Apple Pie Baked In A Bag

October 26, 2012

Mmm, just the title of this dessert sounds so delicious! This will be the perfect holiday dessert to bring to Grandma's house for Thanksgiving or Christmas. It could even be a great dessert to bring to a friends fall party. 
Just look at that gooey goodness! It did not take long before this dessert was gone in our house. The homemade crust must sit in the fridge over night, so be sure to make it the night before you want the recipe finished. 

I had fun making it with the kids and I think they had even more fun!

Here is the Recipe:

Apple Pie Baked In A Bag

• Crust:
• 2 cups all-purpose flour
• 1/4 cup sugar
• Pinch salt
• 1 cup cold unsalted butter (2 sticks), cut into pieces
• 1/3 cup ice water
• (or you can cheat and buy frozen crusts)

Filling:

5 large Granny Smith apples, peeled, cored, and thickly sliced 

• (They do shrink down so you may want to add a few more.)
• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• 1 teaspoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 1/2 tablespoons cold unsalted butter, cut into pieces
• 
  
• Supplies: 9-inch aluminum pie pan, 1 medium-sized brown paper bag
• 
  

Make the Crust: In a bowl combine the flour, sugar, and salt. Add the butter and mix with your hands. Add the water and continue to combine ingredients with your hands briefly—it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 balls. Wrap the balls with plastic wrap and refrigerate overnight.

On a work surface lightly dusted with flour, roll out 1 ball of dough 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 ball, place it on a sheet pan and chill it until you're ready to build your pie.
You may not need all of this dough, depending on the pan you use, so do not be afraid to save some for a different recipe in the freezer.

Preheat the oven 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 edges of the dough with water. 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. 

Slide the pie into the brown paper bag, fold the top down, and staple bag shut. 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.

Enjoy!