Best 3 Brown Bag Apple Pie Wisconsin Recipes

Wisconsin is known for its rich dairy tradition, but its culinary repertoire extends far beyond cheese. One of the state's most iconic desserts is the brown bag apple pie, a unique and flavorful treat that has been enjoyed by generations. This delectable pie has a flaky, buttery crust that envelops a filling made with tender apples, cinnamon, sugar, and spices. The secret to its unique flavor lies in the baking technique: the pie is placed inside a brown paper bag, which traps the steam and creates a moist, tender crust. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of making the perfect brown bag apple pie, providing you with a detailed recipe and helpful tips to ensure success.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE PIE BAKED IN A BAG

Apple Pie Baked in a Bag image

This is a pie made in Southern, Wis., by a company called the Elegant Farmer. It's owned by Dan and Karen, and she found the recipe in Texas. They've been making them for about 20 years, selling them at their general store and bakery near their farm where they have pick-your-own-apples and pumpkins. They also sell all over the country, including Texas, so the pie has gone full circle. The apples they use in their pies come from Michigan and the crust is not your typical pie dough - it's sort of cookie-like but has lard in it (except the version they make for Whole Foods, which uses vegetable shortening). The brown paper bag helps cook the apples long enough without over baking and over browning the crust, plus they stay juicy. Once the apples are cooked, a circle is cut out of the bag on top to let the crust brown for a few minutes and get crisp. It's then sold right in the grease stained brown paper bag!

Provided by Food Network

Categories dessert

Time 2h30m

Yield 1 pie or 8 servings

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1/4 cup sugar
Pinch salt
1 cup cold unsalted butter (2 sticks), cut into pieces
1/3 cup ice water
5 Granny Smith apples, peeled, cored, and thickly sliced
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 tablespoons cold unsalted butter, cut into pieces

Steps:

Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and 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.
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.

BROWN PAPER BAG APPLE PIE

Brown Paper Bag Apple Pie image

This apple pie recipe was a big hit in the Test Kitchen! The cooking technique really cooks this apple pie to perfection. The crust doesn't overcook and the apples are tender and moist. The topping on the pie is easy and so yummy. Just follow Dorene's precise directions and you'll have one superb apple pie. Serve with a big...

Provided by Dorene Nagy

Categories Pies

Time 1h20m

Number Of Ingredients 10

Ingredients

1 unbaked pie shell
1/2 c sugar
2 Tbsp all purpose flour
1/2 tsp cinnamon, ground
1 Tbsp lemon juice
3 - 4 medium apples, thinly sliced
TOPPING
1/2 tsp sugar
1 stick butter, softened
1/2 c flour, use less if apples are not juicy.

Steps:

1. Preheat oven to 425. Peel and thinly slice 3 or 4 apples, enough to fill an unbaked pie shell.
2. Mix first four ingredients with apple slices in a large bowl.
3. Put apple mixture into pie crust.
4. Mix sugar and flour and cut in soft butter. Sprinkle this topping over apples.
5. Put pie in large brown paper bag on cookie sheet and staple shut.
6. Place in oven taking care not to touch the element. Bake at 425 for 1 hour. Brown bag will scorch but will not catch fire.
7. Depending on your oven, you may need to take out a wire rack. The brown bag gets no bigger than what it is when you staple it shut.

BROWN BAG APPLE PIE

Brown Bag Apple Pie image

I have not tried this recipe. This is posted in response to a request for a apple pie recipe. Makes a 9-inch pie.

Provided by internetnut

Categories Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 -5 tablespoons ice water
1 1/2 lbs tart apples, peeled, sliced (8 cups)
1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons lemon juice
1/2 cup sugar
1/2 cup all-purpose flour
1/3 cup butter or 1/3 cup margarine
1 large brown paper bag
vanilla ice cream (optional) or whipped cream (optional)

Steps:

Combine flour, salt and shortening with pastry blender until mixture resembles coarse crumbs.
Stir in water with a fork, a little at a time, to form a ball.
On lightly floured surface, roll pastry to 11 or 12 -inch diameter. Fit into 9-inch pie plate. Flute edges.
In large bowl, toss sliced apples with sugar, flour, cinnamon, nutmeg and lemon juice. Arrange apples in pie pastry.
For topping, in bowl combine sugar and flour. Cut in butter. Sprinkle topping over apple filling.
Place pie in a large paper bag on a baking sheet. Loosely fold open end under.
Bake at 400 for 50-60 minutes, or until apples are tender.
Carefully remove pie from bag to avoid steam.
Serve warm with vanilla ice cream or whipped cream, if desired.

Nutrition Facts : Calories 420.8, Fat 21, SaturatedFat 8.2, Cholesterol 20.3, Sodium 201.6, Carbohydrate 56.5, Fiber 3.1, Sugar 27.8, Protein 3.8

Tips:

Use a variety of apples for a more complex flavor.
Peel and slice the apples thinly so they cook evenly.
Add a little bit of lemon juice to the apples to prevent them from browning.
Use a deep-dish pie plate to prevent the filling from overflowing.
Bake the pie at a high temperature for the first 15 minutes to help the crust set.
Reduce the temperature and continue baking until the filling is bubbling and the crust is golden brown.
Let the pie cool completely before serving.

Conclusion:

Brown bag apple pie is a classic Wisconsin dessert that is easy to make and delicious to eat. With its flaky crust and sweet, tart filling, it's the perfect pie for any occasion. Whether you're making it for a family gathering, a potluck, or just a special treat for yourself, brown bag apple pie is sure to be a hit.