Where did that “Easy As Apple Pie” saying come from anyway? It must have been started by someone who never actually made an apple pie. I have always found the iconic All-American apple pie to be deceptively difficult to make. Crusts can be tough or bland (please try our foolproof crust recipe and your life will be forever changed!)Â Filling can be dry or runny, bland or sickeningly sweet. Apples too hard or too mushy. Trust me – I have made all of these mistakes and more, and lots of bad apple pies – until now!
This filling is made by shaking the apples with a flour and sugar mixture and is absolutely idiot-proof. I invited a group of teen girls (ages 12 and 13) over to prove this pie could be made by anyone who had only mastered one cooking technique: microwave re-heating. The pies were perfect! Perfect crust! Perfect apples! Perfect filling!
You can’t possibly go wrong with this filling method, because only a thin coating of the flour mixture sticks to the slices when you shake them in the bag. Just use the coated slices and toss out the bag with the excess flour mixture and you will never have a dry, gummy filling again! I used the basic approach of Cook’s Illustrated – with one exception. The recipe called for lemon juice, but I was out. So, I substituted apple cider vinegar ( Hey! this is an apple pie, after all) and the acidity was perfect!
Do yourself and your loved ones a favor and try this pie. It is now the apple of my eye!
PAPER BAG APPLE PIE
1 recipe pie dough for a 2-crust pie
3 Granny Smith apples, peeled and sliced 1/4 inch thick
2 Jonagold or Honey Crisp apples, 1/4 inch thick
2 tablespoons apple cider vinegar
1/4 cup sugar
1/4 cup light brown sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 tablespoons unsalted butter, divided
Preheat oven to 500 degrees.
Roll out and place pie dough for bottom crust into a pie pan.
Toss apple slices with vinegar. Place in a small paper bag the sugars, flour, cornstarch, salt, cinnamon and nutmeg. Add apple slices and shake well until slices are coated.
Place the coated apple slices in pie pan, laying them flat and without air pockets. (Discard excess sugar mixture.) Slice one half of butter into very small pieces and scatter on top of apples. Place top crust on pie and cut slits in top crust for air vents. Melt remaining butter and brush top crust with melted butter and then sprinkle a little sugar over crust.
Place pie on top of baking sheet and place in oven and turn oven down immediately to 425 degrees. Bake for 20 minutes. Turn oven down to 375 degrees and bake another 25 to 30 minutes.
Let stand at least 2 hours before slicing.
Other bloggers do All-American Apple Pie:
Nutty Apple Tarts, Family Fresh Cooking
Johhny Applseed Bars, Eats Well with Others
Apple Cheddar Turnovers, Cookin Canuck
No Fear Apple Pie, Pinch My Salt
Old Fashioned Apple Pie, The Perfect Pantry
Southern Comfort Apple Pie, Ezra Pound Cake
American Apple Pie, Nami Nami
Gluten Free Apple Pie, Gluten Free Easily
Mile High Apple Pie, Guilty Kitchen
Upside Down Apple Pie, Noble Pig
Simple Apple Pie, Purple Foodie
Dutch Apple Pie, Brown Eyed Baker
— posted by Donna