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.
Ingredients
- 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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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!
One more comment you do make it much prettier than I do!
Oh Yummmy! I’ve been craving apple pie for a couple weeks now. I can’t wait to SQWEE!!!!! (See last paragraph of post.) :)
Well.….here goes.….…..this better be good ladies !
Let us know how it goes!
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.
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!
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?
Here’s a link: http://lancaster.unl.edu/food/ftsep04.htm
I’m going to try an oven bag next time. Thanks, N!
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!