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Long Night of Pie Dreaming
Anna Jaap

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Dutch Double-Apple Brown Sack Pie

"A man can always accept a piece of pie.
On the farm, pie is the great common denominator."
- Rachel Peden, Speak to the Earth 

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Apple Pie
K. Mawdsley
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Friday, November 10, 2006

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Baked with Love
Carolyn Watson

Dutch Double-Apple Brown Sack Pie
Bon Appétit Archives

“This pie cooks to perfection enclosed in a brown grocery bag – a popular Pennsylvania Dutch technique. Be sure to use a bag made only from unglazed, non-recycled paper.”

Crust:
2 1/2 cups unbleached flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup well-chilled solid vegetable shortening
6 tablespoons well-chilled unsalted butter
1/4 cup ice water
Filling:
2 3/4 cups Granny Smith apples, peeled, cored, thinly sliced
1 1/4 cups Rome Beauty or Golden Delicious apples, peeled, cored,
thinly sliced
1/3 cup sugar
1/3 cup firmly packed light brown sugar
3 tablespoons flour
3/4 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2 tablespoons cold unsalted butter
1/4 cup heavy cream

For crust:  Combine flour, sugar, salt and cinnamon in a large bowl. Cut in shortening and butter until mixture resembles coarse meal. Mix in just enough water to bind dough. Gather into ball; flatten to disc. Wrap tightly and refrigerate 3 hours. Can be prepared 1 day ahead.

For filling:  Preheat oven to 425° F. Combine apples in large bowl. In another bowl mix sugar, brown sugar, flour, cinnamon, nutmeg and salt. Pour over apples and toss well. Let pastry dough soften slightly at room temperature. Roll out on lightly floured surface to 13-inch round. Transfer to a 9-inch pie dish, gently pressing into shape. Do not trim overhang. Mound filling in crust. Distribute butter over surface. Pour in heavy cream. Sprinkle lightly with cinnamon. Gently fold pastry overhang over filling, pleating slightly; do not press down. Slide pie into heavy unglazed brown paper bag. Fold open end over several times to seal completely. Place bag on baking sheet. Bake pie 20 minutes. Reduce heat to 400° F. and bake 20 more minutes. Slash paper bag and fold back to expose pie completely. Continue baking until pastry is deep golden brown, about 35 minutes. Cool pie on rack. Serve with whipped cream, if desired.

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