Best Margie Cadenas Bag Apple Pie Recipes

DAD'S DELICIOUS APPLE PIE IN-A-BAG

Steps:

• About an hour and a half before serving pie:.
• Prepare favorite pastry pie crust (ie Dad's Mazola No-Roll Pie/Pastry Shell). Then make pie shell having fluted or rope edge.
• Start heating oven to 400 d F. Wash, pare then quarter apples; cut each quarter into 4 pieces, making 7 cups good-sized chunks.
• In a large bowl, toss apple chunks with a mixture of 1/2 cup granulated sugar, 2 tablespoons flour, and the nutmeg or cinnamon, until each apple chunk is completely coated. Fill pie shell with apple chunks, piling them high in the center of the pie; then sprinkle them with lemon juice.
• Thoroughly mix 1/2 cup each of sugar and flour, and the butter, into a soft paste; spread over top of piled apple chunks.
• Place pie in paper bag (so the opening is to the side, not the top), closing and stapling open end (I fold over the open end once, then staple shut with a staple or two). Set on rack in center of oven and bake about 1 hour (you may have to bake longer: up to one hour and forty five minutes, depending on your apples), until apples test done and pie is golden and caramelized. (Note: Never leave pie unattended while baking, especially when using the paper bag method!).
• When pie is nicely browned, remove pie from oven and let cool in the bag for 5-10 minutes.
• Carefully remove pie from the paper bag and place pie on rack. Let pie cool on rack for about 30 minutes before slicing.
• Then, while still warm, cut pie into wedges and serve as is, with favorite cheese, or topped with vanilla 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!

PERFECT APPLE PIE

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round that's 1/8-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.
• In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt; toss to combine. Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12-inch round that's 1/8 inch thick. Lay dough over fruit. Cut vents into top crust. Trim edges to 1 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.
• Remove pie from refrigerator. Brush crust with heavy cream, and sprinkle with sugar. Place on a baking sheet; this will catch any juices that may overflow during baking. Bake until pastry is golden and juices in center of pie are bubbling, 45 to 60 minutes. Cool for 1 hour before serving.

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.

OLD FASHIONED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

MARGIE CADENA'S BAG APPLE PIE

Steps:

• For The Pie Crust: Before making the pie crust, put mixing bowl, utensils and rolling pin (if made of marble) in freezer beforehand for best results.
• Preheat oven to 350 degrees.
• Blend flour, salt and shortening with a fork.
• Add water until a good consistency of dough is formed.
• Roll out with a rolling pin and place in 9 in pie plate (deep dish).
• Bake for 10 to 12 mins.
• For The Pie Filling: Preheat Oven to 425 degrees.
• Combine sugar, flour, nutmeg and cinnamon.
• Stir into apple slices.
• Combine topping ingredients until coarsely mixed.
• Spread topping across apple slices.
• I usually place teaspoonful amounts scattered across the top of the pie filling as thats what it looked like in the picture.
• Place pie in large brown paper grocery sack.
• I usually fold the top edges down once and then use three paper clips to keep the fold in place and the heat in.
• Put entire bag on a cookie sheet.
• Make sure that the bag is not touching top or sides of oven.
• Bake for one hour at 425 degrees.