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Apple Pie in a Bag




Source of Recipe


by Ginger


Recipe Introduction


This is former Food Director Mildred Ying's specialty, a treat she has been making for her sons, Chris and David, for more than 25 years. The original recipe called for any kind of cooking apples but when Mildred planted a Golden Delicious apple tree for her boys in her backyard, she used those apples, and never switched again. One more change: This year, she baked the pie in a plastic oven-cooking bag, safer and simpler than the brown-paper bag called for in 1961.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6243.3

List of Ingredients




1/2 10- to 11-ounce package piecrust mix
7 to 8 medium-size Golden Delicious apples (about 3½ pounds)
1/2 teaspoon ground cinnamon
3/4 cup sugar
1/2 cup plus 3 tablespoons all-purpose flour
1/2 cup margarine or butter (1 stick)
1 large oven-cooking bag (20" by 14") with nylon tie

Recipe



1. Prepare piecrust mix as label directs for one 9-inch piecrust; use to line 9-inch pie plate, making a high fluted edge.

2. Peel, core, and thinly slice apples to make 8 heaping cups.

3. In large bowl, toss apples with cinnamon, 1/4 cup sugar, and 3 tablespoons flour. Fill pie shell with apple mixture, piling them high in center.

4. In small bowl, with hand, knead margarine or butter, remaining 1/2 cup sugar, and 1/2 cup flour into a soft dough. Pull dough into small pieces; flatten each slightly and arrange on top of apple mixture. (It is not necessary to completely cover the apple mixture.) Insert several wooden skewers (about 4 inches tall) in pie so that oven-cooking bag will not touch top of pie during baking.

5. Preheat oven to 400 degrees F. Place pie in oven-cooking bag. Close bag with nylon tie; cut six 1/2-inch slits in top of bag. Place pie in jelly-roll pan or on cookie sheet. Set pan on rack in center of oven (make sure bag does not touch oven walls or oven racks). Bake pie 1 hour and 15 minutes or until top of pie is golden brown.

6. Remove pie from oven, bag and all. Carefully, with kitchen shears, cut bag open. Remove pie from bag. (The bottom of the bag will be greasy!) Set pie on plate on wire rack to cool.

Each serving: About 300 calories, 14 g fat, 0 mg cholesterol, 220 mg sodium.