"Brown Bag" French Apple Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic "Brown Bag" French Apple Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing "Brown Bag" French Apple Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• ----------------------------FOR THE PIE--------------------
• 1 1/2 c All-Purpose Flour
• 1/2 ts Salt
• 1/2 c Shortening
• 5 tb ICE Water
• 8 c Apples [peeled & sliced]
• 1/4 c Granulated Sugar
• 2 tb All-Purpose Flour
• 1/2 ts Nutmeg, Ground
• 2 tb Lemon Juice
• 1 ts Cinnamon, Ground

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

------------------------------FOR THE TOPPING------------------------------ 1/2 c Granulated Sugar 1/2 c All-Purpose Flour 1/3 c Butter 1 lg Paper Bag Vanilla Ice Cream Preheat the oven to 400 degrees

Step 2: Technique & Execution

To make the pie: 1) Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball. 2) Roll out the pastry dough on a lightly floured board

Step 3: Technique & Execution

Roll to an 11" or 12" diameter and fit into a 9" pie pan fluting the edges. 3) Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust

Step 4: Technique & Execution

To make the topping: 4) Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling. 5) Place the pie in the LARGE paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under

Step 5: Technique & Execution

Bake until the apples are tender (50-60 minutes). 6) Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM COMING OUT OF THE BAG! 7) Serve warm with generous portions of vanilla ice cream.