Paper Bag Apple Pie


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This pie cooks in a paper bag in the oven and comes out steaming and ready for a scoop of vanilla ice cream!

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  • 3-4 large baking apples, peeled, cored and cut into chunks
  • 1 C. granulated sugar, divided
  • 2 Tbs. + 1/2 C. flour, divided
  • 1/2 tsp. ground nutmeg
  • 1 9- to 11-inch unbaked pastry shell
  • 2 Tbs. lemon juice
  • 1/2 C. (1 stick) butter or margarine, room temperature
  • 1 large, unused brown paper bag

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Preheat oven to 425 degrees. Toss apples with 1/2 C. of the sugar, 2 Tbs. of the flour and the nutmeg. Spoon into pastry shell and drizzle with lemon juice. To make topping, combine remaining 1/2 C. sugar, 1/2 C. remaining flour and the butter. Cut with two knives until mixture is combined and crumbly. Sprinkle over apples, covering entire top. Slide pie into heavy brown paper bag large enough to cover pie loosely. Fold open end over twice and staple to fasten securely. Place on large cookie sheet. Do not let paper bag come into contact with sides of stove. Bake for 1 hour. Remove from oven and split bag open. Remove pie and cool on wire rack. Serve with Cheddar cheese or ice cream.

Yield: about 8 servings

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