It’s fall in Michigan and apples are my favorite fall fruit. My husband, John loves apple pie and today I’m sharing my Mom’s Brown Paper Bag Apple Pie! The really cool part about this pie is that it turns out perfect every time. There’s no need to check it while it’s baking because the secret brown paper bag method insures that it turns out golden brown and beautifully delicious. You just gotta try it!
My Mom’s Brown Paper Bag Apple Pie has a delicate flaky crust with a sweet cinnamon apple filling.
Peel and slice the apples and place them in a large mixing bowl. In a separate bowl combine the dry ingredients. Then pour the dry ingredients over the sliced apples.
Combine the dry ingredients with the sliced apples, mixing well. Set aside.
For the crust: cut the vegetable shortening into cubes. Measure flour and salt in a mixing bowl, add the vegetable shortening. Mix thoroughly with hands until shortening is pea-sized. Add the ice water to the flour and shortening mixture and mix until it just forms a ball, do not over mix.
Prepare the pie crust and place in the baking pan. Pour the sugared apples into the pie crust. Then dot little pieces of butter all over the top of the apples.
Prepare the other 1/2 of the pie crust. Cut into 1/2″ strips, twist the dough and make a pretty lattice pattern across the top of the pie.
Place the pie in a large brown paper bag.
Fold the end over and staple the paper bag closed. Place the bag on a large baking sheet and bake in a preheated 425 degrees F oven for one (1) hour, no peeking necessary. The paper bag will bake the pie evenly and golden brown every time. Remove the pie from the oven, cut open the bag and carefully remove the pie.
This delicious pie comes out of the oven all brown and bubbly. Now allow the pie to cool on a rack for about an hour before cutting. Serve it warm by itself (because it’s that good!), with a dollop of sweet whipped cream or a scoop of vanilla ice cream.
There’s my handsome husband, John enjoying his favorite homemade apple pie!
- For the pie filling:
- 8 cups apples, peeled and sliced
- 1 tablespoon lemon juice
- ¾ cup brown sugar
- ¾ cup granulated sugar
- ¼ cup flour, unbleached or all-purpose
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 tablespoons butter, cubed (reserve for assembling the pie)
- For the flaky pie crust:
- 1 cup vegetable shortening, cold
- 2 cups flour, unbleached or all-purpose
- 1 teaspoon salt
- ½ cup water, ice cold
- For the pie filling: Peel and slice the apples and place them in a large mixing bowl. Add the lemon juice and stir to coat. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the apples and mix well. Set aside.
- For the crust and assembling the pie: Preheat oven to 425 degrees F.
- Cut the vegetable shortening into cubes. Measure flour and salt into a large mixing bowl, then add the vegetable shortening. With clean hands mix flour and shortening thoroughly until shortening is pea-sized. Pour the ice water into the flour and shortening mixture and mix just until it forms a ball. Do not over mix.
- Take ½ of the dough, knead just a few times, using a rolling pin, roll out to about ¼" thick.
- Use a 11½" x 2" round deep dish stone pan. For this size, roll out the dough to about a 14" circle, fold the dough in half and place it in the baking dish or pie pan. Unfold the dough and press it evenly into the bottom and sides of the baking dish. Cut around the outside edge with a knife.
- Pour the apple filling into the pie crust. Put little pieces of cold butter evenly over the top of the apples.
- Sprinkle a little more flour on your counter. Take the other ½ of the dough, knead it just a few times, roll it out to about ¼" thick. Cut the dough into ½" strips with a butter knife. Twist the dough and place across the pie in one direction, and then place the rest of the strips in the opposite direction, making a lattice design on top.
- Place the pie in a large brown paper bag. Fold the open end over and staple or paper clip the paper bag closed.
- Put the bag on a large baking sheet and bake in a preheated 425 degrees F oven for one (1) hour. No need to check it because the brown paper bag will brown it perfectly.
- Remove the pie from the oven, cut open the bag and carefully remove the pie.
- Allow the pie to cool before cutting.
If you're using a 9" or 10" pie pan, this recipe will make a few tarts in a muffin pan with the extra dough and apple pie filling. Or you can cut down the recipe for the apple filling and the dough by ¼ to fit the smaller pie pan.
This delightful Brown Paper Bag Apple Pie will literally melt in your mouth! The crust is so flaky and the apple filling has the perfect blend of sugar and spices, not to mention your house will smell like a French bakery!
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I love my readers, so thank you so much for stopping by! I’ve got some great recipes in my line-up that you won’t want to miss! Have a sweet day and see you again soon!