apple pie

<em>This apple cheddar pie combines a buttery cheddar cheese pie crust and a sweet gooey cinnamon apple filling. The pie dough must chill for 2 hours before assembling. Review recipe instructions and notes before beginning and use your favorite cheddar cheese.</em>

Apple Cheddar Pie

sugar

salt

(120 milliliters) ice water, plus more as needed

(4 ounces) freshly shredded cheddar cheese*

egg egg

6-7 large apples, cored, peeled, and sliced into 1/4 inch slices (11-12 cups total)*

(100 grams) granulated sugar

(31 grams) all-purpose flour (spoon & leveled)

cinnamon

each: ground allspice, ground cloves, & ground nutmeg

(1 ounce) freshly shredded cheddar cheese*

Make the pie crust

Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top. Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut the butter into the dry ingredients until all flour is coated. You&#8217;re looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.

Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water. Using a rubber spatula, carefully fold in the cheese. Avoid overworking the dough.

Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Cut dough in half. Using your hands, flatten each half into a 1-inch thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days.

Make the filling

In a large bowl, stir the apple slices, sugar, flour, cinnamon, allspice, cloves, nutmeg, and 1/4 cup cheese together until thoroughly combined. Set filling aside as you roll out the pie crust.

Roll out the chilled pie dough

On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Smooth out the edges with your fingers if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier. Carefully place the dough into a 9&#215;2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. You can watch me do this at the :43 mark in my praline pumpkin pie video. (Also, for a nice thick edge, I usually don&#8217;t trim the overhanging dough from the edges of the crust. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. You can do this before or after you add the top pie crust.)

Roll out the 2nd pie crust just like you rolled out the bottom pie crust. You can simply lay the pie crust on top of the filling to make a double crust pie (slit a few holes in the top for air vents) or you can create a pretty pie crust design on top like a lattice pie crust and/or a braided pie crust. Crimp the edges with a fork or flute the edges with your fingers. Brush the pie crust with egg wash. Sprinkle with coarse sugar, if desired. This adds a lovely sweet crunch.

Preheat oven to 400°F (204°C). As the oven preheats, place your pie in the refrigerator or freezer to keep it cold. The colder the pie dough, the more likely it will hold its beautiful shape.

Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.

Cool for at least 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Haven’t yet tried but my grandmother (PA Dutch) had a trivet on her kitchen wall that said:
“APPLE PIE WITHOUT THE CHEESE IS LIKE A KISS WITHOUT THE SQUEEZE”
Looks luscious and I’ll try it and revise this review.

Made this for my husband and he loved it!!

Hey Sally, I just wanted to report back after asking my question about pairing this pie with vanilla ice cream.  I think this is really yummy, and I love the crust!  The flakiness of an all-butter crust is so different from the flakiness of a butter/shortening combo.  For those who are worried about the cheddar flavor, it's very subtle... even though I used a sharp cheddar cheese.  I used a combination of granny smith, pink lady, and opal apples.  Opal apples are similar to golden delicious, IMO, and I enjoyed tasting the different flavors of apple.  I don't normally use anything about granny smiths for apple pies.  My question is, which is the more accurate quantity of apples that you're looking for--the 6-7 large apples or the 11-12 cups?  I cut 8 large apples, and it was still not 11-12 cups.  SO, I cut more until I hit about the 11-cup range.  The apples were a little crunchier than I prefer, so I'm wondering if I should've stuck with the 6-7 apples instead of going with the cup measurement?  I always cut my apples the same way when I make apple pies, and I never have a problem with them being too crunchy.   This was a really fun recipe to try.

Hi Sally!  This was a really fun recipe to try and turned out beautiful, however, my apples came out too crunchy (I used Granny Smith &amp; Fuji) even though I baked it for the full time you suggested. I guess it could have used another 5-10 minutes. Also, the cheddar flavor was more subtle than I expected. Everyone who tried it didn’t even taste that it had cheese until I told them.  I think I will try your Salted Caramel Apple Pie next time! 

This pie is absolutely superb. I rarely write reviews, though I know I should, but had to thank you. The crust was flaky and very easy to work with. I went ahead and braided my lattice top. A little tedious, but I was taking it to a dinner party, so it was worth the extra effort for the wow factor. After 45+ years of baking, I rarely follow a recipe exactly but I did this time and wouldn’t change a thing. Thanks for sharing. This will be my go to Apple pie recipe from now on.  Plus, I like your name...

Wish I could send you the picture I took. It’s beautiful

This recipe was amazing!!! I used a cinnamon honey cheddar from a local creamery and it paired perfect! Will definitely make this again!!

I forgot to lower the temperature but baked for a few minutes less and it came out great. I also used a pre-made crust and just sprinkled cheese over the bottom, in between apple layers, and over the top of the pie with a bit of butter before it went into the oven. Thanks for the recipe!

Here's what you need: flour, salt, butter, ice water, granny smith apple, sugar, flour, salt, cinnamon, nutmeg, lemon, egg, sugar, vanilla ice cream

Apple Pie From Scratch Recipe by Tasty

flour

½ sticks butter, 1 1/2 sticks, cold, cubed

water,

½ lb granny smith apple, cored, sliced, peeled

nutmeg

lemon

egg, beaten

vanilla ice cream

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a medium-sized bowl, add the flour and salt. Mix with fork until combined.

Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.

Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.

Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.

In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.

Mix until combined and all apples are coated. Refrigerate.

On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.

Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.

Pour in apple filling mixture and pat down.

Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.

Brush the pie with the beaten egg and sprinkle with the sugar.

Cut four slits in the top of the pie to create a vent.

Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.

https://vid.tasty.co/output/29645/mp4_640x640/1492635519

Saigon cinnamon and freshly grated nutmeg are the keys to making this the best homemade apple pie around.&nbsp;

Homemade Apple Pie

Pastry

apples ((about 8-10 cups of apple slices or at least 4 pounds))

all-purpose flour

Saigon cinnamon

butter

milk

Peel, core and slice the apples thinly.

Place them in a large saucepan. Sprinkle the flour, sugar, cinnamon, nutmeg and lemon juice over the apples. Cook over medium low heat just until the apples start to soften, about 10-15 minutes. Stir several times during cooking.

Spray a deep dish 9” pie plate with cooking spray. Place a rolled pastry dough on the bottom of the pie plate. Trim any excess dough, keeping the dough even with the edge of the pie plate.

Pour the warm apple mixture into the pie plate. Press down on the apples so that they lay flat and don’t have much space between them. This gives a nice, thick pie!

Dot the top of the apples with the butter.

Place the second pastry over the apples. Use a knife to trim any excess pie crust, leaving enough dough to tuck the top crust under the bottom crust. Flute the edges of the pie crust to seal.

Cut slits in the top of the pie crust or use the tins of a fork to make the letter “A” on top.

Use a pastry brush to brush milk overtop the pie crust, which will give the crust a shine.

Sprinkle coarse sugar on top of the pie crust.

Bake at 425 degrees Fahrenheit for 40  minutes or until the crust is golden brown and the apples are soft. If the crust is browning before you think the apples are softened, cover the edges with foil.

Allow to cool to room temperature before slicing.

Store in an airtight container.

https://content.jwplatform.com/videos/zDBj7kB8.mp4

Saigon cinnamon and freshly grated nutmeg are the keys to making this the best homemade apple pie around.

The Best Homemade Apple Pie Recipe

An easy Apple Pie recipe with step-by-step photos and tips for making homemade apple pie filling and traditional or lattice apple pie crust.

Classic Apple Pie

apples

cloves

sugar (, divided)

unsalted butter

cornstarch

lemon juice

recipe homemade pie crust (, unbaked)

Egg wash: 1 egg, lightly beaten with 1 Tablespoon of milk

Peel, core, and cut apple slices.  (I use a johnny apple peeler to make this process extra easy as it does it all in one). Make sure your apple slices are cut relatively thinly.

Whisk together the cinnamon, cloves, nutmeg, salt and ¾ cup sugar, and set aside.

Melt butter in a large saute pan/skillet over medium-high heat.  Once melted, add the apples to the skillet and stir them to coat them in butter.  Immediately add the spice and sugar mixture, stirring to coat the apples.

Lower to medium heat and cook the apple mixture for 2 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3-5 minutes (3 minutes if your apples are sliced thin, a couple minutes longer for thicker apple slices).

Remove the pan from heat and stir in lemon juice. Pour the mixture out onto a baking sheet to allow it to cool while you prepare the crust.**

Place a large baking sheet on the middle rack of oven and preheat the oven to 425 degrees F.  (We are heating the empty baking sheet while we prepare the pie crust).

Remove one disc of dough from the refrigerator and roll it out to about 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave a .5-inch overhang. Place the pie plate, with the dough, in the fridge or freezer.

Roll out the remaining dough on a lightly floured surface.

Remove the pie crust from the fridge or freezer and pour the cooled pie filling into it.

Cover with pie with the second, top layer of dough. You can either place the entire circle of pie dough over the filling and cut a few slits in it to allow the filling to vent, or you can make a simple lattice crust.

Trim the extra dough from the edges and pinch the edges of the top and bottom pie crusts to seal them together. Crimp them, if desired.

Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.

Place pie in oven and bake on hot baking sheet for 20 minutes. Leave the pie in the oven and reduce temperature to 375 degrees F.

Continue to cook until the filling is bubbling and the crust is golden brown, about 30 to 40 minutes more.***

Remove the pie from the oven and allow it to cool completely, at least 2-3 hours. This allows the filling to set up so it wont fall apart when slicing.

https://content.jwplatform.com/videos/4hlSVlr4.mp4

An easy Apple Pie recipe with step-by-step photos and tips for making homemade apple pie filling and apple pie crust (either traditional or lattice).

Apple Pie

This apple pie recipe is easy to make from scratch! With a flaky, buttery pie crust and a sweet homemade apple pie filling, this apple pie is guaranteed to be a favorite. It&#x27;s perfect for the holidays or a weekend dessert.

vanilla extract

all purpose flour

¼ cup to ½ cup granulated sugar (amount depending

brown sugar

all purpose flour (may substitute up to half of the flour

unsalted butter,

water

coarse turbinado sugar (optional)

Place the peeled, sliced apples in a large bowl.

Add the vanilla, ¼ cup flour, granulated sugar and brown sugar to the bowl with the apples. Sprinkle the cinnamon, nutmeg and salt over the apples. Stir to combine. Set aside while you make the pie crust.

Make the Apple Filling

Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie crust dough can be made by hand in a large bowl using a pastry cutter or your fingers to cut in the butter.)

Pulse to combine the dry ingredients. Add the cold butter cubes and pulse about 10 times, until the largest butter pieces are the size of small peas.

Add the ice-cold water and pulse just until the dough comes together.

Transfer the dough to a lightly floured work surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.

On a lightly floured work surface, roll the second disk out to a 12-inch round and transfer it to a deep-dish pie dish. (This is easily done by wrapping the dough round around your rolling pin to help move it.)

Make the Pie Crust

By this time, the apples should have released some of their juices. Stir the apple mixture to make sure everything is well combined and then pour the apples and their juices into the pie crust.

Roll out the second pie dough disk to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top pie crust. If putting the full dough round on top of the pie, cut a few slits in the top crust to allow steam to escape as the pie bakes.

To make a lattice top pie crust (see step-by-step photos in the post above): Cut the second dough round into ½-inch strips. Place the longest strip down the center of the pie. Reserving every other dough strip to go in the other direction on the pie, lay strips across the pie with just a little bit of space between. Then weave in strips going the opposite direction on the pie.

Brush the pie crust with milk (to help with browning and to help the coarse sugar stick) and sprinkle with coarse sugar, if desired.

Refrigerate pie for 30 minutes before baking.

Meanwhile, preheat oven to 400° F with a rack in the lower third of the oven.

Bake the pie at 400° for 20 minutes, then reduce oven temperature to 350° F. Continue baking the pie for 40-50 minutes more, until the filling is bubbly. Check on the pie partway through the baking time and tent it with foil as needed to prevent the crust from over-browning.

Let the pie cool at room temperature for at least 2 hours before serving to allow the filling to thicken.

Store pie at room temperature for up to one day, or in the refrigerator, covered with plastic wrap, for up to 5 days. Pie can also be frozen, wrapped tightly, for up to 3 months.

Assemble the Pie

https://embed.mediavine.com/videos/h1plnmvurqupsxc6k0tq

A video demonstrating how to make an apple pie from scratch. This apple pie is made with a flaky, buttery pie crust. Includes steps to make a lattice crust. Easy, sweet, and delicious homemade apple pie filling. The best apple recipe for the holidays or a special dessert.

Apple Pie Recipe - Video

This apple pie recipe was a big hit in the Test Kitchen! The cooking technique really cooks this apple pie to perfection. The crust doesn't overcook and the apples are tender and moist. The topping on the pie is easy and so yummy. Just follow Dorene's precise directions and you'll have one superb apple pie. Serve with a big...

Brown Paper Bag Apple Pie

pie shell

c sugar

Tbsp all purpose flour

tsp cinnamon, ground

TOPPING

tsp sugar

butter,

c flour, use less if apples are not juicy.

Cinnamon Bun Apple Pie

14.5-ounce box refrigerated pie dough

All-purpose flour,

apples,

egg,

confectioners' sugar

Place a baking sheet in the oven and preheat to 400 degrees F. Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble.

Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface and spread the butter evenly on top. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl; sprinkle evenly over the butter, then gently press with your fingers to help the mixture adhere. Roll the pie dough into a tight log. Trim and discard about 1 1/2 inches from both ends; cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces cut-side down in a snug circle on floured parchment paper. Lightly dust with more flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet and refrigerate until ready to assemble the pie.

Peel and thinly slice the apples. Toss with the lemon juice, vanilla and the remaining 1/4 cup granulated sugar and 1/8 teaspoon cinnamon in a large bowl. Transfer to the dough-lined pie plate; invert the cinnamon-roll crust on top and peel off the parchment (it's OK if the individual rounds separate a bit in the process). Pinch the crusts together; fold the overhanging dough under itself and crimp as desired. Brush with the beaten egg.

Set the pie on the hot baking sheet in the oven; bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.

Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.

This pie is a show stopper!  When people see it they can't wait to dig in.

I've made this pie twice now, the first time i followed the recipe to the T. It was tasty, but it took so much rolling and squesshing of the cinnamon buns to get to 10in.   The second time I used two rolls of the dough, which allowed me not to distort and thin the top out too much. 

I also added a 1/8th of a teaspoon of nutmeg to the apples to help round the flavor profile

I've made this twice now.  The first time I'd forgotten lemons at the market and substituted a little OJ that I'd had in the fridge.  I scooped the apple mixture with a slotted spoon and left almost all of the liquid behind.  It turned out so good that my Dad requested it again this weekend.  This time I used the juice of one lemon as called for in the recipe.  It did turn out a little runny.  It could have been because I didn't wait for it to properly cool before I cut into it.  Also, this time I made my own pie crust (Ina Garten's Perfect Pie Crust) and it was well worth the effort.  This pie was fun to make!  I think I preferred the OJ over the lemon juice.  I may try it again with lemon juice, only using much less.  Thank you FoodNetwork for helping me look like a Super Star in the kitchen!!

I wish I could include a picture of this beauty after making it--I posted it to Instagram and immediately got likes :D This was the first time I made it--my mother-in-law worked on it with my stepson for Thanksgiving, so I had the benefit of knowing to roll out the cinnamon bun top layer so thin that they would spread apart and cover the apples. Too much lemon juice--like other reviewers, I had to "drain" my pie too, but that could also be due to me not being able to wait for it to cool to eat it. In regards to the crust, I didn't like the "papery" taste of store bought dough, so I used another recipe to make the bottom layer, and only used the store bought for the cinnamon buns. PERFECT. 

I made this for my parents and I didn't get to have a piece but I was told that the bottom crust wasn't fully cooked; might be my oven.  There was enough pie crust for the top and I believe the other reviewer might not have rolled out the crust.  You have to use your rolling pin to flatten the top crust.  The pie looked just like the picture in the magazine.  Anyway, my elderly parents ate the whole pie in 2 days so it must have been good!

This really does turn out a good looking pie.  I agree with the need for flour in the filling.  I added two Tbsp on instinct, and it wasn't quite enough.  I ended up "draining" the pie after it had cooled a little by pouring some of the liquid out.  It was a mess to cut and serve warm, but the flavor was fantastic.  The lemon juice amount was fine for me.  There was enough sugar elsewhere in the recipe to balance it out.  It might be one of those things you have to adjust based on the kind of apples you are using.  

Anyway, this was a bit time-consuming to pull together, but not difficult.  If you are so inclined, consider adding a little bourbon to the filling and/or the glaze.  I did, and loved it.

My sister and I were so excited to try this recipe - based on the crust alone, which might account for not seeing the flaws in the filling. First of all, the crust isn't the easiest thing to accomplish, but just be patient, crimping the cinnamon roll pieces back together as you go. We did, a lot, and eventually it came together and baked up beautifully. The problem is their directions for the filling. There's too much lemon juice (scale it back to two tablespoons, maybe, or none at all even, some recipes don't bother), and you need some flour in the mixture, at least two tablespoons, but some recipes call for one quarter cup. When we cut into our beautiful, gorgeous top crust, it turned out that the pie was completely full of liquid and the apples hadn't fully cooked after 50 minutes. I felt something was off about the recipe, but we were excited to make that top crust - which was sinfully delicious! We'll make it again, but with different filling directions.

I made the Cinnamon Bun Apple Pie because I was impressed just by the looks of Top Crest alone. It worked out well but I made my own<div>crusts. I only use Golden Delicious apples and no lemon juice. To avoid a watery pie I add to sliced apples half cup sugar, half cup flour blended with one half tsp cinnamon, then fold this into apples. I did follow the directions for top crest except I only used 3/4 teaspoon of cinnamon. Once you apply top crust brush with ice water and dust lightly with sugar.<span> </span></div><div><span>Cover crust with foil and bake for </span></div><div><span>one hour and cover pie with foil for the last ten minutes.  Thx! Pie Man</span></div>

Please update this recipe and include video.<div>It is delish with or without raisins.</div>

There's no way you can do this with just one box of pie dough. Making the cinnamon bun toppers with just one dough round got me about half of what was needed to completely cover the pie. I just ended up making a perimeter, leaving the middle open, then covering with foil to bake to prevent the apples in the center from burning. It was easy enough to make, I'll be making the adjustment the next time I try this.

<p>Put a savoury twist on apple pie with potato, cheese and onion, as well as mustard and thyme. The sweet and savoury flavours create a stunning pie</p>

Apple, cheese &amp; potato pie

salted butter

vegetable oil

onions,halved and finely sliced

thyme,leaves picked

plain flour

vegetable stock

tbsp wholegrain mustard

tbsp white wine vinegar

potatoes(we used Maris Piper), cut into 2-3cm chunks

apples,peeled,

mature cheddar,grated

plain flour,plus extra for dusting

cheddar,grated

cold butter,cut into cubes

egg,beaten

<p>First, make the pastry. Tip the flour, cheese and a pinch of salt into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and mix. Add the butter and rub it in using your fingertips until the mixture resembles breadcrumbs. Mix in 4-5 tbsp cold water, and bring together into a dough. Wrap and chill for 30 mins.</p>

<p>To make the filling, melt the butter in a medium <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a medium heat, then add the oil and onions and cook for 10-15 mins until caramelised. Add the thyme and fry for 1 min more. Tip in the flour, and stir to combine. Gradually stir in the stock, adding it in small amounts to prevent lumps forming. Bring to a simmer and cook for 10 mins, stirring occasionally. Stir in the mustard and vinegar towards the end of the cooking time.</p>

<p>Meanwhile, put the potatoes in a large pan of cold water, bring to the boil and cook for 4-5 mins until just cooked and still holding their shape. Drain well, then stir into the sauce. Add the apples, cheddar and some seasoning, and stir again. Heat the oven to 200C/180C fan/gas 6.</p>

<p>Pour the filling into a 28cm oval baking dish (ours was 28 x 18.5 x 6.5cm). While it cools, <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">roll out</a> the pastry on a surface lightly dusted with flour to the thickness of a £1 coin. Cut into strips roughly 1cm wide. Lay half the strips across the dish horizontally, leaving gaps of a few millimetres in-between, then, one by one, weave in the remaining strips vertically, using an over and under technique, also spacing them apart by a few millimetres. Re-roll any trimmings and cut into flowers, leaves, or other shapes to decorate, if you like (see tip, below). Arrange any pastry shapes on top, then brush with the beaten egg.</p>

<p>Bake for 50 mins, keeping an eye on it – you may need to cover the top with foil if it’s starting to brown too quickly. Leave to cool for at least 10 mins before serving.</p>

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!

Apple Pie Baked in a Bag

Granny Smith apples, peeled,

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.

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