Apple Pie Baked in a Bag

Even since I saw the Bobby Flay apple pie throwdown episode I have wanted to try making an apple pie in a brown paper bag. I wondered if it truly made a difference or if it was all just hype. This afternoon I found myself with two bushels of pie apples and a paper bag. It was time. I adapted the recipe from here. Although the pie turned out really well I am still not convinced that it is better then my grandma's. That being said the pie turned out really well. It had a nice flaky crust, it was not brown or hard around the outside and the apples were well cooked and juicy. I think it turned out pretty good for my second attempt at making an apple pie!

Crust :
1 cup + 3 tbsp all-purpose flour
2 tsp granulated sugar
1/2 tsp salt
1/2 cup + 2 Tbsp cool unsalted butter
1 large egg
1 tbsp cold water
Filling:
5 Granny Smith apples, peeled, cored, and thickly sliced
1/2 Cup sugar
1-1/2 Tablespoons cornstarch
1 Teaspoon fresh lemon juice
1 Teaspoon pure vanilla extract
1/4 Teaspoon ground cinnamon
1/8 Teaspoon salt
1/8 Teaspoon ground nutmeg
1-1/2 Tablespoons cold unsalted butter, cut into pieces.

Equipment:
9-inch aluminum pie pan, 1 medium-sized brown paper bag.


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Make the Crust:
IIn a mixer fitted with a paddle attachment, combine flour, sugar and salt. Cut butter into small pieces (you can pull the butter from the fridge 30 minutes before adding) and add to flour, mixing until dough is a rough, crumbly texture. Whisk egg and water and add at once, mixing until dough comes together. Shape dough into 2 discs, wrap in plastic and chill for at least one hour.

On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.

Arrange a rack in the center of the oven and preheat to 375 degrees F..

Make the Filling:
In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center.
Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.
Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.
Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.