Recipes

[hovis]

Several years ago I was up in Wis. and we stayed at a bed and breakfast and we had the best apple pie ever. They baked the pie in a brown paper bag. Has anyone ever had this and does anyone have a recipe for this ? Thanks.

[Poodlepet2]

This is new to me! I just looked it up and there are more recipes for Apple pie baked in a brown paper bag than you can shake a stick at!  There may even be regional differences.....all the pictures I saw looked divine!

Poodlepet2

[IamMrsG]

@hovis   I made such a pie about 35-40 years ago, and have been on a search this morning for the recipe.  I remember ironing the bag with a hot iron to clean it, and using a spring clothespin to close it.  I think I remember the pie had a crumb topping.

I don't usually lose recipes, but this goes back quite a way in my life.  I'll keep looking, cause now it's stuck in my head.     I'll come back if/when I find it.  

[IamMrsG]

@hovis  I found it!  The recipe is on a page from a magazine and is so old it has turned brown and crumbly.  The edges of the page are ragged, so I have no idea from which magazine it was torn.  I can make out at the top, "American Classic Updated  | Five apple pies mother never made."

Here is the exact recipe:

Paper Bag Apple Pie

Working Time: 20 minutes Baking Time: 45 to 50 minutes

1 9" unbaked pie crust
6 cups tart cooking apples, peeled, cored and sliced (about 2 pounds)
1 cup sugar
2 Tablespoons all-purpose flour
1 teaspoon lemon juice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon salt
½ cup all-purpose flour
½ cup firmly packed brown sugar
3 Tablespoons butter

Preheat oven to 400ºF.

Prepare pie crust according to recipe or package directions.

In a large bowl toss apples with sugar, 2 Tablespoons flour, lemon juice and seasonings until well coated. Spoon into pie shell.

In a small bowl combine ½ cup flour and brown sugar. Cut in butter with a pastry blender or two knives until mixture is crumbly. Sprinkle evenly over apples.

Place pie in large, brown heavy-duty paper bag. Fold open end over twice. Seal with large paper clips.

Bake 45-50 minutes or until topping is golden brown. Makes 6 servings (415 calories per serving).

Edited to correct an error.  

[IamMrsG]

The author of this page is Gale Steves.  A Google search resulted, "Steves’ consumer magazine experience includes key editorial positions at Ladies Home Journal, American Home, and Woman’s Day..."

                                                                 http://www.right-sizing.com/about/

My best guess would be this page is from Woman's Day.

Edited to rotate and re-size photo.

[vabreeze]

@IamMrsG

Re: Place bag in large, brown heavy-duty paper bag. Fold open end over twice. Seal with large paper clips.

Pie plate, right?

[IamMrsG]

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@vabreeze wrote:

@IamMrsG

Re: Place bag in large, brown heavy-duty paper bag. Fold open end over twice. Seal with large paper clips.

Pie plate, right?

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@vabreeze     Oops!  I swear I proof-read that recipe.  Thanks for pointing out the error, Eagle Eyes , I'll fix it.  

[espree]

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@IamMrsG wrote:

@hovis  I found it!  The recipe is on a page from a magazine and is so old it has turned brown and crumbly.  The edges of the page are ragged, so I have no idea from which magazine it was torn.  I can make out at the top, "American Classic Updated  | Five apple pies mother never made."

Here is the exact recipe:

Paper Bag Apple Pie

Working Time: 20 minutes Baking Time: 45 to 50 minutes

1 9" unbaked pie crust
6 cups tart cooking apples, peeled, cored and sliced (about 2 pounds)
1 cup sugar
2 Tablespoons all-purpose flour
1 teaspoon lemon juice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon salt
½ cup all-purpose flour
½ cup firmly packed brown sugar
3 Tablespoons butter

Preheat oven to 400ºF.

Prepare pie crust according to recipe or package directions.

In a large bowl toss apples with sugar, 2 Tablespoons flour, lemon juice and seasonings until well coated. Spoon into pie shell.

In a small bowl combine ½ cup flour and brown sugar. Cut in butter with a pastry blender or two knives until mixture is crumbly. Sprinkle evenly over apples.

Place pie in large, brown heavy-duty paper bag. Fold open end over twice. Seal with large paper clips.

Bake 45-50 minutes or until topping is golden brown. Makes 6 servings (415 calories per serving).

Edited to correct an error.  

---

I can't wait to try this!!! Do you then place the bag on a cookie sheet or do you place it directly on the oven rack? Would you place it on the upper, middle or lower rack?

[IamMrsG]

@espree  To answer your questions, a lot depends on your oven. Is it gas, electric or convection?  I don't mean to be vague, but there are a lot of variables.  

In general, the middle rack is safe for all baking, and unless specified, that is the place most recipes use.  Heat rises, so the upper third of the oven is the hottest place and, therefore, is good for browning the tops of goods.  Fruit pies, that could cause a soggy bottom crust, are usually baked on the bottom third of the oven (if the heating element is there).

Gas ovens can have hot spots.  If that is the case, it's a good practice to move pans or baking sheets accordingly around the middle of the baking time. 

Placing the pie onto a sheet tray serves a few purposes -- it makes entry/retrieval into/from the oven easier, it could protect bottoms from over-baking if the baking pan is thin and it serves to catch drips.  You could use a piece of aluminium foil as a drip tray, too.

I hope I have been more helpful than confusing.

[hovis]

Thank you so much for your recipes.