Best Paper Bag Apple Pie Recipes

BROWN PAPER BAG APPLE PIE

Steps:

• 1. Preheat oven to 425. Peel and thinly slice 3 or 4 apples, enough to fill an unbaked pie shell.
• 2. Mix first four ingredients with apple slices in a large bowl.
• 3. Put apple mixture into pie crust.
• 4. Mix sugar and flour and cut in soft butter. Sprinkle this topping over apples.
• 5. Put pie in large brown paper bag on cookie sheet and staple shut.
• 6. Place in oven taking care not to touch the element. Bake at 425 for 1 hour. Brown bag will scorch but will not catch fire.
• 7. Depending on your oven, you may need to take out a wire rack. The brown bag gets no bigger than what it is when you staple it shut.

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!

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.

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.

BROWN PAPER BAG APPLE PIE

Steps:

• Peel and cut apples; Toss apples in 1/2 cup sugar, 2T flour, and cinnamon. Put in pie shell. Combine melted butter, sugar and flour together to make a paste. Spread on top of apple mixture. Place pie in a bag and bake for 400 degrees for 1 hour.

PAPER BAG APPLE PIE

Steps:

• Make an unbaked 9" pie shell using your own favorite recipe. Pare, core and quarter apples, then halve each quarter crosswise to make chunks. You should have about 7 cups. Place in large bowl. Make filling: combine 1/2 cup sugar, 2 tbsp. flour, and nutmeg in a cup. Sprinkle over apples, toss to coat evenly, spoon into pastry shell, drizzle with lemon juice. Topping: combine 1/2 c. sugar, 1/2 c. flour for topping in large bowl, cut in butter or margarine; sprinkle over apples to cover top. Slide pie into a heavy brown paper bag, large enough to cover pie loosely; fold open end over twice and fasten with paper clips. Place on large cookie sheet for easy handling. Bake in hot oven at 425 degrees for 1 hours. Apples will be tender and top bubbly and golden. Split open bag; remove pie. Cool on a wire rack. Serve plan or with cheese or ice cream.

"PAPER BAG" APPLE PIE

Steps:

• Preheat oven to 350 degrees. Have ready a brown paper bag big enough to place your pie pan completely inside it and crimp bag closed. Combine all crust ingredients and pat into pan. Combine all filling ingredients and oour into crust. For topping, cut butter into sugar and flour until mixture resembles sand. Spoon or sprinkle topping evenly over apples. Place pie in brown paper bag, crimp edges closed, and place in oven. Bake for 1.5 hours. Do not open bag while pie is cooking.

PAPER BAG APPLE PIE

Steps:

• To make the crust: Whisk together the flour and salt, then work in the shortening until everything is well combined.2) Work in the butter until the mixture is unevenly crumbly; some pieces of butter can be left a bit larger than the others.3) Add the water 1 tablespoon at a time, mixing as you sprinkle the water onto the flour/fat.4) When the dough is moist enough to hold together when you squeeze it, transfer it to a lightly floured work surface. Knead the dough three or four times to bring it together, then pat it into a thick disk. Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes, while you make the filling.
• To make the filling: Put the sliced apples in a big microwave-safe bowl, and stir in the brown sugar, cinnamon, salt, nutmeg, lemon juice, and boiled cider.6) Microwave the filling, uncovered, for 5 minutes. This softens the apples just a bit, and gets their juices flowing. Skip this step if you like; it's not critical, though we think it helps.7) Stir in the flour or Pie Filling Enhancer.8) Preheat the oven to 425F.9) Remove the crust from the refrigerator. If it's been chilling longer than 30 minutes, give it 10 minutes or so to warm up a bit. Roll it into a 12 1/2" to 13" circle.10) Lightly grease a 9" pie pan, preferably one that's at least 1 1/2" deep, and lay the crust in the pan, settling it into place gently. Don't tug at it or stretch it; this could cause it to shrink as it bakes.11) Spoon the filling into the crust.11) To make the topping: Combine the sugar, flour, and butter, working them together until crumbly. Don't over-mix; you don't want the streusel to turn into a solid mass.13) Spread the streusel atop the filling.14) Place the pie in a brown paper grocery bag. If you're nervous about baking in a paper bag, see our tip about baking in parchment, above. Secure the bag closed; staples or uncoated paper clips work well for a paper bag.15) Bake the pie for 1 hour.16) Remove the pie from the oven, and carefully open it, avoiding any steam. Remove the pie, and set it on a rack to cool for at least 30 minutes before slicing.Yield: one 9" pie, 8 to 10 servings.