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Paper Bag Apple Pie
I’m about to let you in on one of my family’s most cherished, handed-down and handed-out recipes ever. That’s right – it’s Grandma’s Paper Bag Apple Pie recipe! Now I’m not exactly sure who SHE got this recipe from, but I do know that Paper Bag Apple Pie has been baked in my home for more than 65 years (I live in my childhood home). And yes, true to its name, this pie is baked INSIDE of a brown grocery bag!
There are several factors that make this pie entirely delicious, though I like to zero in on the crumble crust topping. Chunks of butter tossed in sugar and cinnamon, perfectly crisped in the oven, make this pie the hero of your fall dessert spread!
Sometimes we will make these pies in batches – they freeze extremely well (freeze after baking and cooling off). This was the scene a few Octobers ago when Bob and Lily baked a couple Paper Bag Apple Pies at once!
1 unbaked 9 inch pastry shell
5 large apples (about 3 lbs)
1/2 Cup sugar
2 TBSP flour
1/2 tsp cinnamon
1/2 Cup sugar
1/2 Cup flour
3/4 stick butter
How to make:
1. Preheat oven to 425 F.
2. Peel, core and quarter apples. Then cut each quarter crosswise to make chunks. Place in large bowl.
3. Combine sugar, flour, and cinnamon (filling). Sprinkle over apples – toss to coat well. Spoon into pastry shell.
4. Combine sugar and flour in a bowl. Cut in butter. Sprinkle over apples to cover top.
5. Slide pie into a paper bag (we use a brown paper grocery bag). Make sure the bag is big enough to cover the pie loosely. Fold the open end of the bag over twice and fasten with paper clips or staples. Please on cookie sheet for easy handling.
6. Bake in preheated oven for 1 hour. Pie is finished when apples are tender and the top is bubbling and golden.
7. Remove from oven and split bag open. Remove pie and cool on a wire rack.
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