I’m new here and look forward to interacting with you all! I have two questions that I couldn’t find answers for anywhere else in the forum.
Recently I saw a few recipes for cooking an apple pie in a brown paper bag. I’ve never heard of this before. What would be the advantages/disadvantages of doing this? In some recipes, the instructions were to cut a hole in the top of the bag after the pie had baked about halfway, while in other recipes the bag remained closed for the entire baking time. I’m wondering if using a bag might help with my next question.
Apple pie is one of my favorites, but I often have frustrating results. I enjoy a deep dish pie. I like to use a spiral peeler/cutter for the apples. If I don’t precook the apples, I usually end up with a dry pie and uncooked apples. To be more specific, the apples in the bottom of the pie will often cook while the ones in the top will not. Even after the entire baking time, the apples don’t cook. I follow instructions carefully and try to layer the apples evenly. The spiral cutter doesn’t slice them thick. I have had the same results with a variety of different apples. I must be doing something wrong but I don’t know what. If I used a brown bag, would it allow steaming throughout the entire pie? Then again, though, shouldn’t the juice in the apples generate enough steam to cook them without the bag? I always cut vent holes in the top crust.
What should I try to achieve better results?
Thanks in advance,