Monday, October 17, 2011

It's Pie Time!


This time of year,
I start craving apple pie.


One day last week my neighbor
generously gave me some apples.
I knew exactly what I wanted to do with them!

APPLE PIE EN PAPILLOTE
2 1/2 lb. tart cooking apples, cored, peeled, cut into chunks (about 8 c.)
2 T. lemon juice

In a large bowl, toss apples with lemon juice.


In a small bowl combine
1/2 c. sugar,
2 T. flour,
1/2 t. ground cinnamon
dash ground nutmeg


Sprinkle over apples and toss until well coated.
Set aside while preparing pastry.


Now, I'm a bit of a slacker and I cheat with the crust.
I use the refrigerated kind.
But if you're a purist,
here is the PASTRY recipe:
1 1/3 c. unsifted all purpose flour
1/2 t. salt
1/3 c. plus 1 T. shortening
5 to 6 T. iced water
In a medium bowl combine flour and salt.
With a pastry blender, cut in shortening until
mixture resembles coarse crumbs.
Gradually add water and stir with fork
until flour is moistened and pastry leaves the side of the bowl.
With hands shape pastry into a ball.
On a lightly floured surface,
roll pastry into a 12-inch circle.
Line a 9-inch pie plate with the pastry.
Make a high fluted edge to hold in the apple juices.


If you're using the refrigerated crust,
roll it out a bit larger than your pie plate
and continue as with the homemade pastry.



Spoon apples into pastry.



TOPPING:
In a small bowl combine
1/2 c. unsifted all purpose flour
1/2 c. butter, softened
1/4 c. sugar
1/4 c. light brown sugar, firmly packed


Here's a tip to keep your brown sugar moist and soft--
keep a leaf of lettuce in your air tight container.
Change out the leaf each time you use the sugar.


Stir the topping ingredients until it's a smooth paste.


Gently dollop over apples,


then spread topping...



...to cover.


Place pie in a large brown paper bag
(i.e. "en papillote")
and close the open end with staples or paper clips.
(Or wrap pie in a large piece  of parchment paper.)

Place on oven rack in center of oven
(make sure the bag does not touch
bottom, sides or top of oven).
Bake in a preheated 400 degree oven
for 1 hour and 10 minutes (metal pan)
1 hour and 20 minutes (glass pan)
Remove pie from oven but do not open bag.
Let it cool on a wire rack for 10 minutes.
Carefully cut bag open and remove pie.
Serve warm or at room temperature.


Will someone please get the ice cream?

This week you'll find me linking with
Tasty Tuesdays at 33 Shades of Green
Foodie Friday at Designs by Gollom

14 comments:

Kim @ Savvy Southern Style said...

I have never heard of putting the pie in a brown paper bag. I can't believe it doesn't burn. Your pie looks delish and great photos.

Tanna at The Brick Street Bungalow said...

YUM!!! Looks fantastic!! I'd love a piece with ice cream, please. ;) blessings ~ Tanna

jojo said...

yum, I can smell it's lovely goodness...I will be picking up some apples on the way home tomorrow...apple pie for dessert!!!

From the Kitchen said...

I'll have mine with ice cream like Tanna! This is a most unusual recipe and it sounds delicious. I'll be bringing back some of my favorite apples from Virginia and will put them into this recipe!!

Best,
Bonnie

❁Velma ~Down Our Country Road❁ said...

oh my, that does look so yummy!! I've never seen this type of apple pie so it is worth trying! I guess the topping would work well with other types of fruit pies?
I'm a purist as far as pie crusts go but my mother used the refrigerated kind. Back in the day, it was sold in sticks if my memory serves me correctly.

vicki said...

Susan- I can't believe this pie-- my husband is going to go crazy for this. I've never seen a recipe like this before--

Thanks for sharing---
I hope I don't burn down the kitchen when I stick this bag in the oven!!

Vicki

Karolee said...

That looks soooo yummy! I had never heard of the lettuce tip or the brown paper bag trick. Thanks for sharing.

Stitchfork said...

Susan, it's probably all gone by now. So when are you making this delicious goodness again??! Hint, hint...
xo Cathy

Bumpkin Bears said...

oh my goodness, that looks delicious, now I must make that with some apples I have in my kitchen! So glad I came across your blog. Catherine x

ButterYum said...

Very, VERY interesting recipe.... of course I'm talking about the paper bag. Interesting... very interesting... looks wonderful though, so I'll probably end up giving it a try. Thanks for sharing this unique technique!

:)
ButterYum

Abby said...

I've never heard of cooking a pie en papillote. It looks fantastic!

kitty said...

I have heard of this technique, but have never tried it! Your pie makes me WANT to give it a try. It looks yummy!!!!

Privet and Holly said...

I have pie baking on
my list of lovely things
to do after church tomorrow,
and I am going to try
YOUR recipe! I think that
Pillsbury crusts can't be
beat, so I will go that
route, as well. Your pie
looks like it should be on
a magazine cover, Susan!
Happy Saturday,
xx Suzanne

bj said...

OMGosh, woman...this is AMAZING...AND I am so hungry for an apple pie. I am going to make this very soon. Thanks so much...I, too, love Pillsbury crusts...they taste just like homemade to me.

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