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Easy Brown Bag Apple Pie

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This Easy Brown Bag Apple Pie is a foolproof recipe that ensures a perfectly baked pie every time. Baking it in a brown paper bag locks in moisture while creating a golden, flaky crust and tender, flavorful apple filling. It’s a rustic and delicious twist on the classic apple pie!

Why You’ll Love This Recipe

  • The brown bag method guarantees even baking and prevents over-browning of the crust.
  • The apple filling is perfectly spiced and tender.
  • No special equipment is needed—just a paper bag and basic baking tools.
  • It’s a show-stopping dessert for holidays, potlucks, or family dinners.
  • Easy to make with simple, pantry-staple ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pie Filling:

  • Apples (Granny Smith, Honeycrisp, or a mix)
  • Granulated sugar
  • Brown sugar
  • All-purpose flour
  • Ground cinnamon
  • Nutmeg
  • Salt
  • Lemon juice

For the Pie Crust:

  • Premade pie crusts (top and bottom) or homemade pie dough

For the Topping:

  • Butter
  • Granulated sugar
  • All-purpose flour

Directions

this recipe

For the Filling:

  1. Peel, core, and slice the apples into thin slices. Place them in a large mixing bowl.
  2. Add granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss until the apples are well coated.

Assembling the Pie:

  1. Preheat your oven to 375°F (190°C).
  2. Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess crust around the edges.
  3. Pour the apple filling into the crust, mounding it slightly in the center.
  4. For the topping, mix softened butter, sugar, and flour in a small bowl until crumbly. Sprinkle evenly over the apple filling.
  5. Place the second pie crust over the filling and seal the edges. Cut small slits in the top crust to allow steam to escape.

Baking:

  1. Slide the entire pie into a large brown paper bag and fold the open end closed. Staple or paperclip the bag to secure it. Place the bag on a baking sheet.
  2. Bake for 1 hour. Remove the pie from the bag carefully (the bag will be hot) and let it cool for at least 30 minutes before slicing.

Servings and Timing

  • Servings: 8 slices
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes

Variations

  • Dutch Apple Pie: Replace the top crust with a streusel topping made of butter, sugar, and oats.
  • Caramel Apple Pie: Drizzle caramel sauce over the filling before adding the top crust.
  • Spiced Apple Pie: Add a pinch of ground cloves or allspice for extra warmth.
  • Gluten-Free: Use a gluten-free pie crust and substitute gluten-free flour in the filling and topping.
  • Mini Pies: Make individual pies using ramekins and adjust the baking time accordingly.

Storage/Reheating

  • Storage: Store the pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Freezing: Wrap the baked pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Warm slices in a 350°F (175°C) oven for 10–15 minutes or microwave individual slices for 20–30 seconds.

FAQs

Why use a brown paper bag?

The bag traps steam, ensuring the pie bakes evenly while the crust stays golden and crisp.

Is it safe to bake with a paper bag?

Yes, as long as the bag is plain, untreated, and free of any coatings or ink.

Can I use different apples?

Absolutely! A mix of sweet and tart apples adds depth of flavor.

Do I need to pre-cook the apple filling?

No, the apples will cook perfectly inside the pie during baking.

Can I use store-bought pie crust?

Yes, premade pie crusts work great for this recipe.

What if I don’t have a brown paper bag?

You can tent the pie with aluminum foil instead, but the results may vary slightly.

How do I prevent the pie from being too runny?

Toss the apples with flour and sugar to thicken the juices as they bake.

Can I make the pie ahead of time?

Yes, bake it the day before and store it covered at room temperature or in the fridge.

What’s the best way to seal the crust edges?

Pinch the edges together or use a fork to crimp them securely.

Can I add nuts or raisins?

Yes, mix in chopped pecans, walnuts, or raisins for added texture and flavor.

Conclusion

This Easy Brown Bag Apple Pie is a must-try recipe for pie lovers and home bakers alike. With its golden crust, tender apples, and delightful spices, it’s the perfect dessert for any occasion. The brown bag method takes the guesswork out of baking, ensuring a flawless pie every time. Serve with a scoop of vanilla ice cream for a truly irresistible treat!

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Easy Brown Bag Apple Pie

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  • Author: clara
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This classic apple pie is baked inside a brown paper bag, locking in moisture for a soft, juicy filling and a beautifully golden crust.

Ingredients

Units Scale

For the Crust:

  • 2 1/2 cups (310 g) all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup (225 g) unsalted butter (cold, cubed)
  • 6–8 tbsp ice water

For the Filling:

  • 6 cups (about 6 medium) apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp work well)
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (55 g) brown sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg (optional)
  • 1 tbsp lemon juice

For the Topping:

  • 1/2 cup (65 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (55 g) unsalted butter (cold, cubed)

Instructions

Make the Pie Crust:

  1. Combine Dry Ingredients:
    • In a large bowl, whisk together the flour, salt, and sugar.
  2. Cut in Butter:
    • Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  3. Add Ice Water:
    • Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 30 minutes.

Prepare the Filling:

  1. Mix the Apples:
    • In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat the apples evenly.

Assemble the Pie:

  1. Roll Out the Dough:
    • Roll out one disk of dough on a floured surface into a 12-inch circle. Fit it into a 9-inch pie dish, trimming any excess dough hanging over the edges.
  2. Add the Filling:
    • Pour the apple filling into the crust, spreading it evenly.
  3. Make the Topping:
    • In a small bowl, combine the flour, sugar, and cubed butter. Use a pastry cutter or your fingers to create a crumbly mixture. Sprinkle the topping evenly over the apples.
  4. Place in a Brown Paper Bag:
    • Place the pie dish inside a large brown paper bag. Fold the open end of the bag and staple it shut. Place the bag on a baking sheet to catch any drips.

Bake the Pie:

  1. Bake:
    • Preheat your oven to 375°F (190°C). Bake the pie in the brown bag for 1 hour.
  2. Cool and Serve:
    • Carefully remove the pie from the bag (it will be hot!) and let it cool for at least 30 minutes before serving.

Notes

  • No Brown Bag? Use parchment paper or a baking dome to achieve similar results.
  • Apple Variety: Mixing tart (Granny Smith) and sweet (Fuji or Honeycrisp) apples adds depth of flavor.
  • Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.

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