5/04/2020
Apple Pie in a Paper Bag
(for the crust)
1 cup plus 2 T all purpose flour
3/4 t salt
3/4 t sugar
3 T cold unsalted butter, cut into 1/2"
3 1/2 T cold vegetable shortening, cut into small pieces
3 T ice water
(for the filling)
2 T lemon juice
1 cup sugar
2 T plus 1/2 cup flour
1 t ground cinnamon
4 large green apples, peeled, cored and sliced
1/2 stick butter, cut into small pieces
[how to make]
(for the crust)
*In a food processor, pulse the flour, salt and sugar until mixed.
*Add the butter and shortening and pulse until the mixture resembles coarse meal with particles the size of peas.
*Drizzle the ice water evenly over the mixture and pulse 8 to 12 times, until the dough forms small clumps.
*Turn out the dough onto a work surface.
*Gather the dough together and flatten it into a disk.
*Wrap it in plastic wrap and refrigerate for at least 4 hours or overnight.
*Place the disk of chilled dough on a lightly floured surface and flour the top of the dough.
*Roll out the round of dough from the center until it reaches a diameter of about 12".
*Fold the dough round in half; center it over the pie pan and unfold it.
*Gently press the dough against the bottom and sides.
*Fold the overhanging dough under and crimp decoratively.
*Refrigerate the pie shell for at least 30 minutes.
(for the filling)
*Preheat the oven to 425 degrees.
*In a large bowl place the lemon juice, 1/2 cup of sugar, 2 T of flour and the cinnamon.
*Mix the ingredients together.
*Add the apples and gently toss them in.
*In a medium bowl place 1/2 cup of sugar and 1/2 cup of flour, and mix them together.
*Add the butter and cut it in with a pastry blender so that the mixture is crumbly.
*Place the apple mixture in the pie shell.
*Sprinkle the crumbled butter mixture on top.
*Place the pie in a large paper bad.
*Fold the opening over twice and secure each end with a paper clip.
*Place the bag in the center of the oven and bake the pie for 1 hour (do not open the oven during this time).
*Remove the pie from the oven, cut open the paper bag and let the pie cool on a rack.
-serves 8-
(for the crust)
1 cup plus 2 T all purpose flour
3/4 t salt
3/4 t sugar
3 T cold unsalted butter, cut into 1/2"
3 1/2 T cold vegetable shortening, cut into small pieces
3 T ice water
(for the filling)
2 T lemon juice
1 cup sugar
2 T plus 1/2 cup flour
1 t ground cinnamon
4 large green apples, peeled, cored and sliced
1/2 stick butter, cut into small pieces
[how to make]
(for the crust)
*In a food processor, pulse the flour, salt and sugar until mixed.
*Add the butter and shortening and pulse until the mixture resembles coarse meal with particles the size of peas.
*Drizzle the ice water evenly over the mixture and pulse 8 to 12 times, until the dough forms small clumps.
*Turn out the dough onto a work surface.
*Gather the dough together and flatten it into a disk.
*Wrap it in plastic wrap and refrigerate for at least 4 hours or overnight.
*Place the disk of chilled dough on a lightly floured surface and flour the top of the dough.
*Roll out the round of dough from the center until it reaches a diameter of about 12".
*Fold the dough round in half; center it over the pie pan and unfold it.
*Gently press the dough against the bottom and sides.
*Fold the overhanging dough under and crimp decoratively.
*Refrigerate the pie shell for at least 30 minutes.
(for the filling)
*Preheat the oven to 425 degrees.
*In a large bowl place the lemon juice, 1/2 cup of sugar, 2 T of flour and the cinnamon.
*Mix the ingredients together.
*Add the apples and gently toss them in.
*In a medium bowl place 1/2 cup of sugar and 1/2 cup of flour, and mix them together.
*Add the butter and cut it in with a pastry blender so that the mixture is crumbly.
*Place the apple mixture in the pie shell.
*Sprinkle the crumbled butter mixture on top.
*Place the pie in a large paper bad.
*Fold the opening over twice and secure each end with a paper clip.
*Place the bag in the center of the oven and bake the pie for 1 hour (do not open the oven during this time).
*Remove the pie from the oven, cut open the paper bag and let the pie cool on a rack.
-serves 8-
Labels: Apple pie recipe, pie recipe
