fact, that they now ship nationwide! Unfortunately, the original version of this recipe is kept top-secret so while there are many recipes on the internet, theyre all copycat versions.
I decided to try Food Networks version. For the first go-round, I made it exactly as written. The recipe doesnt have an egg wash or sugar topping, so once I was done with my lattice, I opened the paper bag, pressed the seams out, placed the pie inside toward the back where the bag was widest, sealed the bag, and placed it on a sheet tray. I then baked the pie for one hour at 375°F.
After an hour, I pulled the pie from the oven and cut out a circle over the pie. I then returned the pie to the oven for 15 minutes more, as instructed. What came out was a beautifully blonde crust. It was light and crisp not clunky at all like some crusts can be. Plus, all the fruit juices that usually spill out and burn on the sheet tray were captured inside the bag, lessening the mess I had to clean.
Serving And Storing Dutch Apple Pie
Once the pie is done baking, take it out of the oven and let it sit inside the bag for 5 minutes. Then take it out and let it cool to room temperature before slicing. Even though this delicious Dutch Apple Pie can totally stand on its own, who can resist the option of serving it up a la mode? Especially when you pair it with our fabulous homemade vanilla ice cream. If you have leftovers store in an airtight container in the fridge. It should stay good for a few days.
Don’t Miss: Baked And Wired Gift Card
How To Make Apple Pie In A Bag
I Tried The Brown Bag Trick For Better Apple Pie
Maybe its happened to you, too: You pull your pie from the oven and its perfectly golden, but the fruit juices are still vigorously bubbling, indicating you need to bake it longer. So you pop it back in. When you return, the juices are still not reduced enough but the sugars on the crust are getting too dark. You scramble to cover the spots with foil, hoping it will buy you more time. But no matter how much you try, you still cant get that fruit juice reduced enough, and now your crust is borderline burnt.
As a self-taught pie maker, its been quite a journey learning all the techniques for making perfect fruit pies. Nailing the two most important qualities a perfectly golden crust and a filling that doesnt spill out when you slice it is truly a balancing act, because you have to bake the pie long enough to give the fruit and its juices time to reduce, but not so long that the crust burns. Its especially tricky for anyone who likes to sprinkle raw sugar on the crust, because those sugars can caramelize quickly and unevenly, creating dark spots.
But what if I told you that you could bake your pie as long as you need without ever having to worry about burning your crust? And that you likely already have the tool you need in your kitchen? I hereby introduce you to the Paper Bag Apple Pie.
Read Also: Best Way To Bake Chicken In The Oven
This Simple Trick Is A Game
Baking a perfect fruit pie is a delicate balancing act. Leave the pie in the oven too long and you run the risk of burning your crust. But take it out too soon and your fruit filling will not have thickened, leaving you with a watery mess.
Enter this paper bag apple pie recipe.
While there are plenty of secrets for making pies, like using a pie shield to protect your crust from over-browning and precooking your filling, the paper bag trick is an all-in-one pie hack. It yields a golden, flaky pie crust loaded with tender filling.
How To Make Paper Bag Apple Pie With Crumb Topping
Elegant Farmers classic Apple Pie in a Paper Bag is a double-crust pie. However, a common variation is to swap the top layer of pie crust for a delectable streusel crumb topping. Interested? Heres how to do it.
- 8 tablespoons butter, cold and cut into small cubes
Combine the first three ingredients in a small bowl. Then, using a fork or pastry blender, cut the cold butter into the dry ingredients until it resembles small, pea-sized crumbs. Chill for 30 minutes and top your pie with the crumb topping instead of the second crust as outlined in step 3. Continue onto step 4 and bake as directed.
Now that youve added this paper bag apple pie recipe to your repertoire, find out the best apples for apple pie.
Following Ontario’s Apple Pie Trail
Don’t Miss: Are Baked Potatoes Keto Friendly
Why Bake Apple Pie In A Paper Bag
Using this brown bag method really does make this the best apple pie youve ever tried. Below are a few reasons why:
- It helps seal in all the yummy juices and flavors.
- The filling gets caramelized and tender, while the crumble toppings gets golden.
- The pie crust doesnt over bake and has the perfect crispy and flaky texture.
Give Simply The Best To Clients & Employees
Want to give your employees or customers something they will LOVE for Thanksgiving, Christmas or any other occasion? Simply select from our five Apple Pie Baked in a Paper Bake flavors or Apple Crisp and hear WOW! That was Simply The Best Gift EVER!
Make your clients or employees smile like the Smilin Barn with a simply the best Elegant Farmer Pie!!!
Also Check: How To Use Laura Geller Baked Foundation
The 11 Best Apples For Apple Pies
The phone number on the website led me through a labyrinth of recorded menu optionsthe first of which offered me a “timely message of encouragement from the Bible.” After selecting 2 for the market , I was led through several more options. I clicked through 0, then 1, then 3 before landing at Debbie McCready, the market’s Wholesale Customer Service Representative.
Debbie explained to me that the recipe originated from an old cookbook the owners of the farm, “Farmer Dan and his wife Karen,” came upon years ago, and had since developed into a large-scale pie operation. “The bag,” she said, “allows the pie to absorb the flavors of cinnamon sugar while keeping the apples crispy.” Over the course of our conversation, I began to get the hint that this recipe is kept Coca Cola-Level Top Secret. She also made clear that the several recipes for it that exist online are not the original recipethough she gave me permission to give it my best shot. “Now you know I can’t tell you that,” she repeated as I asked more questions and jotted down the clues she let slip: