Easy holiday appetizers, deconstructed!

Holiday parties don’t have to be an exercise in fat-laden consumption.  And those of us watching our fat, sugar, dairy, or gluten intake do not have to be limited to the veggie tray all night!

There are some simple appetizers that can made healthy, but remain tasty.  My favorites are below.

Spicy sausage puffs

6 pre-cooked spicy Italian sausage links

Pillsbury crescent dough

Optional:  Cayenne pepper or chili pepper flakes to taste

Optional:  Egg wash (A beaten egg plus a splash of water)

Roll out the dough and seal any cut marks in the dough with your fingers.  Cut into six long, rectangular strips.  If desired, lightly sprinkle with cayenne pepper or chili pepper flakes.  Wrap each sausage link with the dough in a spiral fashion, covering as much of each sausage as possible.  Lightly brush each with egg wash.  Bake at 375 degrees  for 12 to 15 minutes, until golden brown. 

Cut into one-inch bites and arrange on a plate, inserting a toothpick in each.  Serve with ketchup, mustard, and/or chili sauce.

Spicy sausage puffs, deconstructed

6 pre-cooked spicy Italian sausage links

 >Fat alert:  Italian sausage is high in fat.  If fat is a dietary concern, use any variety of turkey or chicken  Italian sausage. >Health alert:  If meat is a dietary concern, use any variety of vegetable sausages.

 Pillsbury crescent dough 

>Fat alert:  Crescent dough contains a significant amount of fat.  A low-fat version is available.  In the alternative, Phyllo dough, Won-Ton wrappers, or any variety of tortilla may be used.  (If tortillas are used, bake in the oven only until heated through, about five to 10 minutes.)

>Health alert:  Crescent  dough contains wheat.  If wheat is a concern, a corn or veggie-based dough, or corn or vegetable tortillas, may be used. 

Optional:  Cayenne pepper or chili pepper flakes to taste

Optional:  Egg wash (A beaten egg plus a splash of water)

(Follow the instructions above.)

  

Sweet and sour meatballs

1 c. grape jelly

8 oz. bottle chili sauce

2 dozen pre-cooked Italian meatballs

Salt, pepper, and chili pepper flakes to taste

Mix together the grape jelly and chili sauce until well blended.  Taste and season as desired.  If more sweetness is desired, add more jelly. Add the sauce and the meatballs to a crockpot, and mix until all meatballs are well-covered. Heat on low for one hour. Serve with a side of toothpicks.

Sweet and sour meatballs, deconstructed

1 c. grape jelly

>Health alert:  Jelly is high in sugar.  Reduced and sugar-free varieties are available.  

8 oz. bottle chili sauce

>Health alert:  Chili sauce can contain significant amounts of salt and sugar.  If these are a concern, read the product labels carefully.

2 dozen pre-cooked Italian meatballs

>Fat alert:  While pre-packaged meatballs may be used, they often contain significant amounts of salt and fat.  If these ingredients are a concern, make your own!  My recipe follows. 

Salt, pepper, and chili pepper flakes to taste

(Follow the instructions above.)

Italian meatballs 

1 1/2 lbs. ground chuck
1/2 lb. ground Italian sausage
1 large egg
1 c. Panko bread crumbs
1/2 c. low fat milk
1/2 medium onion and 2 garlic cloves, pureed until liquid
1/3 c. finely grated Italian cheese (I make a mix of six: pecorino romano, asiago, 

       parmesan, fontina, ricotta salada and mozzarella)
½ c. tomato paste

1 TB. yellow mustard
1 TB. dry parsley flakes
2 tsp. dry marjoram
2 tsp. dry basil
1 tsp. red pepper chili flakes
2 tsp. salt
1/2 tsp. pepper
more salt and pepper to taste
Olive oil to taste

Mix all the wet ingredients together. Add the bread crumbs, cheese, and spices, and blend. Set aside for a half hour. If the resulting mixture is too dry, add more milk until it has the consistency of a thin sauce. If it is too wet, add quick cooking oatmeal or more bread crumbs.

Place the meat in a large bowl, and pour about three-fourths of the wet mixture over it. Fold the ingredients together until just mixed. The meat mixture should be wet and sticky, but hold together well. If not, add more of the wet mixture. Create a small test meatball, fry it up in olive oil, and taste. Adjust the meat mixture for flavor and seasonings.

Preheat the oven to 350°. Pour 1/4 cup of olive oil into a bowl. Gently form the meat into balls, approximately 1-1/2 inches in diameter. Dip each meatball in olive oil, and roll it across a plate to shed excess oil. Then place on a baking sheet. 

Bake 30-40 minutes, until lightly browned. Remove immediately from the pan and place on paper towels to soak up any extra oil.  

Italian meatballs, deconstructed
1 1/2 lbs. ground chuck
1/2 lb. ground spicy Italian sausage 

>Fat alert: Both ground chuck and Italian sausage are high in fat. If this is a concern, replace the ground chuck with a leaner ground beef, ground turkey or chicken. Replace the ground Italian sausage with a ground turkey or chicken Italian sausage.  

>Ingredient alert: Substituting lower fat ingredients will affect the texture of the meatballs!  To avoid dry meatballs, increase the liquids, such as milk or pureed vegetables, and if necessary, the amount of bread crumbs to hold the extra moisture.  

1 large egg

>Health alert:  Some eggs are high in cholesterol.  If this is a concern, replace the eggs with 6 egg whites or a low cholesterol or cholesterol-free egg substitute. 

2 c. Panko bread crumbs

>Health alert:  Panko bread crumbs are made with uncrusted white bread, and are generally low in calories.  If carbs, white flour, or bread are concerns in your diet, try substituting whole wheat or whole grain bread crumbs, quinoa, or rice.

1/2 c. low fat milk

>Health alert:  If milk of any kind is a problem in your diet, replace it with water, or increase the amount of onion/garlic puree used.

1/2 medium onion and 2 cloves garlic, pureed until liquid

1/3 c. finely grated Italian cheeses, such as parmesan, pecorino, ricotta salada, fontina,

      asiago, mozzarella, or a mix of these.  

>Fat alert:  Many cheeses are high in fat.  Read the labels and identify what fat content you can live with.  If necessary, substitute a low or no-fat version, or a lower fat cheese.

>Health alert: Cheese tends to be high in salt.  If this is a dietary concern, use a low-sodium cheese or reduce the amount of cheese used.

1/2 c. tomato paste

1 TB. yellow mustard
1 TB. dry parsley flakes
2 tsp.dry marjoram
2 tsp. dry basil
1 tsp. red pepper chili flakes
2 tsp. salt
1/2 tsp. pepper
more salt and pepper to taste
Olive oil to taste

(Follow the instructions above.)

Spicy chicken fajita rolls

2 c. cooked, shredded chicken

Pillsbury crescent dough 

1/2 sweet onion, diced

1/2 red pepper, diced and seeds removed

2 jalapeno peppers, sliced, seeds
    removed if desired

Optional:  1 c. mix of red, white and black
    beans, soaked, and cooked until tender.

1 clove roasted garlic, smashed

1 TB. McCormick’s Perfect Pinch
   Southwest Sweet and Smoky seasoning

1 TB. dried Cilantro

1 c. Sargento 4-cheese Mexican blend shredded cheese

2 TB. salsa, any heat level

2 TB. fresh lime juice

Optional: 12 TB. tequila

1 egg white, beaten

1 TB. olive oil

Heat the olive oil in a sauté pan and add the onions, garlic, and peppers.  Cook until they become just tender.  In a large mixing bowl, mix together the chicken, vegetables, lime juice, salsa, Tequila, and spices.  Let marinate about one hour, and then drain well.  The mixture should be fairly dry.  Taste and adjust the seasonings if necessary.

Preheat the oven to 375 degrees.  Line a large cookie sheet with foil, and spray lightly with cooking spray.  Unroll the croissant dough onto the cookie sheet, and using your fingers, press out any cuts to create one large sheet of dough.  Using a cup, roll out the dough until it is at least 14 inches long.

Sprinkle all but ½ c. of the cheese over the top of the dough.  Spoon the mixture onto the dough, spreading it to within one inch of the edges.  Roll up the dough and seal the edges.  Turn the roll so the sealed side is underneath.  Brush lightly with the egg white, and top with a line of cheese.  Bake in the oven 20-25 minutes, until golden brown.  Cool 10 minutes, and slice.  Insert toothpicks and serve with salsa.

Spicy chicken fajita rolls, deconstructed

2 c. cooked, shredded chicken

Pillsbury crescent dough

>Fat alert:  Crescent dough contains a significant amount of fat.  A low-fat version is available.  In the alternative, Phyllo dough, Won-Ton wrappers, or any variety of tortilla may be used.  (If tortillas are used, bake in the oven only until heated through, about five to 10 minutes.)

>Health alert:  Crescent dough contains wheat.  If wheat is a concern, a corn or veggie based dough, or corn or vegetable based tortillas may be used.

>Ingredient alert:  When substituting another dough for the crescent dough, check the ingredient label carefully.  Some doughs are high in salt and/or sugars.  Select the option that best meets your dietary needs.  Or make your own bread dough, and completely control any offending ingredients! 

1/2 sweet onion, diced

1/2 red pepper diced

2 jalapeno peppers, sliced, seeds removed if desired

Optional:  1-2 c. mix of red, white and black beans, soaked, and cooked until tender.

1 clove roasted garlic, smashed

1 TB. McCormick’s Perfect Pinch Southwest Sweet and Smoky seasoning.

>Ingredient alert:  This spice mix is salt-free, but it does contain brown sugar.  If sugar is a concern, make your own spice blend with equal parts smoked paprika, ground chipotle chili pepper, and tomato powder, or any mix  of spices you prefer. 

1 TB. dried Cilantro 

>Ingredient alert:  If you have a sensitivity to cilantro, it can be replaced with parsley, or eliminated.  

1 c. Sargento 4-cheese Mexican blend shredded cheese 

>Fat alert:  The 4-cheese Mexican blend is high in fat.  It can be substituted with a low- or no-fat shredded cheddar or Monterrey Jack cheese.  The amount of cheese used can also be reduced by half. 

>Health alert:  Cheese can also be high in salt.  If salt is a concern, use a low-sodium cheese or reduce the amount used.  

>Health alert:  If dairy products are a dietary concern, the cheese may be eliminated from this recipe, and replaced with a thin layer of pureed avocados, or guacamole.

2 TB. salsa 

>Health alert:  A store-bought salsa can be loaded with all kinds of offensive ingredients.  If salt, sugar, or MSG are a concern, check the ingredient labels carefully.  Better yet, make your own.  Then you control the ingredients!  In a pinch, you can simply replace the salsa with chopped tomatoes. 

2 TB. fresh lime juice

Optional:  1 TB. tequila

1 egg white, beaten 

>Health alert:  If egg whites create a dietary concern, this ingredient can be eliminated, and replaced with a light touch of cooking spray.

1 TB. olive oil

>Fat alert:  Olive oil is high in fat.  It can be replaced with a low-fat or no-fat cooking spray, and the vegetables may be roasted in the oven at 400 degrees until they just start to brown, usually about 10 minutes.

(Follow the instructions above.)

Tortilla roll-ups

5 tortillas (if available, green or red tortillas are preferred)

2-8 oz. packages cream cheese, room temperature

½ c. diced red bell peppers, pimentos, red beans, or sun-dried tomatoes

½ c. diced green peppers (any type), diced green beans, diced asparagus, chopped spinach, or chopped  artichokes

2 green onions, sliced, or ½ red onion, finely diced

Mix the cream cheese and dry Italian dressing.  Spread the mixture on each tortilla within one inch of the edges. Sprinkle with the selected green and red vegetables, and onions.  Tightly roll up each tortilla and seal with plastic wrap.  Refrigerate for at least one hour.  Insert toothpicks about one inch apart, starting one half inch in from the edge.  Cut the roll-ups into one inch portions, using the toothpicks as a guide.  Serve alone or with a creamy Italian dressing dipping sauce.

Tortilla roll-ups, deconstructed

5 tortillas (if available, green or red tortillas are preferred)

>Health alert:  Tortillas contain flour.  If flour is a problem, corn, gluten-free or vegetable tortillas may be used. 

2-8 oz. packages cream cheese, room temperature 

>Fat alert:  Cream cheese is high in fat.  Reduced fat or fat-free cream cheeses are available. 

>Health alert:  Cream cheese is a dairy product.  If dairy is a concern, a soy-based or vegetable substitute may be used. 

½ c. diced red bell peppers, pimentos, red beans, or sun-dried tomatoes

½ c. diced green peppers (any type), diced green beans, diced asparagus, chopped spinach, or chopped     artichokes

2 green onions, sliced, or ½ red onion, finely diced

(Follow the instructions above.)

Almond rum cake, deconstructed!

When the holidays come around, there is nothing more festive than liquor cakes! 

They are available in almost any flavor, and vary widely in ingredients.  Some contain all sorts of dried fruit, some are filled with chocolate and nuts.  You can choose from chocolate cake, butter, or spice cake.  Some cakes are heavily dosed with liquor, and others have just a light touch.

This is truly an occasion when you can experiment and create your own version.  I like to make a chocolate cake infused with Bailey’s Irish Cream or Kahlua, or a butter cake infused with rum or brandy.  Sometimes I add chocolate chips, or crushed peppermint candy.  Sometimes, I’ll add dates, bananas, or nuts.

The easiest way to make a liquor cake is with a boxed mix.  Just add the extra ingredients and the liquor of your choice.  But if you want to make a cake from scratch, a suggested recipe follows. 

Almond Rum Cake

3 eggs
2/3 c. butter, softened + 2 TB. melted
1 1/2 c. brown sugar + 2 TB.
1 tsp. vanilla extract
1 tsp. almond extract
3/4 c. milk
2 1/3 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 c. chopped almonds

1 TB. melted butter
2 TB. dark rum, plus up to an additional 6 TB. (Any other liquor may be used.)

Optional:  ½ c. banana, dried fruit or chocolate chips

Pre-heat the oven to 300 degrees.  Grease a bundt pan and set aside.  In a separate bowl, mix together the melted butter, two tablespoons of brown sugar, one tablespoon of rum, and the almonds.  Pour into the bottom of the bundt pan. 

In a large bowl, cream the butter with the sugar. Beat in the eggs, then one tablespoon of rum, vanilla extract, almond extract, and milk.  Add the flour, baking powder, and baking soda.

Pour the batter into the bundt pan.  Bake for 1 1/2 hours or until a toothpick inserted in the center comes out clean.  Remove the cake from the oven.  Let cool.  Remove from the bundt pan. 

If a more intense liquor flavor is desired, wrap the cake in plastic wrap and let it sit overnight.  Sprinkle with an additional two tablespoons of rum, rewrap, and refrigerate overnight.  The next day, sprinkle with the final two tablespoons of rum, rewrap, and let sit at least four hours.  If desired, serve with whipped cream or ice cream.

Almond rum cake, deconstructed

3 eggs

>Health alert:  If whole eggs are a dietary concern, use an egg substitute, such as Better than Eggs or Egg Beaters.  In the alternative, egg whites may be used.

>Ingredient alert: If using only egg whites, it may be necessary to increase the amount of fat in the batter.

2/3 c. butter, softened + 2 TB. butter, melted

>Fat alert:  Butter is fat. If fat is a dietary concern, try light butter or a reduced amount of butter. In the alternative, mashed bananas or prunes may be used. 

>Health alert:  Butter is a dairy product.  If dairy products are a dietary concern, vegetable shortening is the best substitute.  Vegan butter may also be used. 

>Ingredient alert:  The butter in this recipe gives the cake a rich flavor.  Eliminating, replacing, or reducing the amount of butter will affect the flavor of the cake. 

1 1/2 c. brown sugar + 2 TB.

>Health alert:  If sugar is a dietary concern, any sugar substitute may be used.

1 tsp. vanilla extract
1 tsp. almond extract
3/4 c. milk

>Fat alert:  Whole milk is high in fat.  A low-fat milk or water may be substituted 

>Health alert:  Milk is a dairy product.  If this is a concern, try almond milk.  In the alternative, any other non-dairy substitute may be used.

2 1/3 c. all-purpose flour

>Health alert:  If white flour is a dietary concern, an almond, hazelnut, white bean, or gluten free flour may be used.  >Ingredient alert:  Almond and hazelnut flours are made from ground nuts.  If nuts, or fat, are a dietary or allergy concern, they should be avoided.  

2 tsp. baking powder
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 c. chopped almonds

>Fat alert:  Nuts are high in fat.  The amount of nuts used may be reduced or eliminated.  In the alternative, finely diced apples or pears, or a dried fruit may be used.  >Health alert:  If nuts present an allergy concern, they may be eliminated, and the topping replaced with powdered sugar.

2 TB. dark rum, plus up to an additional 6 TB.

>Health alert:  Most liquors contain sugar.  If this or the liquor itself is a concern, use a rum flavoring.

(Follow the instructions above.)

The new foodie mom is off roasting an extra turkey and prepping soups, pot pies,
casseroles, and quick dinners for the freezer.  She'll be back next week!

Happy Thanksgiving!

Pumpkin cheesecake, deconstructed!

Several years ago, I hosted Thanksgiving dinner for my family.  I had worked hard on the meal, especially the desserts.  In addition to a pumpkin pie and assorted sweet breads, I purchased a pumpkin pie cheesecake.  It was expensive, but I couldn’t wait to try it!

My family arrived with a surprise guest, my sister’s golden lab.  My sister treated that dog as if it was human, and he received a full Thanksgiving dinner that day.  Unfortunately, that included the entire pumpkin cheesecake!  While we were eating, Rusty grabbed the pie off the counter, and devoured half before anyone could stop him.  My sister pulled it out of his mouth, wiped it off, and said, “We can still eat half!”  Not likely!

I think of that cheesecake every Thanksgiving.  It has been replaced with a no-bake pumpkin cheesecake.  It takes about 15 minutes to make, and less time to consume.  I figure if another dog ever grabs it off the kitchen counter, I can easily make another!

Easy pumpkin cheesecake

8 oz. cream cheese, room temperature

4-8 oz. frozen whipped topping, thawed

1 c. canned pumpkin puree

½ c. brown sugar

½ tsp. pumpkin pie spice

¼ c. + 1 TB. chopped pecans

¼ c. + 1 TB. chopped semi-sweet chocolate chips

Graham cracker pie crust

Blend the cream cheese, pumpkin puree, brown sugar, and pumpkin pie spice.  Fold in the whipped topping and taste.  If desired, add more whipped topping.  Sprinkle the mixture with ¼ cup of the ground pecans and chocolate chips.  Using a knife, swirl into the mixture and pour into the pie crust.  If desired top the pie with any remaining whipped topping.  Sprinkle the remaining nuts and chocolate chips on top.  

Cover and refrigerate overnight. For a twist, serve with a drizzle of caramel sauce!

Easy pumpkin cheesecake, deconstructed

8 oz. cream cheese, room temperature

>Fat alert:  Cream cheese is high in fat.  If fat is a dietary concern, try a light or fat-free cream cheese.   

4-8 oz. frozen whipped topping, thawed

>Fat alert:  Whipped topping can be high in fat, but light and fat-free versions are available.  Check the labels carefully. 

>Health alert: Whipped topping is high in sugar.  If sugar is a dietary concern, choose a reduced or sugar-free version.  Again, check the labels carefully  

>Health alert:  Not all whipped topping is dairy-free.  If dairy products are a dietary concern, check the labels carefully.

1 c. canned pumpkin puree

>Health alert:  Some canned pumpkin products contain significant amounts of sugar.  Check the labels carefully.

½ c. brown sugar 

>Health alert:  If sugar is a dietary concern, any sugar replacement may be used. 

½ tsp. pumpkin pie spice

¼ c. + 1 TB. chopped pecans 

>Health alert:  If nuts are a dietary concern, they can be eliminated.

¼ c. + 1 TB. chopped semi-sweet chocolate chips

>Health alert: Chocolate chips can be high in sugar.  Reduced or no-sugar options are available. (Check out the no-sugar chips at Nuts.com.) Chocolate chips can also be replaced with cocoa nibs. However, cocoa nibs are very high in fat!

Graham cracker pie crust

>Fat alert:  Some prepared graham cracker pie crusts contain significant amounts of fat.  If fat is a dietary concern, check the label carefully.  Some low-fat versions are available.  In the alternative, make your own with a reduced amount of fat.

>Health alert: Some prepared graham cracker pie crusts contain significant amounts of sugar.  If sugar is a dietary concern, check the label carefully.  Some reduced sugar or sugar-free versions are available.  In the alternative, make your own without sugar.

(Follow the instructions above.) 

Whole roasted chicken, deconstructed

Buying a rotisserie chicken at the grocery store is an easy dinner fix.  Unfortunately, you don’t know how that chicken was cooked!  After reading an article that said some stores add all sorts of chemicals to rotisserie chickens to plump them up, or brown the skin, I decided it was easier to simply make my own.

I tend to buy several whole chickens at a time, usually when they are on sale, and stick them in the freezer.  Unfortunately, I don’t always remember to thaw them before cooking.  That’s when I discovered that you can roast a chicken from the frozen state.  Simply add 50 percent to the cooking time.  For example, if your recipe calls for a cooking time of two hours, a frozen chicken should be roasted for three. 

This recipe is a “one pot meal.”  The meat and vegetables are all roasted at once.  Just pop the chicken in the oven and all you have to worry about is dessert!

Whole roasted chicken with vegetables

3-5 lb. roasting chicken, patted dry

4 red potatoes, quartered

2 onions, peeled and quartered

2 carrots, peeled and cut into large chunks

8 cloves of garlic

1 can of diced tomatoes

1 c. wine (red or white)

1 TB. dry rosemary

1 TB. dry oregano

1 TB. kosher salt

1 tsp. ground black pepper

½ tsp. cayenne pepper

¼ c. olive oil

Preheat the oven to 425 degrees.  Line a large baking dish with foil.  In a small bowl, mix together the rosemary, oregano, salt and pepper, and set aside.  Prepare the potatoes, onions and carrots.  Add to a large bowl with the garlic.  Toss with the wine and diced tomatoes, and set aside.

Rinse the chicken and pat it dry.  Remove any “spare parts” inserted inside the chicken.  Rub the chicken, inside and out, with olive oil.  Reserve about a teaspoon of the spice mix, and sprinkle the rest inside and outside the chicken.  Place the chicken in the middle of the baking dish, and add the vegetables on both sides.  Sprinkle with the remaining spice mix. 

Place the chicken in the oven and immediately reduce the temperature to 375 degrees.  Bake for approximately one to 1 1/2 hours.  The internal temperature of a chicken thigh should be 170 degrees.  Cover with foil and let rest for 10 minutes.  Remove the vegetables and chicken from the pan, and serve with the pan juices.  (If necessary, simmer and reduce the pan juices until they reach a sauce consistency.)

Whole roasted chicken with vegetables, deconstructed

3-5 lb. roasting chicken, patted dry

4 red potatoes, quartered 

>Health alert:  Red potatoes are high in carbohydrates and prohibited in some diets. They may be replaced with any vegetable that roasts well, such as sweet potatoes, brussel sprouts, artichokes, turnips, celery root, or rutabagas. 

2 onions, peeled and quartered

2 carrots, peeled and cut into large chunks

>Health alert:  Carrots are prohibited in some diets. They may be replaced with any vegetable that roasts well, such as parsnips or radishes. 

8 cloves of garlic

1 can of diced tomatoes

>Health alert:  Some brands of canned tomatoes contain significant amounts of salt.  If this is a concern, check the labels carefully, or replace with chopped fresh tomatoes. 

1 c. wine (red or white)

>Health alert:  Some wines have a high sugar content.  If this or alcohol are a concern, the wine may be replaced with chicken broth, a mixture of ½ cup water and ½ c. balsamic vinegar, or water.

1 TB. dry rosemary

1 TB. dry oregano

1 TB. kosher salt

>Health alert:  If salt is restricted or banned in your diet, the amount can be reduced or it may be eliminated.

1 tsp. ground black pepper

½ tsp. cayenne pepper

¼ c. olive oil

>Fat alert:  Olive oil is fat.  In this recipe, it adds flavor and moisture to the chicken.  It also binds the spices to the meat.  If necessary, the amount may be reduced or eliminated.  In the alternative, use cooking spray.

>Ingredient alert:  Eliminating the olive oil will affect the flavor, as well as the ability of the spices to bind to the chicken.

(Follow the instructions above.)

Apple pie in a bag, deconstructed!

The Elegant Farmer, a deli and bakery located in Mukwonago, WI, makes amazing pies. Many are baked in a brown paper bag.  My favorite is their apple pie.  It is simply the best apple pie I have ever eaten.  It is sweet, flaky, and incredibly satisfying.

As pies go, it is also fairly easy to make.  All you need is a pie, an oven, and a paper bag!

This recipe is adapted from one created by Gale Gand, but I think any apple pie could benefit from being baked in a paper bag!

Apple pie in a bag

The crust

2 c. flour

½ c. shortening

½ c. butter, room temperature

1/4 c. sugar

1/2 tsp. salt

Pinch cinnamon and ground nutmeg

1/2 c. ice water

Using your hands, blend the flour, sugar, salt, cinnamon, nutmeg, butter, and shortening until the mixture breaks into pebbles.  Slowly add the ice water until the mixture forms into ball.  Divide into two equal parts, and pat into discs about ½ inch thick.  Cover with plastic wrap and refrigerate overnight.

The filling

6 large Granny Smith apples, peeled, cored, and thickly sliced

½ c. brown sugar

1 ½ TB. corn starch

1 TB. lemon juice

1 TB. brandy

1 tsp. cinnamon

½ tsp. ground nutmeg

1/4 tsp. salt

1 ½ TB. cold butter, but into small pieces

sugar

On a floured surface, roll out one disc of pie dough in a circle until it is about two inches larger than your pie pan.  Using your floured rolling pin, roll up the dough and lay it on top of the pan.  Gently push the dough down until it completely lines the pan.  Roll out the second disc of dough to the same size and refrigerate.

Preheat the oven to 375 degrees.  In a large bowl, add the sugar, starch, lemon juice, brandy, cinnamon, nutmeg, and salt.  Peel the apples, and remove the cores.  Cut into thick slices, 1/8 to ¼ inches thick.  Toss in the mixture until well covered.  Pour the apples into the dough-lined pan and dot with butter.  Cover with pie dough and crimp the dough around the edges, sealing the pie completely.   Cut three slits in the pie crust, about two inches long.  If desired, sprinkle with sugar.  

Place the pie in a brown paper bag and staple it shut.  Place the package on a cookie sheet and bake for one hour.  Remove the pie from the oven and cut a square or circle in the paper over the pie.  Bake for another 15-20 minutes, until the crust is golden brown.  Remove from the oven and let cool completely before serving.

Serve with vanilla or cinnamon ice cream, or whipped cream.

Apple pie in a bag, deconstructed

The crust

2 c. flour 

>Health alert:  If white flour presents a health concern, the best option may be a nut, or gluten-free flour.

>Ingredient alert:  Flour is required to make this pie crust. 

½ c. shortening 

>Fat alert:  Shortening is fat.  In this recipe, it is necessary for a flaky pie crust.  The amount may be reduced, but additional water will be required to ensure the dough holds together.

>Ingredient alert:  Fat is essential to a flaky pie crust.  Reducing the amount of the fat may result in a drier, flatter pie crust. 

½ c. butter, room temperature

>Fat alert:  Butter is fat. In this recipe, it is necessary to ensure a flaky pie crust.  If fat is a dietary concern, try light butter or a reduced amount of butter. 

>Health alert:  Butter is a dairy product.  If dairy products are a dietary concern, vegetable shortening is the best substitute.  Vegan butter may also be used.

>Ingredient alert:  The butter in this recipe gives the pie dough a rich flavor.  Eliminating, replacing, or reducing the amount of butter will affect the flavor of the pie crust. 

1/4 c. sugar

>Health alert:  If sugar is a dietary concern, any sugar substitute may be used. 

1/2 tsp. salt

Pinch cinnamon and ground nutmeg

1/2 c. ice water

(Follow the instructions above.)

The filling

6 large Granny Smith apples, peeled, cored, and thickly sliced

½ c. brown sugar

>Health alert:  If sugar is a dietary concern, any sugar substitute may be used. 

1 ½ TB. corn starch

1 TB. lemon juice

1 TB. brandy

>Health alert: Brandy contains alcohol and sugar.  It may present a heath concern for those watching sugar levels, or those who abstain from alcohol.  In the alternative, toss the apples with non-alcoholic brandy flavoring or vanilla. As always, check any ingredient labels carefully. 

1 tsp. cinnamon

½ tsp. ground nutmeg

1/4 tsp. salt

1 ½ TB. cold butter, but into small pieces 

>Fat alert:  Butter is fat. In this recipe, it adds a richness to the apples. If fat is a dietary concern, try light butter or a reduced amount of butter. 

>Health alert:  Butter is a dairy product.  If dairy products are a dietary concern, margarine or vegan butter may be used.

>Ingredient alert:  The butter in this recipe flavors the apples.  Eliminating, replacing, or reducing the amount of butter will affect the flavor of the pie. 

Sugar 

>Health alert:  The sugar is sprinkled on top of the pie crust to add to the flavor.  If sugar is a dietary concern, it may be eliminated. 

(Follow the instructions above.)