It’s Pie Week
How you doin’? This is one of the more unusual pie recipes because it cooks in a brown bag. In our restaurants we made 5-inch, mini pies and presented them in a bag table side.
The brown paper bag helps cook the apples long enough without over baking and over browning the crust, plus they stay juicier. Once the apples are cooked take the pie out of the bag to let the crust brown for a few minutes and get crisp. It's then plated right in the grease stained brown paper bag! Take it up a notch and serve the pie warm with vanilla ice cream.
The history of paper-bag-pie goes back to 1911, when a Londoner figured out that baking a pie in a paper bag helped steam the apples to tenderness--without burning the house down.
Use caution when placing the pie in the bag in your oven.
Be sure the bag is not touching any heating source.
Prep time: 45 minutes
Bake time: 1 hour 15 minutes
Cool time: 30 minutes
Yield: 5 to 8 servings (1 9-inch pie)
1 9-inch double crust pie crust
For the apple pie filling
5 or 6 Granny Smith apples, peeled, cored, and thickly sliced
1/2 cup granulated sugar
1-1/2 tablespoons cornstarch
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons cold unsalted butter, cut into pieces
ChefSecret: You can use a store-bought refrigerated or frozen crust or you can go all out and make my Perfect Crust from Cooking Lesson #139.
Covid-19 Quip of the Day: “Things have gotten so bad; The Treasure Island Casino in Las Vegas is now managed by Somali pirates.”
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