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COOK'S CORNER APPLE PIE IS IN THE BAG.

Byline: Natalie Haughton Food Editor

A Burbank reader writes that some years back she made an Apple Pie in a Bag that appeared in Good Housekeeping magazine. The results were fantastic, and it was absolutely delicious. Unfortunately she loaned the recipe to someone who lost it - and she's now searching for it.

She's in luck because we found the recipe online. We hope it brings back some fond memories - and wonderful, pleasurable eating.

APPLE PIE IN A BAG

This is former Good Housekeeping food director Mildred Young's specialty, a treat she has been making for her sons, Chris and David, for more than 25 years. The original recipe called for any kind of cooking apples but when Mildred planted a Golden Delicious apple tree for her boys in her back yard, she used those and never switched again. One more change: Now she bakes the pie in a plastic oven-cooking bag, safer and simpler than the brown paper bag called for in 1961.

1/2 (10- to 11- ounce) package pie crust mix

7 to 8 medium Golden Delicious apples (about 3 1/2 pounds)

1/2 teaspoon ground cinnamon

3/4 cup sugar

1/2 cup plus 3 tablespoons all-purpose flour

1/2 margarine OR butter (1 stick)

1 large oven-cooking bag (20x14 inches) with nylon tie

Prepare pie crust mix as label directs for 1 (9-inch) pie crust; use to line 9-inch pie plate, making a high fluted edge.

Peel, core and thinly slice apples to make 8 heaping cups. In a large bowl, toss apples with cinnamon, 1/4 cup sugar and 3 tablespoons flour. Fill pie shell with apple mixture, piling high in center.

In a small bowl, by hand, knead margarine, 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 apple mixture.) Insert several wooden skewers (about 4 inches tall) in pie so that the oven-cooking bag will not touch the top of the pie during baking.

Place pie in oven-cooking bag. Close bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. Place pie in a jelly-roll pan or on a cookie sheet. Set pan on rack in center of oven (make sure bag does not touch oven wall or oven racks.) Bake in preheated 400-degree oven 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 (Bottom of bag will be greasy!) Set pie on plate on wire rack to cool. Makes 1 pie; 10 servings (about 300 calories each).
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Article Details
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Publication:Daily News (Los Angeles, CA)
Article Type:Recipe
Date:Apr 28, 2004
Words:458
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