Print

Paper Bag Apple Pie Recipe

Print Recipe

★★★★★

4.9 from 70 reviews

This Paper Bag Apple Pie is a delightful twist on the traditional apple pie, featuring a tender, flaky crust and a luscious spiced apple filling. The unique baking method inside a brown paper bag helps create a perfectly baked pie with a golden streusel topping, locking in moisture and flavor. Perfect for fall or anytime you crave a comforting homemade dessert.

Ingredients

Scale

For the Crust:

  • 1 1/4 cups (141g) King Arthur Pastry Flour Blend or 1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour
  • Heaping 1/4 teaspoon table salt
  • 3 tablespoons (35g) vegetable shortening
  • 4 tablespoons (57g) unsalted butter, cold, cut into 1/2″ pieces
  • 4 to 5 tablespoons (57g to 71g) ice water

For the Filling:

  • 3 1/2 to 4 pounds (1588g to 1814g) apples, peeled, cored, and sliced; enough to make 8 cups sliced apples
  • 3/4 cup (159g) light brown sugar or dark brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon table salt
  • 1/2 teaspoon nutmeg
  • 2 tablespoons (28g) lemon juice
  • 2 tablespoons (39g) boiled cider, optional but tasty
  • 3 tablespoons (21g) King Arthur Unbleached All-Purpose Flour or 1/4 cup (46g) King Arthur Pie Filling Enhancer

For the Topping (Streusel):

  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
  • 8 tablespoons (113g) unsalted butter, cold, cut into pats

Instructions

  1. Make the crust: Whisk together the flour and salt in a mixing bowl. Work the vegetable shortening into the flour mixture until fully combined. Then, work in the cold butter pieces until the mixture becomes unevenly crumbly with some larger bits of butter remaining.
  2. Add water: Sprinkle ice water onto the flour and fat mixture one tablespoon at a time, mixing as you go. Once the dough is moist enough to hold together when squeezed, transfer it to a lightly floured work surface.
  3. Knead and shape dough: Knead the dough three to four times to bring it together, then pat it into a thick disk. Roll the disk on its edge like a wheel to smooth out its edges, ensuring even rolling later. Wrap the dough in plastic and refrigerate for 30 minutes.
  4. Prepare the filling: In a large microwave-safe bowl, combine the sliced apples with brown sugar, cinnamon, salt, nutmeg, lemon juice, and boiled cider if using.
  5. Microwave filling: Microwave the apple filling uncovered for 5 minutes to soften the apples slightly and release their juices. This step is optional but recommended for better flavor integration.
  6. Thicken filling: Stir in the flour or Pie Filling Enhancer to help thicken the filling during baking.
  7. Preheat oven: Set your oven to 425°F (218°C) for baking.
  8. Roll out crust: Remove the dough from the refrigerator; if chilled longer than 30 minutes, allow it to rest 10 minutes. Roll it into a 12 1/2″ to 13″ circle on a floured surface.
  9. Place crust in pan: Lightly grease a 9″ pie pan (at least 1 1/2″ deep). Gently lay the crust into the pan without stretching or tugging to prevent shrinkage during baking.
  10. Add filling: Spoon the apple filling evenly over the crust in the pie pan.
  11. Make the streusel topping: Combine granulated sugar, flour, and cold butter pats, working them together until crumbly but not solid.
  12. Add topping: Spread the streusel mixture evenly atop the apple filling.
  13. Prepare bag for baking: Place the pie inside a clean brown paper grocery bag, then seal it securely with staples or uncoated paper clips. This traps moisture and helps bake the pie evenly.
  14. Bake pie: Set the bagged pie on a baking sheet and bake in the preheated oven for 1 hour at 425°F (218°C).
  15. Cool and serve: Carefully remove the pie from the oven and open the paper bag cautiously to avoid steam burns. Transfer the pie to a cooling rack and let it cool for at least 30 minutes before slicing and serving.

Notes

  • Microwaving the filling before baking softens the apples and encourages a juicier, more integrated filling, but this step is optional.
  • Using a brown paper bag for baking helps retain moisture and prevents the crust from over-browning, but if you’re concerned, baking in parchment paper is a safe alternative.
  • Rolling the dough disk on its edge before rolling flat helps prevent cracks and ensures an even crust thickness.
  • Cold butter in the crust and topping is essential for a flaky texture.
  • Allow the pie to cool completely for the filling to set and slicing to be cleaner.

Keywords: apple pie, paper bag baking, streusel topping, homemade pie, fall dessert

Find it online: https://tastygenius.com/paper-bag-apple-pie-recipe/