Apple Pie Baked In A Paper Bag (Wisconsin Recipe)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust is more nutritious.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla flavoring

Vanilla bean offers a more intense flavor.

Peel and chop 3 lbs of Granny Smith apples into bits.

Combine the apples with white sugar and brown sugar, massaging the sugar into the apples.

Let the apple mixture sit for 30 minutes to an hour to leach moisture.

In a chilled stand mixer bowl, combine cubed cold butter, bread flour, and kosher salt.

Mix until the mixture resembles sand with small pebbles.

Gradually add a small amount of water until the dough comes together, being careful not to over-hydrate.

Wrap the dough in plastic wrap and refrigerate for at least 4 hours or overnight.

Roll out the dough on a floured surface and fit it into a 9-9.5 inch deep pie tin.

Trim the excess crust and poke holes in the bottom to allow steam to escape.

Blind bake the crust by lining it with tin foil and filling it with dried beans, baking at 425°F for 20 minutes, then removing the foil and baking for an additional 5 minutes.

Prepare the top crust by sifting together all-purpose flour and kosher salt, then creaming together butter and sugar in a bowl.

Add an egg and vanilla extract to the butter mixture, then gradually mix in the dry ingredients.

If the mixture is too dry, add a tablespoon of heavy cream to help it come together.

Wrap the cookie dough in plastic wrap and refrigerate for 30 minutes before rolling it out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens