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Sep 14, 2012 03:46 AM

"Apple pie in a bag" and other pie questions.

There is a place in Wisconsin that make "apple pie in a bag". It is amazing. ANyone know how to make this? I have a ton of apples and want to play around. Full disclosure... I have never made an apple pie before. Any good beginner recipes oput there? Can I use pears to make a pie? For that matter, what else can I make with all these apples?

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    The King Arthur Flour Co. not only provides the recipe they site the Wisconsin product.

    3 Replies
    1. re: HillJ

      I made the King Arthur pie in a bag this afternoon -- posted about it here --

      It's really very good!

      1. re: blue room

        blue room, u officially rock :)
        I've made the pie several times and thought the step by step from KA would address the OP's questions. Love the photo!

        1. re: HillJ

          I was so impressed that it browned (top streusel and bottom piecrust) in a paper bag!

    2. You can make apple pie with just about anything, including Ritz Crackers!

      7 Replies
      1. re: ipsedixit

        I've used the KA recipe for the paper bag pie and it's a good one. The link above is to an easier, quicker, equally as yummy apple "pie". I think it would be a good starting off point after which the pie in the sky is the limit. Happy baking!

        1. re: tweetie

          Tweetie! I have made that pie four times already! Easy peasy and yummy. THanks for the link!

          1. re: lilmomma

            That's a cobbler, not a pie. It's similar to one of Cook's Illustrated Master Cobbler recipes.
   I made it yesterday to use up some frozen rhubarb, fresh green grapes, and dried cherries. It never fails, but it's not pie. There are numerous threads on CH about the best apple varieties and combinations of apples for pie. If you ever want to make an actual pie, read those first.

            Pears (which are closely related to apples - all relatives of the rose) can be used for pie, though for some strange reason they are more often baked in tarts. Typically, pear tarts and pies also contain cranberries or raisins. You did not say what kind of apples you have. If they hold their shape when cooked, this Jacques Pepin pear recipe can be used with apples (I think it's even better than with pears). It is simple and very delicious, but you do need to keep an eye on it since sugar goes from caramel to burnt very easily.

            1. re: greygarious

              Forgive my ignorance, but why isn't it pie? It's baked in a pie tin, it's got crust on the bottom and a fruit filling. Does it need a crust on the top, too, to qualify as pie?


              1. re: The Dairy Queen

                And the orginal recipe has always referred to this version as a PIE.

              2. re: greygarious

                I have made Swedish Apple Pie many times and it is definitely not a cobbler.

                1. re: Wtg2Retire

                  The linked dutchbakersdaughter recipe calls for apples in a dish, spread with a cookie-dough batter. No bottom crust, no pate brisee. That's a cobbler, not a pie.

                  I believe that's the recipe the OP was thanking Tweetie for. Since the OP says she has never made a pie before, I doubt that she was saying she'd made 4 Swedish or King Arthur Apple Pies in two days.

        2. My Mom used to (and maybe still does) make paper bag apple pie as an alternative to her normal lattice crust version. There is really nothing unusual about it except for the topping, which is a crumble crust, basically same as you would put on apple crisp (flour-butter-sugar-cinnamon. the pie is then put into a large supermarket paper bag, which is folded closed under the pie. dont know the baking temp - I would think it is a standard temp. Makes a delicious pie.

          There are lots of good pie recipes out there for apple pie, and the treatment of the apples is simple - slice and mix with flour and cinnamon (or other thickener and spice to your preference) - Id start with making a decision about the crust if I were you. If you dont want to deal with pastry, apple crisp itself (the apples as above, covered with crumble topping and baked) is an easy alternative.

          6 Replies
          1. re: jen kalb

            The link is to a recipe the blogger refers to as Apple Crack, aka Swedish Apple pie and it's the one I use and call the latter. My use of quotation marks was to indicate that it is not what Webster's would define as a pie. No need to play word games. It's all homebaked deliciousness. I hope that with the success of those 4 "pies", whatever they may be, our new baker will become more confident and tackle a traditional 2 crust apple pie and will not be cited for illegal use of pastry terminology.

            1. re: tweetie

              I did make the Swedish Apple Pie four times and it was loved by all who ate it. I don't know that I need to make a traditional pie now that I have this easy peasy recipe. But I will try to make it up to Wisconsin to get the real thing and then make a determination! ;) What is the crumble topping that you all are talking about. Is that equal parts of sugar, oats and butter or something like that?

              1. re: lilmomma

                apple pie in a bag is going to be a PIE, i.e a dessert made in a shallow pan lined with pastry, filled with a filling and either covered with another layer of pastry or not. A pie is not another kind of apple concoction, however delicious it may be. I will try to post a recope or description later. You can always sidestep the need to make pastry by buying a prepared frozen crust - they are not bad at all especially compared to a commercial pie which will not have the butter or tlc of a homemade pie anyway.

                I looked on line and the Wisconsin pie looks like a two crust pie rather than the simpler streusel topping approach - trust me, its just a conventional apple baked in an unconventional manner.

                will post a simple paper bag pie recipe later this evening

                1. re: jen kalb

                  OK, here's the recipe my mom Julie Johnson gave me for her Paper Bag Apple Pie
                  Simple and excellent.

                  unbaked 9" pie shell
                  3 or 4 large baking apples
                  2 tbsp flour
                  1/2 tsp cinnamon

                  1/2 C sugar
                  1/2 C flour
                  1/2 c butter

                  pare, core and slice apples, rinse and place in large bowl. Combine flour and cinnamon and sprinkle over apples and toss to coat well. spoon into shell and drizzle with lemon juice (quantity not given)

                  combine/cut together topping ingredients sprinkle over apples (add a touch of salt if your butter is unsalted) Slip pie into brown paper bag, fold end shut and secure with paper clips Place on a cookie sheet and bake in a 425 degree for one hr, remove from oven, remove from bag and cool on rack.

                  1. re: jen kalb

                    Heck, Even I can do this one! I love the paperclips!


                    1. re: The Dairy Queen

                      typical midwestern cooking - none of this frou frou stuff with ginger and stuff - note the original recipe called for margarine rather than butter.

          2. Bobby Flay did an episode of Throwown on the Brown Bag Apple Pie. It might help.


            3 Replies
            1. re: km_mcrc

              Made more apple pie this weekend. Love this recipe for the Swedish apple pie. I have a bunch of pears too. What "cookie dough" topping would go well? I don't think cinnamon should go with that, do you think? What should be my modification?

              1. re: lilmomma

                lilm, do you like the taste of crystallized ginger? If so, a crumb topping with small pieces or slivers of the ginger would be nice with apples or pears.

                1. re: lilmomma

                  Pear frangipane is classic - so use almond paste or marzipan in your topping. But cinnamon works fine with pears, too. If you have dried cranberries, soak them a bit (so they don't dry out and burn in the topping) and include them. Pear/cranberry is a popular combo in tarts and pies.