For those who have asked, I am posting the 1961 Good Housekeeping recipe for Apple Pie in a Bag which was updated to use a plastic baking bag. If you use a paper bag please be careful when removing it from the oven, a reviewer of the recipes stated "The bag does get very gooey at the bottom, so be careful." The topping to this recipe is made into a dough and flattens to place over the top of the pie. This seems closers to Elegant Farmer's cookie type top crust than does Molly Fowler's recipe.
If you are looking for a closer recipe to the actual Elegant Farmers Type Apple Pie in a Bag check out yesterday's post with Tracy's recipes. I think Tracy's recipe may be pretty darn close.
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Once I have a little more time I will link all the "pies in a bag" to this post.
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Apple Pie in a Bag From Good Housekeeping 1961
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Good Housekeeping's famous recipe from 1961. We've updated it to bake the pie in a plastic oven-cooking bag, which is safer and simple than the brown bag originally called for.
Good Housekeeping's famous recipe from 1961. We've updated it to bake the pie in a plastic oven-cooking bag, which is safer and simple than the brown bag originally called for.
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Serves: 10
Serves: 10
Cook Time: 1 hr 15 min
Oven Temp: 400
Oven Temp: 400
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8 medium Golden Delicious apples
8 medium Golden Delicious apples
1/2 teaspoon(s) ground cinnamon
3/4 cup(s) sugar
1/2 cup(s) all-purpose flour, plus 3 tablespoons for every 1/2 cup
1 frozen 9-inch pie shell, thawed
1/2 cup(s) butter or margarine
1 large oven-cooking bag (20" by 14") with nylon tie
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Directions
Peel, core, and thinly slice apples to make 8 heaping cups.
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. 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. Preheat oven to 400 degrees 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 jelly-roll 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. Remove pie from oven, bag and all. Carefully, with kitchen shears, cut bag open. Remove pie from bag. (The bottom of the bag will be greasy!) Set pie on plate on wire rack to cool.
Directions
Peel, core, and thinly slice apples to make 8 heaping cups.
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. 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. Preheat oven to 400 degrees 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 jelly-roll 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. Remove pie from oven, bag and all. Carefully, with kitchen shears, cut bag open. Remove pie from bag. (The bottom of the bag will be greasy!) Set pie on plate on wire rack to cool.
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