Gabe grew up in the Milwaukee area, miles from where Brown Bag Apple Pie recipe originated. Today we wanted to share a family recipe with that we hope can bring some goodness to your holiday tables this year.
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 dish with the dough, letting the edge hang over a bit, cutting off the excess with a knife.
Roll the second disk, place it on a sheet pan and chill it until you’re ready to build your pie.
Make the Filling
After you have peeled and chopped your apples (you will want a good pile worth since they cook down in the oven), dump them into a medium bown. Toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together.
Add the mix into the pie shell and place the small pieces of butter throughout the pie.
Cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. Press with fork around or pinch for decorative edge. Cut a few holes on top of the dough for breathing.
Slide the pie into the brown paper bag, fold the top down, and staple bag shut. Place it on a sheet pan. Bake for 1 hr.
Remove the pie from the oven and cut a large circle in top of the bag. Your house will fill with an aroma that will bring everyone to the kitchen from all corners of the house.
After the timer beeps, return to the oven and bake until the crust is golden brown.(About 15 minutes more.) Let the pie cool as long as you can stand at least 30 minutes before serving.
The pie won’t last long enough to be admired, so grab a slice while you can! It is delicious as is, but also goes well with a side scoop of vanilla ice cream or coffee.
Full recipe below. Let us know us you have any questions! Hope you enjoy this nostalgic family recipe – we can’t wait to hear how you like it!
- 2 c. flour
- 1/4 c. sugar
- 1 pinch Salt
- 1 c. cold unslated butter cut into pieces
- 1/3 c. ice water
- 7-8 large granny smith apples peeled, cored, and cut into thick slices
- 1/2 c. sugar
- 2 tsp. cornstarch
- 2 tsp. lemon juice
- 2 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/4 tsp. Nutmeg
- 1/2 tsp. Salt
- 2 tbls. cold unsalted butter cut into small pieces
- 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.
- When you are ready to make the pie, lightly flour a work surface. Butter your pie dish to prevent sticking. Roll out 1 disk to a circle about 1/8-inch thick.
- Keep rolling until the circle is wider than your pie dish. Line the pie pan with the dough, letting the edge hang over a bit. Cut off excess around the pie dish with a knife.
- Roll the second disk, place it on a sheet pan and chill it until it's time to top the pie.
- Preheat the oven to 375 degrees F
- In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together in a bowl.
- Dump into the pie shell. Place small pieces of butter into the apples.
- Cover the pile of apples now in your pie dish with the rolled-out top crust. Press with fork around or pinch for decorative edge. Cut a few shapes out of the top for venting.
- Slide the pie into the brown paper bag, fold the top down, and staple bag shut. Place it on a sheet pan. Bake for 1 hr.
- 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. (bout 15 minutes more.)
- Serve while it's still warm!
