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Magazine’s famous apple pie recipe from 1961 is updated, safer to make




Good Housekeeping’s famous recipe, Apple Pie in a Bag, was first published in 1961. We’ve updated it to bake the pie in a plastic ovencooking bag, which is safer and simpler than the brown bag originally called for.

Apple Pie in a Bag

8 medium Golden Delicious apples

1/2 teaspoon ground cinnamon

3/4 cup sugar

1/2 cup all-purpose flour, plus 3 tablespoons for every 1/2 cup

1 frozen 9-inch pie shell, thawed

1/2 cup butter or margarine 1 large oven-cooking bag (20 by 14-inches) with nylon tie

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

2. 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.

3. 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.

4. Preheat oven to 400 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 jellyroll 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.

5. Remove pie from oven, bag and all. Carefully, with kitchen shears, cut bag open. Remove pie. (The bottom of the bag will be greasy!) Set pie on plate on wire rack to cool. Serves 10.

• Each serving: About 300 calories, 14g total fat, 220mg sodium.

©2009 Hearst Communications, Inc.


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