Everyone has their favorite apple pie recipe, all claiming that theirs, of course, is The Best. If you’re from my neck of the woods, you know that a certain local farm sells their famous ‘Apple Pie in a Bag’ and you know that, hands down, its the best damn pie ever. Period. So naturally, I had to try and put my own spin on it. Because, why not?
I’ve only recently started making my own pie crusts. I am not sure what has held me back all these years, but once I took a look at the ingredients in a pre-made crust, I have not turned back. I found this pie crust recipe and it’s perfect (and easy!)….follow her directions and you will not be disappointed!! (and please make sure to use unsalted butter)
Let’s chat about apple varities for a moment, ok? When choosing an apple for your pie, you want something that hold up when you cook it, isn’t too sweet or too tart, and isn’t mealy. You’re looking for something that will essentially, be AL-dente when your pie is done baking. And you want something with a multi-dimensional taste to it. Your answer? Honeycrisp. Ok, maybe that’s my answer. But its the best answer there is.
For the filling:
8 honeycrisp apples, peeled, cored, and sliced
1/4 c. sugar
1 TB tapioca starch
1 tsp lemon juice
1/8 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Heat oven to 375. Toss filling ingredients together in a large bowl and transfer to the pie crust shell. Carefully cover your pie with the top crust (I prefer a lattice crust, but your mileage may vary). Gently brush the top crust with an egg yolk whisked with a tsp of water and lightly sprinkle with sugar.
Here’s where you’d put the pie into the paper bag if you could find a paper bag made from non-recycled materials and one that had no ink on it. But since I did not have anything like that in my possession, I made one out of parchment paper by tearing off two long pieces of parchment paper, each about 30″ long. To make a bag, you’ll place them in the shape of a plus sign and place the pie in the middle, bringing the ends up over the pie, folding and stapling to seal it, making sure that its not touching the pie (it sounds more difficult than it is. and it doesn’t need to look pretty). Place on the bottom rack of the oven and bake for 1 hr. After an hour, cut your ‘bag’ open, and allow it to cook for an additional 15-30 min so the crust gets golden brown.
Naturally, you’ll need to serve this with whipped cream. I suggest either a cinnamon whipped cream (1 c. whipping cream, 1 tsp cinnamon, 2 TB sugar) or a bourbon maple whipped cream (1 c. whipping cream, 1 TB bourbon, 1 TB maple syrup, 1/4 tsp vanilla extract)? I made both. I didn’t think the kids would enjoy the bourbon.
If the graphic didn’t indicate it, this is a pie bake-off contest between Wayfair bloggers. Naturally, I think my apple pie in a bag deserves to win. So please share this post on Pinterest, Facebook, Twitter and Instagram with the hastag #wayfairpiebakeoff. The more you share, the more likely I am to win!