Wednesday, September 28, 2011

Paper Bag Apple Pie

I saw this recipe on the King Arthur Flour site and I was intrigued.  I've never cooked anything in a paper bag and I loved the idea of the mess staying in the bag and not in my oven.  This pie was delish!  I will definitely be making this again.  Think apple crisp, plus apple pie.

Paper Bag Apple Pie

Recipe for your favorite pie crust. You only need one crust for the bottom.

8 cups of apples, peeled, cored, and sliced
3/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. kosher salt
1/2 tsp. ground nutmeg
3 tbs. unbleached all-purpose flour

Struesel topping:
1/2 cup granulated sugar
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (8 tablespoons) cold butter, cut into pats
Put the sliced apples in a microwavable bowl, stir in the brown sugar, cinnamon, salt, and nutmeg.
Microwave the filling uncovered for 5 minutes.
Stir in the flour.
Preheat the oven 425 F.
Roll out the pie crust and place in the pie pan.
Spoon the filling into the crust.
Make the topping:  Combine, the sugar and flour, and butter.  Use a pastry cutter to mix the above together until crumbly.
Sprinkle the struesel over the top of the filling.
Place the pie in a brown grocery paper bag and close securely and staple shut.  Place the bag on a cookie sheet.
Bake the pie for one hour.
Remove the pie from the oven.  Cut the bag open and carefully remove it avoiding the steam.  Place on a rack to cool for 30 minutes.
Serve with ice cream if desired.

Source: King Arthur Flour