Best 3 Dads Delicious Apple Pie In A Bag Recipes

**Dad's Delicious Apple Pie in a Bag: A Classic Dessert Made Easy**

Apple pie is a classic American dessert that is perfect for any occasion. This recipe for Dad's Delicious Apple Pie in a Bag takes the traditional apple pie and makes it even easier to make by using a Ziploc bag as the pie crust. The result is a delicious and flaky apple pie that is sure to be a hit with your family and friends. In addition to the classic apple pie recipe, this article also includes recipes for two other delicious variations: a Dutch Apple Pie and an Apple Crumb Pie. So whether you're a fan of classic apple pie, Dutch apple pie, or apple crumb pie, you're sure to find a recipe in this article that you'll love.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE PIE BAKED IN A BAG

Apple Pie Baked in a Bag image

This is a pie made in Southern, Wis., by a company called the Elegant Farmer. It's owned by Dan and Karen, and she found the recipe in Texas. They've been making them for about 20 years, selling them at their general store and bakery near their farm where they have pick-your-own-apples and pumpkins. They also sell all over the country, including Texas, so the pie has gone full circle. The apples they use in their pies come from Michigan and the crust is not your typical pie dough - it's sort of cookie-like but has lard in it (except the version they make for Whole Foods, which uses vegetable shortening). The brown paper bag helps cook the apples long enough without over baking and over browning the crust, plus they stay juicy. Once the apples are cooked, a circle is cut out of the bag on top to let the crust brown for a few minutes and get crisp. It's then sold right in the grease stained brown paper bag!

Provided by Food Network

Categories dessert

Time 2h30m

Yield 1 pie or 8 servings

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1/4 cup sugar
Pinch salt
1 cup cold unsalted butter (2 sticks), cut into pieces
1/3 cup ice water
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

Steps:

Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly¿it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.
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.

APPLE PIE IN A BROWN PAPER BAG

Apple Pie in a Brown Paper Bag image

This is the most incredible pie. Cooking it in the brown paper bag makes the filling soft and juicy and the top crunchy. I have made this recipe for over 25 years and everyone who has ever eaten it can't believe how wonderful it is! I was given this recipe by my best friend and I think she got it from her friend's grandmother. After so many years I decided it was time to share it with the world! Serve warm with vanilla ice cream. Reheats very well.

Provided by Mamadellie

Categories Desserts Pies Vintage Pie Recipes

Time 1h45m

Yield 10

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour
1 ½ teaspoons white sugar
6 tablespoons unsalted butter
2 ½ tablespoons cold water, or more as needed
5 pounds Granny Smith apples - peeled, cored and thinly sliced
½ cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 pinch ground ginger
2 tablespoons lemon juice
2 tablespoons graham cracker crumbs
½ cup all-purpose flour
½ cup softened butter
½ cup superfine sugar
2 12x30-inch pieces of parchment paper

Steps:

To make the bottom crust, stir the flour and white sugar together in a bowl until well-combined. Rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water, a couple of tablespoons at a time, mixing the dough together lightly with a fork until it barely holds together.
Form the dough into a ball and roll it out to a circle about 1/8-inch thick. Gently ease the dough into an 8-inch pie dish. Cut off any excess pastry with a knife. Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. Set the crust aside.
To make the pie filling, stir the apples, brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, ginger, and lemon juice together in a large bowl; set aside.
To make the topping, mix 1/2 cup of flour, 1/2 cup of softened butter, and the superfine sugar together in a bowl until you have a sticky, moist dough.
To assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. Fill the pie with the apple mixture, piling it up in a mound shape. Pinch off pieces of the topping mixture, flatten them a little with your fingers, and dot them at random all over the top of the filling, covering as much of the filling as possible.
Preheat oven to 425 degrees F (220 degrees C).
Tear off 2 30-inch-long pieces of parchment paper and place them in a cross shape on a work surface. Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to completely enclose and seal in the pie. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.
Bake in the preheated oven for 1 hour. Don't peek inside the parchment paper while baking. Remove from the oven, carefully tear the parchment paper away from the pie, and let cool; serve warm. Store leftovers in refrigerator.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 66.5 g, Cholesterol 42.4 mg, Fat 16.2 g, Fiber 5.1 g, Protein 3 g, SaturatedFat 10.7 g, Sodium 77.9 mg, Sugar 45.2 g

BUTTERED RUM APPLE PIE

Buttered Rum Apple Pie image

A twist on your basic apple pie! I usually make my own pie crust instead of using a pre-bought pastry shell. Or use one of the refrigerated ones that you do roll out. If you like your pies sweet, you may want to add a bit more brown sugar to the apples. Yummy served with butter rum ice cream!

Provided by breezermom

Categories Pie

Time 1h5m

Yield 1 9 inch pie

Number Of Ingredients 12

Ingredients

1/2 cup unsalted butter, divided
1/2 cup brown sugar, firmly packed
7 1/2 cups granny smith apples, peeled, cored, and sliced (about 8 medium apples)
1 teaspoon lemon rind, grated
1 tablespoon lemon juice, fresh not bottled
1/4 teaspoon ground nutmeg
1/4 cup light rum
1 tablespoon cornstarch
1 unbaked 9 inch pie shell (I usually make my own or use a refrigerated pie crust)
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup sliced almonds

Steps:

Melt 1/4 cup butter in a large skillet over medium low heat; stir in the brown sugar, apples, lemon rind, lemon juice, and nutmeg. Cover, reduce the heat and simmer for 10 minutes or until the apple is tender, stirring occasionally.
Combine the rum and cornstarch, stirring until smooth. Stir into the apple mixture; cook, stirring constantly, 1 minute or until thickened. Pour into pastry shell.
Combine flour and 1/2 cup sugar in a bowl; cut in the remaining 1/4 cup butter with a pastry blender or fork until the mixture is crumbly. Stir in the almonds. Sprinkle the crumb mixture over the apple mixture.
Bake at 375 degrees for 30 to 35 minutes or until golden. Let stand for 15 minutes before serving.

Tips:

Choose the right apples: Use a variety of apples that will hold their shape when baked, such as Granny Smith, Honeycrisp, or Braeburn.
Slice the apples evenly: This will help them cook evenly.
Use a large enough bag: The bag should be able to hold all of the ingredients without being too crowded.
Seal the bag tightly: This will help the apples cook evenly and prevent the filling from leaking out.
Shake the bag: Shake the bag gently to mix the ingredients and coat the apples evenly with the filling.
Cook the pie long enough: The pie is done when the apples are tender and the crust is golden brown.

Conclusion:

Dad's Delicious Apple Pie in a Bag is a fun and easy recipe that can be enjoyed by people of all ages. The pie is made with simple ingredients and can be easily customized to your liking. Whether you like your pie with a lot of cinnamon or a hint of nutmeg, this recipe is sure to please. So next time you're looking for a delicious and easy dessert, give Dad's Delicious Apple Pie in a Bag a try.