Today, we say “let them eat pie” with an easy and slightly unusual recipe for apple pie ~ baked inside a paper bag. A friend in Indiana shared this one with me last summer ~ I haven’t yet had time to try it, though. There are several great apple orchards here in the area, including The Apple Barn and Cider Mill just up the road in Sevierville, and my family’s favorite, Carver Kyle Orchards in Cosby, Tennessee – they serve the best apple cider and hot apple fritters with every meal! It’s almost apple-picking time in this corner of the state.
Jake’s Brown Bag Apple Pie (if I remember correctly, it’s really Jake’s Grandmother’s Brown Bag Apple Pie)
Approximately 375 degree oven for 45 minutes to 1 hour, 1 brown paper bag, 1 cookie sheet
C = Cup; T = Tablespoon; t = teaspoon
Slice the apples thinly, skins and all. Dip each slice into lemon juice and set aside in a large bowl. Mix together 1/2 C sugar, 2 T flour, and 1/2 t nutmeg, and toss with the apple slices. Spoon the seasoned apples into the pie shell, and feel free to heap them. Place the remaining flour and sugar into a bowl; cut in the butter and cinnamon. Mix thoroughly and layer on top of the apples in the pie shell.
Place the pie pan into the brown paper bag – remember to use a bag with no ink imprints. Seal the bag closed with metal (another important thing) paper clips and place (right side up) on a baking tray. Place the tray in a preheated oven at 375 degrees (this can vary from 350 to 400 degrees without harm), and bake until the crust browns on top and the apples have caramelized, about 45 minutes to 1 hour. Remember when checking on the pie that the paper clips are as hot as the oven!
Allow the pie to cool, and serve with ice cream or Cool-Whip. I wonder if it would also be good served warm with a piece of cheese inbetween the crust and the ice cream……..
Doesn’t this sound easy, interesting, and delicious – and perfect for fall? Hope you’re beginning to experience apple-picking weather where ever you happen to be!
~Janet @ The Christmas Place