Brown Paper Bag Apple Pie Recipes

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.

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.

Steps:

• 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 briefly¿it 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 pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.
• Arrange a rack in the center of the oven and preheat to 375 degrees F.
• Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center.
• Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.
• Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.
• Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.

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!

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.