Brown-Bag Apple Pie
- Quick Glance
- 25 M
- 1 H, 30 M
- Serves 6 to 8
Preheat a charcoal or gas grill to 400°F (200°C).
In a mixing bowl, combine 2 1/2 cups of the flour, the salt, and shortening. Using an electric mixer, beat until the mixture resembles coarse crumbs. Stir in the water, a little at a time, until the dough forms a ball.
On a lightly floured surface, roll out the dough to an 11- or 12-inch round and fit into a 9-inch pie pan, fluting the edges.
In a large bowl, combine the sugar, 2 tablespoons of the flour, the nutmeg, cinnamon, cloves, and lemon juice. Add the apples, stirring to coat. Transfer the apple mixture to the pie pan, smoothing out the filling; set aside.
To prepare the topping, in a bowl, combine the brown sugar and the remaining 1/2 cup of flour. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the apple filling.
Place the pie in a brown paper bag and transfer the bag to a baking sheet; loosely fold the top of the bag under the pie. Transfer to the grill rack over direct heat. If you don’t have a cookie sheet or baking sheet, cut 3 large pieces of heavy-duty aluminum foil and cover the grill with this triple layer of foil. Close the grill lid and cook the pie until the apples are tender, 50 to 60 minutes.
Carefully remove the pie from the bag, avoiding the hot steam when you open the bag. Serve with generous scoops of ice cream and slices of cheese, if desired.
This works best with a metal pie pan. If all you have are aluminum disposable tins, put one inside the other so you have two layers of aluminum. For a fun effect, I sometimes use a propane lighter and call folks out to see the bag when I open the grill. Since it’s extremely dried out, the bag ignites like flash paper and quickly burns away, while your guests are gasping, “Oh, no, the pie is burning!” But the pie will be perfectly okay, emerging from the flames a delicious golden brown.