Several days a week at 6:00 in the morning, I go to the YMCA in Barnstable. Here is where I first met Bobbi, who checks us in. She is always happy, smiling, and friendly to everyone coming at that hour of the morning. We became friends talking about food and favorite recipes. Several times, she told me about her apple pie and how she made it. I was intrigued. Layers of apples, thickened in their natural juices and brown sugar and butter — this pie is the way an original classic old-world pie should taste. It’s one of the best apple pies to make any time.
“I have been cooking for a lot of years. I collected many different recipes. I formulated them from my ideas and cooking techniques to make this recipe my own. Cooking the pie in the brown paper bag keeps the crust from overcooking.” -Roberta Paradise, known as Bobbi.
Unlike most pie fillings, Bobbi’s is made in a Dutch oven on the stovetop before putting it into the pie crust.
For this 10-inch pie you will need 2 pie crusts, store bought or make your own.
Ingredients
- 2 ounces unsalted butter (½ stick)
- ½ cup brown sugar
- ½ cup white sugar
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon
- Pinch of nutmeg
- ¼ cup lemon juice
- 5 pounds of apples peeled, cored, and sliced (I use a variety of apples, but I always use a couple of Granny Smith)
- 1 tablespoon apple cider vinegar
- 1 tablespoon flour
- 2 teaspoons cornstarch
- 1 egg white, whisked
- Sugar to sprinkle
- Paper bag, for baking
Preparation
Melt butter in a Dutch oven until it foams. Add sugar, brown sugar, vanilla, and nutmeg until combined.
Gently fold in apples, cover and cook, occasionally stirring, until liquid boils and apples soften, about 10-15 minutes.
In a bowl, whisk vinegar, flour, and cornstarch to combine.
Make a well in the apples and pour the mix into the bottom of the pot.
Toss and cook for another 5-10 minutes and allow to cool for at least 30 minutes.
Brush the pie shell with a thin layer of egg whites.
With a slotted spoon, add apples to the pie shell.
Pour ½ cup of remaining liquid over the top.
Drape the top crust over the apples, and fold and flute the edges.
Cut five slits in the top in a star pattern.
Brush the top with egg whites and sprinkle with sugar.
Preheat oven to 475
Slide prepared pie into the paper bag sideways, trying not to touch the top or sides. Fold the open edge two or three times and staple the bag shut.
Slide the bag with the pie onto a baking sheet, put it in the oven on the center rack, and bake for 50-60 minutes.
Remove the pie from the oven and cut a large hole in the top of the paper bag, exposing the top of the pie. Return the pie to the oven for 15 more minutes until the top is golden brown. Let cool at least 30 minutes before serving.
