Sunday, May 20, 2012

Brown Bag Apple Pie

So, first off, we call this "Brown Bag Apple Pie", because we used to bake it in a brown paper bag - BUT, there's been studies shown that since brown paper bags are made out of more recycled materials than they used to be, and so they now can release certain chemicals at a high heat. ANYWAY, needless to say we use oven bags (made for cooking a turkey in), and they work just as well. 

Secondly, why the bag in the first place? No one likes a dry pie. This helps keeps all the yummy moist goodness inside the pie. It's divine! 

And lastly, you don't need to roll out the crust! Yahoo!! You just pat it right in, and the top is just a crumble topping. Apple pie with no headaches, that's my kind of deliciousness. 
Brown Bag Apple Pie
1-1/2 cup flour
1-1/2 tsp. sugar
1/2 cup vegetable oil
2 Tbsp. cold milk

4 cups of sliced apples (Granny Smith's are the best cooking apple, but I actually used Fuji and it turned out great!)
1-1/2 cup sugar
2 Tbsp. flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon

1/2 cup flour
6 Tbsp. butter
1/2 cup sugar

1. Preheat oven to 350 degrees. 
2. Combine the crust ingredients. Pat into a 9" greased pie plate.
3. Combing the dry ingredients in the filling. Toss in the apples. Stir until the apples are completely covered. 
4. Place the apples into the unbaked pie shell. 
5. Using a pastry cutter (or two knives), cut the topping ingredients together. Crumble the topping with your fingers and sprinkle over the top of the pie. 
6. Put a dash of flour in the oven bag to keep it from exploding. Place the pie plate inside and tie it shut. Poke about 6 holes in the top to let the bag breathe a little. 
7. Bake at 350 degrees for 80-90 minutes. Do NOT peak! I know you'll be excited but don't open the bag until the pie is a nice golden brown. Let it cool, and enjoy! 

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