Prepare to unlock a truly old-school baking secret that yields the most remarkably tender, golden, and perfectly baked pie crust you’ve ever tasted. This Brown Paper Bag Apple Pie! recipe is a timeless classic, designed to deliver a perfectly cooked, beautifully spiced apple filling encased in a crust that is crisp, flaky, and evenly browned every single time. It’s a method that might seem unusual, but the results are nothing short of magical, ensuring your apple pie is the star of any table.

Why I Love This Recipe

This recipe is a revelation for any pie lover! What I adore most about the “brown paper bag” method is its foolproof ability to create an unbelievably tender and evenly baked crust. The bag acts like a mini-oven or a slow cooker for your pie, trapping steam and heat to prevent the edges from burning while the center bakes to perfection. It results in a pie with a uniformly golden-brown crust, no burnt spots or pale centers, and a perfectly cooked, sweet-tart apple filling.

The filling itself is a masterpiece of classic apple pie flavors, with a fragrant blend of cinnamon, nutmeg, allspice, and cloves that beautifully complements the crisp Granny Smith apples. It’s a dessert that speaks to tradition and simple pleasures, yet feels incredibly special and impressive. This method is a game-changer, and once you try it, you might never go back to baking apple pie any other way!

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Ingredients:

Dough:

• 2 2/3 cups bleached all-purpose flour (such as Gold Medal) (about 11 1/3 ounces)
• 1 teaspoon kosher salt
• 2/3 cup vegetable or canola oil
• 6 tablespoons whole milk

Filling:

• 4 medium (7-ounce) Granny Smith apples, peeled and cut into thin (1/4-inch-thick) wedges (about 5 cups)
• 2 tablespoons cornstarch
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 cup plus 2 teaspoons granulated sugar, divided

Additional Ingredients:

• 3 tablespoons cold unsalted butter, cubed, divided (1 tbsp for filling, 2 tbsp for topping)
• 1 large brown paper grocery bag (clean, unfolded)

Swaps and Notes

• Flour: Bleached all-purpose flour like Gold Medal is traditional for this specific crust texture, but unbleached all-purpose flour should also work.
• Oil: Vegetable or canola oil is standard for this “oil pie crust” which is known for its tenderness. Do not substitute with butter or shortening in the dough.
• Milk: Whole milk adds richness to the dough. Any dairy or non-dairy milk should work.
• Apples: Granny Smith apples are preferred for their tartness, which balances the sweetness of the filling, and their ability to hold their shape during baking. You can use a mix of apples (e.g., Granny Smith with Honeycrisp or Fuji) for more complex flavor, but ensure they are firm baking apples.
• Spices: The blend of cinnamon, nutmeg, allspice, and cloves creates a classic, warm apple pie flavor. Feel free to adjust to your preference.
• Sugar: Granulated sugar is used for both the filling and a sprinkle on top.
• Butter (cubed): Cold butter dots on the filling and top crust add richness and promote browning.
• Brown Paper Bag: Use a standard, clean, unprinted brown paper grocery bag. Do not use plastic bags, foil, or waxed paper, as they are not safe for this method. The bag creates a humid environment for even baking.

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Directions:

Baking this Brown Paper Bag Apple Pie involves a special technique for the crust and a flavorful filling that comes together beautifully.

1. Preheat Oven & Prep Dough: Preheat your oven to 425°F (225°C). In a large mixing bowl, using a fork, stir together the 2 2/3 cups all-purpose flour and 1 teaspoon kosher salt. Add the 2/3 cup vegetable or canola oil and 6 tablespoons whole milk to the dry ingredients; stir until the dough just starts to come together. Gently knead the dough using your hands until it forms a smooth ball and no dry streaks of flour remain.
2. Divide & Chill Dough: Divide the dough in half. Flatten each half into a disk, making one disk slightly larger than the other (this will be for your bottom crust). Cover both disks tightly with plastic wrap and set them aside at room temperature while you prepare the filling. Clean and dry the mixing bowl.
3. Prepare Filling: Gently toss together the peeled and thinly sliced Granny Smith apples, 2 tablespoons cornstarch, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon kosher salt, 1/8 teaspoon ground allspice, 1/8 teaspoon ground cloves, and 1 cup of the granulated sugar in the cleaned large bowl until all the apple wedges are thoroughly combined and coated with the spices. Set the apple mixture aside, and let it stand for 15 minutes, stirring occasionally, until the sugar is moistened and the apples start to release some juice.
4. Roll Out Bottom Crust: Unwrap the larger dough disk. Place it between two sheets of parchment paper. Roll out the dough to a 13-inch round, about 1/8 inch thick. Carefully peel off the top sheet of parchment paper. Invert the dough into a standard 9-inch pie plate, centering it; discard the parchment paper. Gently press the dough into the corners of the pie plate. Trim any overhang dough around the edges, leaving about 1/2 inch. Use any scraps to patch small holes or thin spots in the crust if needed.
5. Fill the Pie: Transfer the prepared apple filling into the prepared pie plate, mounding it slightly in the center. Dot 1 tablespoon of the cubed cold unsalted butter evenly over the apples.
6. Roll Out Top Crust: Unwrap the smaller disk of dough. Place it between two sheets of parchment paper. Roll it out to a 12-inch round, about 1/8 inch thick.
7. Place Top Crust & Crimp: Carefully peel off the top sheet of parchment paper. Invert the dough round over the apple filling; peel off and discard the remaining sheet of parchment paper. Trim any overhang dough as needed; use scraps to patch any holes, if needed. Press the edges of the top and bottom dough together firmly, and crimp as desired for a decorative seal.
8. Vent & Butter/Sugar Top: Cut 3 small vents into the top of the pie with a sharp knife, being careful not to cut too close to the edges. These allow steam to escape during baking. Dot the top of the pie with the remaining 2 tablespoons of cubed cold unsalted butter, distributing them evenly. Sprinkle the entire top of the pie evenly with the remaining 2 teaspoons of granulated sugar.
9. Bake in Bag: Carefully place the entire pie (in its pie plate) inside a clean, unfolded brown paper grocery bag. Fold over the open end of the bag tightly to secure it, creating a sealed pouch around the pie. Transfer the bagged pie to a baking sheet.
10. Bake & Cool: Bake in the preheated oven for 50 minutes to 1 hour. The bag will puff up, which is normal. After baking, carefully remove the baking sheet with the bagged pie from the oven. Using scissors, carefully cut open the end of the brown paper bag and gently slide the pie out onto the baking sheet. Let the pie cool completely on a wire rack before serving, for about 2 hours. This allows the filling to set.

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Pro Tip:

The “brown paper bag” method is truly the secret to this pie’s perfect crust. The bag helps to evenly distribute the heat and steam, resulting in a crust that is uniformly golden, perfectly crisp, and never burnt, even around the edges. Ensure your bag is plain brown paper, free of any ink or plastic linings, and that it’s a full grocery bag size to safely contain the pie.

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Serving Suggestions and Pairings

This Old-Fashioned Brown Paper Bag Apple Pie is a classic for a reason, and it shines brightly with simple accompaniments.

• A La Mode: A warm slice of apple pie with a scoop of vanilla bean ice cream melting over the top is the quintessential pairing.
• Whipped Cream: A dollop of freshly whipped cream adds a light, airy contrast.
• Cheddar Cheese: For a true traditional experience (especially in some parts of the US!), serve a slice with a thin slice of sharp cheddar cheese.
• Coffee or Tea: A warm cup of coffee or a comforting herbal tea complements the sweet-tart flavors.
• Other Fruit Desserts: If you love classic fruit-filled baked goods, consider pairing a smaller slice of this with a taste of my Old Fashioned Peach Cobbler for a delightful fruit dessert spread.

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Storage and Leftover Tips

This apple pie stores quite well, allowing you to enjoy it for days.

• Storage (Room Temperature): Store leftover apple pie, loosely covered with plastic wrap or aluminum foil, at room temperature for up to 2 days. The crust may soften slightly.
• Storage (Refrigerated): For longer storage, or in warmer climates, cover tightly and refrigerate for up to 3-4 days.
• Reheating: To warm individual slices, reheat in a toaster oven or oven at 300°F (150°C) until warmed through and the crust is slightly crisped. Avoid microwaving, as it can make the crust soggy.
• Freezing: Baked and completely cooled apple pie can be frozen. Wrap tightly in plastic wrap, then aluminum foil, and store in a freezer-safe bag or container for up to 3-4 months. Thaw in the refrigerator overnight or at room temperature, then reheat if desired.

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More Recipes You Will Love

If you loved the comforting, classic, and easy-to-make nature of this apple pie, you’ll definitely want to explore some of these other fantastic baking and sweet treat recipes:

• For another beloved fruit dessert, check out Old Fashioned Peach Cobbler.
• If you’re a fan of rich, indulgent treats, my These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession are a must-try.
• For a sweet and simple way to use up ripe fruit, don’t miss This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas.
• And for a bright, zesty, and moist cake, consider Coconut Lemon Pound Cake.

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Final Thoughts

This Brown Paper Bag Apple Pie! recipe is a game-changer for anyone seeking that elusive, perfectly baked pie. It’s a testament to the wisdom of old-fashioned baking techniques, combining a simple yet effective method with classic, comforting flavors. The result is a stunning pie with a flawless crust and a tender, perfectly spiced apple filling that will surely become a cherished family favorite. Go ahead, embrace the brown paper bag, and bake the best apple pie of your life!

What’s your favorite pie to bake, and do you have any unique baking tricks? Share your tips and ideas in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.