Saturday, September 13, 2008

Paper Bag Apple Pie

In the midwest, there is a company that makes real apple pies (with lard in the crust) bakes them in paper bags and then sells them in that same paper bag.
The pies are known to be delicious -- even to people who aren't "pie lovers".

Here is a version.  The paper bag allows the apples to cook, but not dry out.  It also prevents the crust from browning or getting crisp, so cut a slit in the bag for the final 20 min or so....

Crust 
2 cups flour
1/4 cup sugar
1/2 tsp salt
2 sticks butter (or 1 cup lard)
1/3 cup ice water

Filling
3 Granny Smith Apples
2 cortland or macintosh apples
1/2 cup sugar
1 1/2 T cornstarch
1 packet True Lemon
2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1 1/2 T cold butter, chopped
 
9" aluminum pan + 1 brown paper bag

Crust - In a food processor, combine flour, sugar and salt.  Add the butter and pulse until mixture forms tiny pebbles.  Add water and pulse briefly until mixture is crumbly.
Divide dough in half and roll each piece into a disk. Wrap in plastic wrap.
Chill overnight.
Roll into  circle about 1/8" thick, making it 1 1/2 inches larger than your pan and place in pan, let overhang.
Roll second disk larger than pan and set aside.

Preheat oven to 375.
Filling- Peel core and slice apples.  Place apples in bowl with lemon, sugar, cornstarch vanilla, cinnamon, salt and nutmeg.  Transfer to pie pan and dot with butter. 
Cover with the rolled crust.
Pinch edges together, folding underneath to edge.  Slice a few vents in center of pie.
Place pie in paper bag and staple bag shut.  Place on cookie sheet and bake 40 min.
Slice bag open and bake 20 min.
Let pie cool 3o min before serving.

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