It is a well documented fact that I'm quite a fan of cake.
I like cake and I cannot lie. I rather live from cake to cake.
With a few pans of brownies thrown in here and there.
I don't remember eating much pie when I was growing up. My mother made a pretty tasty pumpkin icebox pie for Thanksgiving every year.
I had a big family and pies just weren't big enough for our healthy appetites. I do remember having cobblers. They were bigger, and much easier for a busy mother to make.
Later on, after I was an adult, peanut butter pie came around. Now that's a good pie.
A Really. Good. Pie.
I never ate apple pie. Apple pie was too sweet. And too mushy. They didn't really taste like apples.
Then one day, at work of all places, I was asked to judge a pie contest. One of the contestants brought an apple pie. It was FAN-tastic. I just kept taking more and more bites.
Turns out this apple pie was made with her grandmother's recipe and called Apple Pie in a bag. It's an old recipe. Old enough that the recipe called for "a bag of apples". Before the times when there were 14 different kinds of apples and 4 different sizes of bags in every grocery store.
This did not deter me. I just made the pie with the apples I want to make it with. I use a combination of three or four different kinds of apples. A mixture of sour and sweet apples. At least 8 of them.
To make Apple Pie In A Bag you will need to make or buy a crust for the bottom of the pie. I make mine. I use Martha Stewart's Pate Brisee recipe. It makes two crusts. I like this. Because then I have an extra crust left over that I can make something with.
2 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks - 1 cup - unsalted butter, cold, cut into small pieces
1/4 cup ice water, plus more if needed
In the bowl of a food processor, combine flour, salt, and sugar. Pulse to combine. Add butter and pulse until mixture resembles coarse crumbs with some larger pieces - about 10 seconds.
With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together. If it is still too crumbly add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface. Divide in half and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic and refrigerate at least 1 hour or overnight. The dough can be frozen for up to one month. Thaw overnight in the refrigerator before using.
Apple Pie In A Bag
6-8 apples - a mix of Fuji, Gala, Braeburn, Granny Smith, Honey Crisp - whatever, as long as they are firm and a combination of sweet and sour.
2 tablespoons flour
1/4 cup white sugar
1/4 cup dark brown sugar
1/2 tsp cinnamon
2 tablespoons lemon juice
Peel and slice apples mix with dry ingredients until coated. Place in a pie shell - if you use a frozen pie crust make sure it is a deep dish crust. Pile high in center. Sprinkle with lemon juice.
1/2 cup flour
1/2 cup sugar
1/2 cup butter at room temperature
Mix together into a paste and smoosh on top of apples.
PLACE IN LARGE BROWN PAPER BAG (GROCERY SACK)
CLOSE AND STAPLE SHUT.
Make sure that your oven racks are low enough that the bag doesn't touch the top of the oven.
Bake at 400 for 1 hour.
Remove and cool 10 minutes.
Eat with your favorite vanilla ice cream.
There are no money shots here. No beautifully cut slices on a plate, styled with a perfect scoop of ice cream. This pie does not make gorgeous pieces. It just makes delicious pieces.
You're just going to have to trust me.
Make something wonderful today!
(If you make this pie you will)
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