ELEGANT FARMER'S TYPE APPLE PIE BAKED IN A BAG

Attempt Two, The Adventure Continues...
.

Here is another attempt at an Elegant Farmer Type Apple Pie in a Bag.

The Sweet Dreams version of an Elegant Farmers type apple pie has generated a few comments that the original uses lard in the crust and they thicken their pie with tapioca flour. Since I have never had an Elegant Farmer pie to compare this pie, I am asking for any help those fortunate enough to have tried one can offer. With the holidays in full force it may be awhile before I have a chance to try this new recipe.

.

I felt the original recipe posted didn't have a strong enough cinnamon taste so I have upped the cinnamon. I also added dark brown sugar, which I prefer when making my own apple pie recipe. I have added lard to the pie crust recipe since this is what is used by Elegant Farmer, but I will be using vegetable shortening in my version. Elegant Farmer uses vegetable shortening in the pies they sell to Whole Foods. I went with my favorite apple for pies, Granny Smith but Northern Spy, Jonathan and Ida Red are apples grown specifically for the Apple Pie producers, so try your favorite apple. I have also included an egg wash for the crust. This can easily be omitted. Check out Amazon for the Tapioca Flour.
If you try this recipe, let me know how it compares.

.
Apple Pie Baked in a Bag
Crust:

2 Cups all-purpose flour

1/4 Cup sugar

1/4 teaspoon salt

1/2 Cup lard

2 tablespoons cold unsalted butter

1/3 Cup ice water

.
Filling:

7 large Granny Smith apples, peeled, cored, and thickly sliced

1/2 Cup sugar

1/4 Cup dark brown sugar

3 tablespoons tapioca flour

2 Teaspoons fresh lemon juice

1 Teaspoon pure vanilla extract

3/4 Teaspoon ground cinnamon

1/4 Teaspoon salt

1/8 Teaspoon ground nutmeg

2 Tablespoons cold butter, cut into pieces

.
Egg Wash:

1 tablespoon heavy cream

1 large egg

.
Equipment:

9-inch aluminum pie pan, 1 medium-sized brown paper bag

.
Make the Crust:

In a food processor combine the flour, sugar, and salt. Add the butter and lard, 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.

.

Mix egg and heavy cream in small bowl. Brush on top of pie. 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.

.
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.

.
Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.

.

A sugar cookie type crust recipe from vcoolpenguin to try...Thanks vcool!

1/4 cup sugar

1/2 cup butter or margarine, softened

1/2 teaspoon vanilla extract

1 cup flour

Beat the sugar and butter together until well creamed. Add first the vanilla, then the flour. Place in a pie pan and press into the sides and bottom, using your fingers. You can add you own touches--a little grated orange peel, a touch of nutmeg--whatever sounds good and would complement the pie's filling.