July 18, 2009 - 6:20pm
No bread, but a tasty pie
Well, I watched Bobby Flay take on The Elegant Farmer in Mukwanago, WI. in an apple pie throwdown. The Elegant Farmer did his with a sugar cookie crust done in a brown paper bag. I just had to try it. Eating it all ourselves would have been selfish so we had another couple over for dessert on the deck. I'm not artistic and don't try. Here's the pie. It was great.
The pie steams in the bag at 375 for and hour. Then cut a circle out of the top of the bag and brown for another 15 mins. I was very happy with the outcome. Dave
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Comments
Oh My! This I have got to try ' in a bag' how great...your pie is absolutely homey delicious looking and the crust and apples look mouthwatering...grandma couldn't have made a nicer one! Im sorry I missed that show!
Sylvia
What an interesting technique, Dave. I'm gonna have to try that this fall when the apples are ready. Your pie looks delicious. Thanks for telling us about this. (Plus I love Bobby Flay--Jim and I watch all his stuff on Food TV and have one of his books.)
--Pamela
Would you please share the recipe?
Crust:
Filling:
Directions
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. (I only chilled for 2 hours)
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. (I found it didn't rollout without cracking so I just kept adding pieces until the pie was covered and then placed leftover dough in pieces over the top)
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. ( I just rolled up bag, no staples). 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. (I topped with sugar while pie was hot)
Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.