Apple Pie in a Brown Paper Bag

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Description

This is the most incredible pie. Cooking it in the brown paper bag makes the filling soft and juicy and the top crunchy. I have made this recipe for over 25 years and everyone who has ever eaten it can’t believe how wonderful it is! I was given this recipe by my best friend and I think she got it from her friend’s grandmother. After so many years I decided it was time to share it with the world! Serve warm with vanilla ice cream. Reheats very well.

Ingredients

  • 1 cup all-purpose flour
  • 1 ½ teaspoons white sugar
  • 6 tablespoons unsalted butter
  • 2 ½ tablespoons cold water, or more as needed
  • 5 pounds Granny Smith apples – peeled, cored and thinly sliced
  • ½ cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 pinch ground ginger
  • 2 tablespoons lemon juice
  • 2 tablespoons graham cracker crumbs
  • ½ cup all-purpose flour
  • ½ cup softened butter
  • ½ cup superfine sugar
  • 2 12×30-inch pieces of parchment paper

Instructions

  1. To make the bottom crust
  2. stir the flour and white sugar together in a bowl until well-combined. Rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water
  3. a couple of tablespoons at a time
  4. mixing the dough together lightly with a fork until it barely holds together.
  5. Form the dough into a ball and roll it out to a circle about 1/8-inch thick. Gently ease the dough into an 8-inch pie dish. Cut off any excess pastry with a knife. Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. Set the crust aside.
  6. To make the pie filling
  7. stir the apples
  8. brown sugar
  9. 2 tablespoons of flour
  10. the cinnamon
  11. nutmeg
  12. ginger
  13. and lemon juice together in a large bowl; set aside.
  14. To make the topping
  15. mix 1/2 cup of flour
  16. 1/2 cup of softened butter
  17. and the superfine sugar together in a bowl until you have a sticky
  18. moist dough.
  19. To assemble the pie
  20. cover the bottom of the pie crust with a light
  21. even layer of graham cracker crumbs. Fill the pie with the apple mixture
  22. piling it up in a mound shape. Pinch off pieces of the topping mixture
  23. flatten them a little with your fingers
  24. and dot them at random all over the top of the filling
  25. covering as much of the filling as possible.
  26. Preheat oven to 425 degrees F (220 degrees C).
  27. Tear off 2 30-inch-long pieces of parchment paper and place them in a cross shape on a work surface. Place the filled pie in the center of the two pieces of parchment
  28. bring the paper ends up over the pie and fold and staple the parchment paper over the pie to completely enclose and seal in the pie. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.
  29. Bake in the preheated oven for 1 hour. Don’t peek inside the parchment paper while baking. Remove from the oven
  30. carefully tear the parchment paper away from the pie
  31. and let cool; serve warm. Store leftovers in refrigerator.

Prep Time: 25 mins

Cook Time: 1 hr

Total Time: 1 hr 45 mins

Servings: 10

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