Best 7 Margie Cadenas Bag Apple Pie Recipes

THE BEST APPLE PIE

Steps:

• For the dough: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
• Stir the vodka, vinegar and 1/4 cup ice water in a small bowl (or 1/2 cup plus 1 tablespoon ice water if you're not using vodka). Drizzle the wet ingredients over the dough, and then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1 tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Then pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) three more times; this creates layers of butter in the dough that produces a wonderful flaky, almost puff pastry-like crust.
• Divide the dough in half and form into 1-inch-thick discs; wrap each tightly in plastic wrap. Refrigerate at least 3 hours or preferably overnight. The dough can be made 3 days ahead. Keep it refrigerated or freeze it for up to 3 months.
• To fill and assemble: Peel, core and slice the apples into 1/2-inch wedges. Toss the apples, brown sugar, flour, butter, lemon juice, cinnamon, salt, allspice and nutmeg in a large bowl. Let the fruit sit for 30 minutes to extract the juices.
• Meanwhile, soften one dough disc at room temperature for 5 minutes. Line a rimmed baking sheet with parchment paper. Lightly flour your work surface. Roll the dough out to 1/8-inch thick (about 16 inches in diameter). Transfer to the prepared baking sheet and refrigerate. Soften the second disc at room temperature for 5 minutes. Then roll it out to the same thickness and diameter as the first disc.
• Carefully transfer the second disc to a 9-inch pie dish. Lift the edges so the dough slumps down into the dish. Press the dough firmly against the sides and bottom of the dish. Trim the edges, leaving about a 1-inch overhang. Refrigerate for 5 minutes to firm up. Remove the first disc from the refrigerator and let it soften for 5 minutes.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Line another rimmed baking sheet with foil and place it on the center rack.
• Scrape the apple filling into the pie dish, creating a mound in the center. Beat the egg with 1 teaspoon water in a small bowl and brush the edges of the dough. Place the other disc over the filling. Trim the edges, leaving about a 1/2-inch overhang. Fold the bottom edge up and over the top edge; press together to seal. Crimp the edge and brush the top with egg wash. Sprinkle with the demerara sugar. Cut several vents in the top evenly spaced. Freeze the pie for 10 minutes.
• Put the pie dish on the preheated baking sheet. Bake for 5 minutes, and then reduce the heat to 375 degrees F. Continue to bake for 45 minutes, and then loosely tent with foil. Continue baking until the crust is a deep golden brown and the juices are thick and vigorously bubbling, 35 to 45 minutes longer. The juices will start to bubble at around 75 minutes, but they will thicken and bubble faster in the last 15 minutes; don't be tempted to pull it out until the bubbles are really going. (If using a clear pie dish, check underneath to make sure the bottom crust is evenly browned.) Transfer the pie to a wire rack and let it cool at least 4 hours before serving. (Yes, it smells amazing, and yes, people love warm pie. But if you don't give it time to set up properly, the filling will be runny when you cut into it.)

MARGIE CADENA'S BAG APPLE PIE

Steps:

• For The Pie Crust: Before making the pie crust, put mixing bowl, utensils and rolling pin (if made of marble) in freezer beforehand for best results.
• Preheat oven to 350 degrees.
• Blend flour, salt and shortening with a fork.
• Add water until a good consistency of dough is formed.
• Roll out with a rolling pin and place in 9 in pie plate (deep dish).
• Bake for 10 to 12 mins.
• For The Pie Filling: Preheat Oven to 425 degrees.
• Combine sugar, flour, nutmeg and cinnamon.
• Stir into apple slices.
• Combine topping ingredients until coarsely mixed.
• Spread topping across apple slices.
• I usually place teaspoonful amounts scattered across the top of the pie filling as thats what it looked like in the picture.
• Place pie in large brown paper grocery sack.
• I usually fold the top edges down once and then use three paper clips to keep the fold in place and the heat in.
• Put entire bag on a cookie sheet.
• Make sure that the bag is not touching top or sides of oven.
• Bake for one hour at 425 degrees.

APPLE PIE BAKED IN A BAG

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.

FRANCHESCA'S AWESOME FLAT APPLE PIE

Steps:

• Crust:.
• Mix flour and lemon together to combine.
• Cut butter into mixture to make a coarse meal then add the water.
• Mix until the mixture forms a ball if more water is needed, add by 2 tbsp increments.
• Wrap in plastic wrap and put in the fridge for 45 minute.
• Filling:.
• Combine apples,sugar,cinnamon,cornstarch,and melted butter until it fully coats the apples.
• Preheat the oven to 400°F.
• Take dough out of fridge and roll it out into the shape of a rectangle and carefully place on a lightly greased cookie sheet.
• Pour filling on top of the dough but leave room around the edges so you can fold them over later.
• Topping:.
• Mix honey, cinnamon, sugar, and water then drizzle over the apples.
• Fold edges of crust over the filling so it looks like a picture frame then brush melted butter over crust.
• Put into a 400°F oven for 45 minutes.
• Serve with whipped cream and enjoy!

CLASSIC APPLE PIE

Steps:

• Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat with butter and cook, stirring occasionally, until the butter is evenly distributed, about 1 minute.
• In a small bowl, whisk together sugars, spices and salt. Sprinkle over the apples and toss to combine.
• Lower heat to medium and cook until apples have softened completely but still hold their shape, about 17 to 25 minutes. (Some varieties cook more quickly than others.)
• Sprinkle cornstarch evenly over the apples and continue to cook, stirring occasionally, until the apple mixture comes to a simmer and thickens slightly, about 2 minutes. Remove pan from heat, and stir in lemon juice and zest. Allow apples to cool completely (spreading them onto a rimmed baking sheet speeds this up). Apples can be prepared up to 24 hours ahead and refrigerated.
• On a lightly floured surface, roll half of the pie dough into a 12-inch circle. Transfer dough to a 9- or 10-inch metal pie plate, trimming it to leave a 1/2-inch overhang. Place crust in the freezer for 30 minutes or up to 24 hours.
• When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
• Roll out the remaining dough on a lightly floured surface to a 10- to 11-inch circle. Remove pie crust from freezer and add the cooled filling in an even layer. Cover apples with remaining dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or a press down with the tines of a fork. (Using a fork might be easier if the bottom crust is too cold to crimp.) Brush the top of the pie with cream, milk, or some beaten egg, then sprinkle lightly with sugar if you like. Using a sharp knife, cut some steam vents in the top of the crust.
• Place pie on the hot sheet pan and bake for 20 minutes. Reduce heat to 375 degrees and bake for another 30 to 40 minutes, until the filling bubbles in the steam vents, and the crust is golden brown. Transfer pie to a wire cooling rack and allow to cool for at least 2 hours before serving. The pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.

APPLE PIE IN A BROWN PAPER BAG

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.

APPLE PIE

Steps:

• Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.