I discovered Bag Apple Pie at the former Dutch Harvest Restaurant in Berlin, Ohio. Just looking at this mile-high Amish pastry treat sets my mouth to watering. I tried numerous times to get their recipe but with no luck. This was a very popular Amish restaurant that held its secret recipes very close. So I combined several apple pie recipes and came up with my own recipe for Bag Apple Pie. This recipe provides a substantial, luscious, juicy apple filling, but without a flood of juice when you cut it. After a couple trial and errors, I discovered potato flakes keeps the filling inside the pie, but without the chalky, pasty texture caused by using flour. The potato flakes coat the apple slices lightly and does not create a soupiness in the pie. And because I am not a true “scratch baker”, I recommend using Pillsbury Pie Crusts which can be found in your grocer’s freezer.
Pie picture borrowed from: http://www.flickr.com/photos/10778170@N07/2290199020/in/set-72157603880802865/
- 1 paper bag of Golden Delicious apples – peeled, cored and cut into 1/8 inch slices
- 1 tablespoon fresh lemon juice
- 3 tablespoons potato flakes (Hungry Jack mashed potatoes)
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup cold unsalted butter, cut into 1/4-inch pieces
- 1 box of Pillsbury pie crusts (2 crusts)
- 2 teaspoons milk
- 1 tablespoon white sugar
- Preheat oven to 425 degrees F (220 degrees C).
- Place the apples into a large mixing bowl, and toss with the lemon juice.
- Stir the potato flakes, 3/4 cup brown sugar, cinnamon, and nutmeg together in a bowl.
- Fit one crust into a 10 inch pie plate. Pile half the apples into the crust, and dot with half of the butter. Sprinkle half of the potato flake-cinnamon sugar mixture over the apples. Pile the remaining apples onto the pie making a mound. Sprinkle with the remaining sugar mixture.
- Place the other pie crust carefully over the apples. Pinch and crimp the edges to seal the crusts. Use a fork to poke holes in the top crust in a few places. Brush the top crust with milk, and sprinkle with 1 tablespoon sugar.
- Place the pie in the preheated oven. Immediately lower the heat to 350 degrees F (175 degrees C). Bake until the crust is golden brown, about 60 minutes. Check half way through the baking time, and cover the edges with aluminum foil for the last 30 minutes if necessary to prevent over-browning. Cool 1-2 hours on a wire rack before serving.
Mounding picture was borrowed from: http://noteatingoutinny.com/2006/10/10/weeknight-apple-maple-walnut-pie/ which has a very interesting apple pie recipe as well.