Best 6 Paper Wrapped Apple Pie Ii Recipes

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Indulge in the delectable goodness of melt-in-your-mouth apples wrapped in a flaky, golden-brown crust. Our collection of paper-wrapped apple pie recipes offers a delightful array of variations to satisfy every taste bud. From classic apple pie filling to creative twists featuring nuts, spices, and even a touch of maple syrup, these recipes promise an explosion of flavors in every bite. Each recipe is meticulously crafted to ensure a perfect balance of sweet, tart, and buttery goodness. Whether you prefer a traditional approach or crave something unique, our selection of paper-wrapped apple pies has something for every occasion.

Let's cook with our recipes!

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

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 II



Apple Pie II image

This apple pie has a pre-cooked apple filling.

Provided by Darcy

Categories     Desserts     Pies     Apple Pie Recipes

Time 2h15m

Yield 8

Number Of Ingredients 6

½ cup apple juice
1 cup white sugar, divided
½ cup butter
6 Golden Delicious apples - peeled, cored and sliced
2 tablespoons cornstarch
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Combine the apple juice, 1/2 cup white sugar, and butter in a large saucepan. Cook over medium heat, stirring occasionally, until sugar has melted. Add the apples and cook until fruit is tender, about 10 minutes.
  • Whisk remaining 1/2 cup sugar with the cornstarch. Stir into the fruit mixture, bring mixture to a boil, then cook until juices thicken, about 2 minutes. Allow filling to cool (it will continue to thicken as it cools).
  • Preheat oven to 350 degrees F (175 degrees C). Place a baking sheet on an oven rack.
  • Roll out bottom crust to line a 9-inch pie pan. Roll out top crust and set aside. Pour cooled apple filling into the pie shell. Cover with the top crust and seal. Cut or poke holes in top crust to allow steam to escape.
  • Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 45 minutes.

Nutrition Facts : Calories 371.6 calories, Carbohydrate 51.6 g, Cholesterol 30.5 mg, Fat 19 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 9.2 g, Sodium 201.3 mg, Sugar 37.6 g

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

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

HAND-HELD APPLE PIES



Hand-Held Apple Pies image

When I was in high school, my best friend's mother baked this mini apple pie recipe every year. I was thrilled when she shared it with me-I finally felt like an adult! -Katie Ferrier, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 dozen.

Number Of Ingredients 14

1 package (8 ounces) cream cheese, softened
1 cup unsalted butter, softened
2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 cups finely chopped peeled tart apples
2 tablespoons cold unsalted butter
FINISHING:
1 large egg yolk
2 tablespoons water
Coarse sugar and cinnamon-sugar

Steps:

  • In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour., Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter., In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar., Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 162 calories, Fat 12g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.

PAPER-WRAPPED APPLE PIE II



Paper-Wrapped Apple Pie II image

My grandmother used to make this pie when we had Christmas at her house. She used a paper bag to cover the pie, but in the updated version we use parchment paper. It is a very old recipe. Enjoy!

Provided by Cathy

Categories     Apple Pie

Time 1h30m

Yield 6

Number Of Ingredients 9

1 (9 inch) unbaked pie shell
4 large apples - peeled, cored and chopped
½ cup white sugar
2 tablespoons all-purpose flour
½ teaspoon ground nutmeg
2 tablespoons lemon juice
½ cup white sugar
½ cup all-purpose flour
½ cup butter

Steps:

  • Preheat oven to 425 degrees F(220 degrees C).
  • Place apple chunks in a large bowl. Combine 1/2 cup sugar, 2 tablespoons flour, and nutmeg. Sprinkle over apples and toss to coat well. Spoon into pastry shell. Drizzle with lemon juice.
  • For the topping: Combine 1/2 cup sugar, and 1/2 cup flour. Cut in butter. Sprinkle over apples to cover top. Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
  • Bake for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking! Cool for 10 minutes before serving hot.

Nutrition Facts : Calories 539.7 calories, Carbohydrate 77 g, Cholesterol 40.7 mg, Fat 25.8 g, Fiber 4.9 g, Protein 3.7 g, SaturatedFat 12.3 g, Sodium 266.6 mg, Sugar 48.3 g

PAPER-WRAPPED APPLE PIE II



Paper-Wrapped Apple Pie II image

My grandmother used to make this pie when we had Christmas at her house. She used a paper bag to cover the pie, but in the updated version we use parchment paper. It is a very old recipe. Enjoy!

Provided by Cathy

Categories     Apple Pie

Time 1h30m

Yield 6

Number Of Ingredients 9

1 (9 inch) unbaked pie shell
4 large apples - peeled, cored and chopped
½ cup white sugar
2 tablespoons all-purpose flour
½ teaspoon ground nutmeg
2 tablespoons lemon juice
½ cup white sugar
½ cup all-purpose flour
½ cup butter

Steps:

  • Preheat oven to 425 degrees F(220 degrees C).
  • Place apple chunks in a large bowl. Combine 1/2 cup sugar, 2 tablespoons flour, and nutmeg. Sprinkle over apples and toss to coat well. Spoon into pastry shell. Drizzle with lemon juice.
  • For the topping: Combine 1/2 cup sugar, and 1/2 cup flour. Cut in butter. Sprinkle over apples to cover top. Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
  • Bake for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking! Cool for 10 minutes before serving hot.

Nutrition Facts : Calories 539.7 calories, Carbohydrate 77 g, Cholesterol 40.7 mg, Fat 25.8 g, Fiber 4.9 g, Protein 3.7 g, SaturatedFat 12.3 g, Sodium 266.6 mg, Sugar 48.3 g

Tips:

  • Use firm, tart apples for the best flavor and texture. Granny Smith, Honeycrisp, and Braeburn are all good choices.
  • Peel and slice the apples thinly so that they cook evenly.
  • Add a variety of spices to the apple filling, such as cinnamon, nutmeg, and ginger, to enhance the flavor.
  • Don't overfill the paper wrappers, or the pies will be difficult to seal and may burst open during baking.
  • Bake the pies until the crust is golden brown and the apples are tender.
  • Serve the pies warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Paper-wrapped apple pies are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With a flaky crust, tender apples, and a variety of spices, these pies are sure to be a hit at your next gathering. So next time you're looking for a quick and easy dessert, give paper-wrapped apple pies a try.

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