Apple Pie in a Brown Paper Bag


This recipe comes to me by way of my good friend Jacquie, who gets a lit­tle geeked out by awe­some food. She gave me the recipe two years ago, and I thought it sounded inter­est­ing, but being more of a cream pie girl, I put it in line behind 12 other pies in my men­tal list. I ran into her at the gro­cery a year later right before Thanks­giv­ing and we of course got into a con­ver­sa­tion about food, and she asked if I had tried the pie in a bag yet. Her com­pli­ments about this par­tic­u­lar pie were so , that I turned my cart right around and gath­ered all I needed to make the pie straight­away! Includ­ing the big gro­cers brown paper bag! **update: read com­ments below**


Turns out Jacquie really knows her deli­cious pies! This apple pie was fab­u­lous! I don’t know if it’s the steamy envi­ron­ment cre­ated by the bag, or all the but­ter in each slice, but I love this pie! It has a crumble-style top, so only one crust needed, which you should get from the pie crust tutorial. 


Apple Pie in a Brown Paper Bag


  • 1 pre­pared (not pre-baked) 9-inch deep dish pie crust arranged in pie pan with what­ever edge treat­ment you like.
  • Fill­ing:
  • 1/2 cup gran­u­lated sugar
  • 1/2 tea­spoon nutmeg
  • 2 table­spoons AP flour
  • 1/2 tea­spoon cinnamon
  • 5 cups sliced apples–don’t slice them too thin. I used Fuji apples
  • Top­ping:
  • 1/2 cup AP flour
  • 1/2 cup gran­u­lated sugar
  • 1 cube unsalted but­ter (1/2 cup) not softened–chilled is best.
  • Fol­low the photo instruc­tion in recipe post.

Mix the fill­ing ingre­di­ents (minus the apples) together in a large bowl. Toss the apples into the mix­ture and coat well. Pour into your pre­pared pie crust.


For the topping:


Mix the flour and sugar in a medium bowl. Cut the but­ter into 1/2 inch cubes. Toss into the bowl.

 With a pas­try blender, cut the but­ter into the flour/sugar mix­ture until it looks crumbly and mixed together like this:

 Sprin­kle top­ping over pie fill­ing. I like to see some of the apples stick­ing out.


Place the pie into a large grocery-sized brown paper bag. Try to give the pie as much room as you can, not let­ting the sides touch the bag if you can help it.

 Fold the top of the bag over a cou­ple of times and sta­ple it shut.

 Bake in a pre­heated 350 degree F. oven for 1 hour and 55 min­utes. Make sure the bag isn’t touch­ing a heat­ing ele­ment!!  What­ever you do, DON“T PEEK!! You can’t see what’s going on any­way, you just have to trust me.

After it’s done bak­ing, care­fully remove the pie-in-a-bag and tear open the wrap­per. You’ll squee when you get a look at the yum­mi­ness you just cre­ated! Serve it with lightly sweet­ened whipped cream or ice cream.


Thanks, Jacquie!!

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  1. I am so flat­tered and so glad it is one of your favorites! I truly won’t eat any other apple pie. I’m spoiled like that! Yummy! It’s so bad I tell my mother in law I am bring­ing my own!

  2. One more com­ment you do make it much pret­tier than I do!

  3. Oh Yum­mmy! I’ve been crav­ing apple pie for a cou­ple weeks now. I can’t wait to SQWEE!!!!! (See last para­graph of post.) :)

  4. Well.….here goes.….…..this bet­ter be good ladies !

    • Let us know how it goes!

  5. holy hell, this looks amaz­ing. is this more of a wet or dry pie? (just wanna know before i delve into it and freak out either way, heeeeeee)

    • Kind of in the mid­dle, actu­ally. It’s not dry, but not ooz­ing juice, either. The top­ping comes out crispy/crumbly depend­ing on how much juice oozes out on top while baking.

  6. I am going to framed this recipe.….…..hands down the best bot­tom crust I have ever made. Deli­cious in every way — I am won­der­ing if I can make other pies this way. I made the crust fair thick, well not paper thin and tested my oven with a ther­mome­ter to make sure it was an accu­rate 350. I used a paper gro­cery sack.
    Thank you thank you THANK you.

    • Lizzie–Yay, yay, YAY!! I’m so glad you loved it! I bet you could use it for other fruits, It’s surely worth a try!

  7. Your pie looks great… BUT I don’t want to alarm any­one and maybe I have been mis­in­formed BUT.… please be care­ful with the paper bag bak­ing method. I could have sworn that I read once that chem­i­cals are used to treat/bleach the raw mate­ri­als used to man­u­fac­ture paper bags. My con­cern is that chemicals/contaminants would leach out of the paper bag (dur­ing the bak­ing process) and expose your dessert to a toxic steam bath (AND in the process expose the pie-eater to the chem­i­cals also). I don’t want to be a “downer”, but I sin­cerely care about every­one here and just wanted to make you aware. And like I said, I may be wrong… I am NO expert on the man­u­fac­tur­ing of paper bags. God bless…

    • I will for cer­tain be look­ing into that! Hmmm.……do you think they make organic bags?

  8. Thank you for the post — it reminded me of a very sim­i­lar recipe I came across a LONG time ago. Decided to pull it out and try it after read­ing your post, and it is now the FAVORITE apple pie recipe for my hus­band and step-son. Strange tech­nique, but such great results!! Thanks again!

  9. My grand­mother gave this recipe to me and showed me how to make it over 40 years ago. It has been my spe­cialty all these years. A paper bag is a must and I don’t believe an oven bag would work. Not only does it make a beau­ti­ful evenly browned crust, the bag catches the over­flow so no messy oven. I close bag with clothes pin.

    • I loved hear­ing this! Makes the recipe even more spe­cial in my mind! Vin­tage recipes rule!


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