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My review
Apple Pie in a Brown Paper Bag
Mamadellie
"This is the most incredible pie. Cooking it in the brown paper bag makes the filling soft and juicy and the top crunchy. I have made this recipe for over 25 years and everyone who has ever eaten it can't believe how wonderful it is! I was given this recipe by my best friend and I think she got it from her friend's grandmother. After so many years I decided it was time to share it with the world! Serve warm with vanilla ice cream. Reheats very well.
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Ingredients
1 h 45 m servings 405 calsOriginal recipe yields 10 servings (1 8-inch pie)
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- US
- Metric
Directions
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- To make the bottom crust, stir the flour and white sugar together in a bowl until well-combined. Rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water, a couple of tablespoons at a time, mixing the dough together lightly with a fork until it barely holds together.
- Form the dough into a ball and roll it out to a circle about 1/8-inch thick. Gently ease the dough into an 8-inch pie dish. Cut off any excess pastry with a knife. Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. Set the crust aside.
- To make the pie filling, stir the apples, brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, ginger, and lemon juice together in a large bowl; set aside.
- To make the topping, mix 1/2 cup of flour, 1/2 cup of softened butter, and the superfine sugar together in a bowl until you have a sticky, moist dough.
- To assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. Fill the pie with the apple mixture, piling it up in a mound shape. Pinch off pieces of the topping mixture, flatten them a little with your fingers, and dot them at random all over the top of the filling, covering as much of the filling as possible.
- Preheat oven to 425 degrees F (220 degrees C).
- Tear off 2 30-inch-long pieces of parchment paper and place them in a cross shape on a work surface. Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to completely enclose and seal in the pie. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.
- Bake in the preheated oven for 1 hour. Don't peek inside the parchment paper while baking. Remove from the oven, carefully tear the parchment paper away from the pie, and let cool; serve warm. Store leftovers in refrigerator.
Footnotes
- Editor's Note
- Due to food safety concerns with lead from ink, possible contaminants in recycled paper, or fire, it's better to use parchment paper to bake the pie.
- Cook's Note
- Original Baking Directions: Place pie in a large brown supermarket bag on its side, not standing up, making sure the bag does not touch the top or sides of the pie. Carefully fold over the opening of the bag and staple it closed to seal the pie in. Bake at 425 for one hour. It will smell like the bag is burning in the first 30 minutes of cooking, but then you can smell the pie cooking so don't worry! My oven runs very hot so I cook this at 400 for one hour.
Nutrition Facts
Per Serving: 405 calories; 16.2 g fat; 66.5 g carbohydrates; 3 g protein; 42 mg cholesterol; 78 mg sodium. Full nutrition
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Reviews
Read all reviews 3033 Ratings
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Most helpful positive review
10/31/2009
I've made this kind of pie so many times and have always stapled my paper grocery bag together. It makes the most delicious apple pie and there is NEVER any problem with the staples being near ...
Most helpful critical review
9/17/2011
An interesting baking method, which I'll use again. Average flavor. Crumb topping was not at all crumbly.
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10/31/2009
I've made this kind of pie so many times and have always stapled my paper grocery bag together. It makes the most delicious apple pie and there is NEVER any problem with the staples being near ...
10/10/2010
Oh - my - gosh, Mamadellie!! I have made three different apple pies over the weekend (all from the website) and I must say, yours gets five stars! The ladies at church voted on your pie the mo...
7/4/2011
I have made this pie on many occassions. I use a large Reynolds Turkey roasting bag to put my pie in. I don't have to worry about fire and I close the bag using the twisty tie. The bag is not...
11/1/2009
This is my husband's favorite pie. I have been making it for at least thirty years. It is always delicious, and I always bake it in a brown (grocery) bag. It will smell like paper toasting for...
12/23/2010
This made an excellent pie. I didn't cook it in parchment paper or a brown paper bag, but it still came out well.
12/27/2009
THIS IS BY FAR THE BEST APPLE PIE RECIPE YOU DON'T HAVE TO WORRY ABOUT THE CRUST BURNING.VERY QUICK & EASY ! THANKS
2/11/2010
Given a 5 star for flavour. We don't like apples that stay crisp when cooked, so I won't make it with Granny Smith's again, but the flavour was really good. Mother in law LOVED it said it remi...
9/24/2012
Amazing Pie! Omitted the ginger and doubled the crust, flattened it out in my hands and formed a soft "crust" all over the top of the pie rather than "dot them randomly". The top is supposed to ...