Brown Bag Apple Pie Recipe Rustic Charm in Every Slice

Baking a delightful brown bag apple pie sparks joy in every kitchen.

Crisp autumn afternoons call for sweet, warm desserts that remind you of home.

Grandma’s secret technique involves an unexpected paper bag trick that creates magical results.

The humble brown bag becomes your culinary ally, trapping steam and ensuring perfectly golden, flaky crust.

Apples picked fresh from local orchards bring robust flavor and delectable texture to this classic treat.

Simple ingredients combine to craft a dessert that warms hearts and delights taste buds.

Each slice promises a comforting journey through traditional baking magic that you’ll want to share.

Grab your ingredients and let the baking adventure begin!

Brown Bag Apple Pie That’s Worth the Hype

• This recipe offers a foolproof method for creating delicious apple pie with minimal kitchen stress, perfect for bakers of all skill levels.
• You can prepare this classic dessert in about an hour, delivering warm, nostalgic flavors without spending all day in the kitchen.
• The straightforward technique allows kids or novice bakers to participate, creating fun memories while learning basic pastry skills.
• Utilizing common pantry ingredients like flour, butter, and apples makes this pie an affordable treat that doesn't compromise on taste or quality.

What’s Inside a Brown Bag Apple Pie

• All-Purpose Flour: Base for creating a flaky, tender pie crust with sturdy structure.
• Salt: Enhances flavor and helps control gluten development.
• Granulated Sugar: Adds subtle sweetness to the pie crust.
• Unsalted Butter: Cold butter creates layers and provides rich, buttery flavor. Choose high-quality, European-style butter for best results.
• Ice Water: Helps bind the dough without developing too much gluten. Use very cold water for optimal texture.

• Apples: The star of the pie, providing natural sweetness and texture. Best options are firm, tart varieties like Granny Smith or Honeycrisp that hold their shape during baking.
• Granulated Sugar: Sweetens the apple filling and helps create a syrupy consistency.
• Ground Cinnamon: Adds warm, classic flavor that complements apples perfectly.
• Lemon Juice: Prevents apple browning and adds bright, tangy notes to balance sweetness.

• Egg Wash (Egg, Water): Creates a golden, shiny crust surface when brushed before baking.

How to Bake Apple Pie in a Paper Bag

Step 1: Prepare Pie Dough

Grab flour, salt, sugar, cold butter, and ice water. In a spacious mixing bowl, blend flour, salt, and sugar using a whisk. Cut cold butter into small cubes and incorporate into the flour mixture. Use fingertips or a pastry cutter to break down butter until the mixture looks like rough, sandy crumbs. Slowly drizzle ice water into the mixture, gently stirring until the dough starts to form a cohesive ball. Divide dough into two equal portions, shape into flat discs, wrap in plastic, and refrigerate for a cool 30-minute rest.

Step 2: Create Apple Filling

• Brown sugar
• Ground cinnamon
• Nutmeg
• Lemon juice
• Cornstarch

Gently mix until apples are evenly coated with the sweet and spicy mixture.

Step 3: Roll Out Pie Crust

Remove chilled dough from refrigerator. Dust work surface with flour. Using a rolling pin, carefully roll out one dough disc into a circular shape slightly larger than your pie dish. Gently transfer the rolled crust into the pie dish, letting edges hang over the sides.

Step 4: Fill and Top Pie

Pour seasoned apple mixture into the pie crust, spreading evenly. Roll out the second dough disc and cover the filling. Trim excess dough and crimp edges to seal. Cut a few decorative slits on top to allow steam to escape.

Step 5: Brown Bag Baking Magic

Preheat oven to 425°F. Slide a large brown paper bag over the entire pie, ensuring it’s loose but sealed. Place pie in the oven and bake for approximately 60 minutes. The bag will trap steam, creating a uniquely moist and perfectly golden pie.

Step 6: Cool and Serve

Carefully remove pie from oven. Let it cool for 15-20 minutes. Gently tear away the brown bag. Slice and serve warm, optionally topped with vanilla ice cream or whipped cream.

Baking Tips for Brown Bag Apple Pie Success

• Chill Dough Properly: Refrigerate pie crust for at least 30 minutes to allow butter to firm up, ensuring a flaky, tender texture that melts in your mouth.
• Master Butter Cutting Technique: Use cold butter and work quickly with a pastry cutter or fingertips to create small, pea-sized butter pieces that create signature flaky layers.
• Prevent Soggy Bottom: Dust the bottom crust with a thin layer of breadcrumbs or ground nuts to absorb excess moisture and maintain a crisp pie base.
• Control Water Addition: Add ice water sparingly, just until the dough holds together, to avoid a tough, dense crust that lacks delicate texture.
• Handle Dough Minimally: Work pie dough gently and minimally to prevent overworking, which can develop gluten and result in a tough, chewy crust.

Reheating and Saving Brown Bag Apple Pie

• Store leftover pie in an airtight container or wrap tightly with plastic wrap for up to 4 days in the refrigerator.
• Slice the pie into individual portions, place in freezer-safe containers, and freeze for up to 3 months. Wrap each slice separately to prevent freezer burn.
• Warm slices in a preheated oven at 350°F for 10-15 minutes to restore the crispy crust and bring back the delicious warmth.
• Remove frozen pie from the freezer, let it thaw in the refrigerator overnight, then reheat in the oven at 350°F for 15-20 minutes until heated through.

Serve Apple Pie with These Favorites

• Serve a slice of warm apple pie alongside a sharp, aged cheddar cheese that complements the pie's sweet and flaky profile, creating a delightful balance of flavors.
• Drizzle a rich vanilla bourbon sauce over the pie, letting the caramel-like notes mingle with the apple's natural sweetness and the pastry's rich butter undertones.
• Pour a chilled glass of sparkling apple cider or a light prosecco, which cuts through the pie's richness and provides a refreshing counterpoint to the warm, spiced dessert.
• Top the pie with a generous scoop of high-quality vanilla bean ice cream, allowing the cold, smooth cream to melt slightly and create a luxurious contrast with the warm, golden-brown crust.

Apple Pie Flavors You Haven’t Tried Yet

• Gluten-Free Crust: Replace wheat flour with a blend of almond flour and gluten-free all-purpose flour for a celiac-friendly pie that maintains a tender, flaky texture.
• Vegan Version: Swap butter with cold coconut oil or vegan butter substitute, using plant-based ingredients while preserving the original pie's rich flavor profile.
• Low-Carb Alternative: Create a crust using ground nuts like pecans or almonds mixed with coconut flour, reducing carbohydrate content for those following ketogenic or diabetic-friendly diets.
• Dairy-Free Option: Use coconut oil or vegetable shortening instead of butter, ensuring individuals with dairy restrictions can still enjoy a delicious homemade apple pie.

Easy Brown Bag Apple Pie Recipe

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4.8 from 9 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Homemade “brown bag apple pie” delivers classic comfort straight from grandmother’s kitchen, bringing warmth and nostalgia to sweet dessert lovers. Crisp autumn apples nestled in buttery crust become pure magic when baked to golden perfection, inviting you to savor each delectable slice.

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Ingredients

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Main Ingredients (Filling):

• 6 cups (about 6 medium) apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp work well)
• ¾ cup (150 g) granulated sugar
• ¼ cup (55 g) brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg (optional)

Crust Ingredients:

• 2 ½ cups (310 g) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (225 g) unsalted butter (cold, cubed)
• 6 tablespoons ice water

Topping Ingredients:

• ½ cup (65 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ¼ cup (55 g) unsalted butter (cold, cubed)

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Instructions

1. Craft a silky pastry foundation by whisking flour, salt, and sugar together in a spacious mixing vessel, ensuring uniform incorporation of dry components.
2. Introduce chilled butter cubes into the flour mixture, meticulously breaking down the fat using fingertips or a specialized pastry tool until the texture mimics delicate, uneven breadcrumbs.
3. Carefully introduce glacial water, one tablespoon at a time, gently coaxing the fragmented mixture into a cohesive dough that barely holds together without becoming overly saturated.
4. Partition the consolidated dough into two symmetrical segments, tenderly flattening each portion into disc-like shapes that will serve as the pie’s structural canvas.
5. Envelop each dough disc in transparent film, creating a protective barrier that will preserve moisture and facilitate precise temperature control during the chilling phase.
6. Refrigerate the wrapped dough for a minimum of half an hour, allowing gluten to relax and butter to solidify, which ensures a supremely flaky and tender pastry foundation.

Notes

• Keep butter extremely cold to ensure a flaky, tender pie crust that doesn’t become tough during mixing.
• Use a light touch when working the butter into flour, avoiding overworking the dough which can make the crust dense and chewy.
• Experiment with different apple varieties like Honeycrisp or Granny Smith for balanced sweetness and tartness in your pie filling.
• Consider brushing the crust with egg wash or sprinkling raw sugar before baking to create a beautiful golden, crispy exterior that adds extra texture and visual appeal.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 24 g
• Sodium: 200 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 2 g
• Cholesterol: 30 mg