Apple Pie Baked in a Bag Recipe
Recipe courtesy of Gale Gand
Level: Intermediate
Yield: 1 pie or 8 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
Calories: 479
Total Fat: 26 g
Saturated Fat: 16 g
Carbohydrates: 59 g
Dietary Fiber: 4 g
Sugar: 29 g
Protein: 4 g
Cholesterol: 66 mg
Sodium: 61 mg
Total: 2 hr 30 min
Prep: 45 min
Cook: 1 hr 45 min
Discover the magic of this iconic Apple Pie Baked in a Bag, a Southern Wisconsin treasure from The Elegant Farmer. Born from a Texas recipe embraced by Dan and Karen Scheel, it's been delighting pie lovers for over two decades at their farm-fresh bakery near pick-your-own apples and pumpkins. Sourced with Michigan apples and a unique cookie-like crust (made with lard, or vegetable shortening for some versions), this pie bakes in a brown paper bag to keep the filling juicy while perfectly browning the crust. Finish by cutting the bag's top for a crisp finish, then serve it straight from the grease-stained bag for that irresistible, homey charm. Ready to bake your own slice of fall perfection?[2][4][5]
Ingredients
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
- 5 Granny Smith apples, peeled, cored, and thickly sliced
- 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
Special equipment: 9-inch aluminum pie pan, 1 medium-sized brown paper bag
Instructions
- Make the Crust: Place the flour, sugar, and salt in a food processor. Add the butter and pulse until the mixture resembles pea-sized crumbs. Add the water and pulse brieflydon't worry if it still looks crumbly. Transfer to two pieces of parchment paper or foil and shape into two disks. Wrap each in plastic wrap and refrigerate overnight.
- On a lightly floured surface, roll out one disk to a circle about 1/8-inch thick, at least 2 inches larger than your pie pan. Line the pan with the dough, letting edges hang over. Roll out the second disk, place on a sheet pan, and chill until ready to assemble.
- Position an oven rack in the center and preheat to 375F.
- Make the Filling: In a medium bowl, combine apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg. Transfer to the pie shell and dot with butter. Brush dough edges with water. Place top crust over filling, press edges together, and turn under to form a thick rim. Seal with a fork or by pinching. Cut V-shaped vents in the center with scissors.
- Slide the pie into the brown paper bag, fold top closed, secure with staples, and place on a sheet pan. Bake for 1 hour.
- Remove from oven, cut a large circle in the bag's top. Return to oven and bake until crust is golden brown, about 15 minutes more.
- Allow to cool at least 30 minutes. Serve warm or at room temperature for pure apple bliss!
A viewer or guest of the show provided this recipe. It has not been tested for home use.
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