This Paper Bag Apple Pie is amazing and so simple to make. A delicious crumb topping and simple, flaky pie crust. Add a scoop of ice cream and drizzle of caramel sauce and you have an amazing dessert.
Apple pie baked. . . how?
Yes, in a paper bag!
Are you asking why?
Because it turns into the most amazing pie ever with a glorious flaky crust, and perfectly cooked apple filling.
I think the smell of apple pie baking is one of the most amazing, comforting and heart warming smells ever.
If I could, I’d bake an apple pie every single day just so my house would have that heavenly scent. But that would be an awful lot of pie to eat, so I’ll just have to settle with my candle warmers doing the job.
Anyway, this pie is one of my all time favorite apple pies ever. I remember the first time I made it, I was so intrigued by the fact that you bake in a paper bag. I wasn’t sure how it was going to crisp up baking inside the bag, but it does and it’s delicious, and fabulous, and ridiculously good. Just look at that yummy topping.
If you have a pie crust phobia, no need to worry because I promise this crust is so simple to make. There is no rolling required. You just combined all the ingredients and press it into the pie plate. Easy peasy! And it is the most flaky, delicious crust.
This has been my go-to apple pie for years. It’s not complicated, it’s incredible and the gooey mess from it bubbling over stays in the bag (lol!).
You’ll want to devour this entire pie all by yourself. Well, at least I always want to. And if the pie isn’t good enough on it’s own, try adding a scoop of vanilla ice cream (duh, no brainer) and caramel sauce. . . I’m speechless.
With the holidays just around the corner, you need this pie in your life. Your family will thank you.
What are the best kind of apples to use?
My favorite apples to use in any apple pie are Granny Smith. I love their texture and the little bit of tartness always helps offset the sweetness of pies. Honey Crisp are another good choice, but go ahead and use what you love.
A few baking tips:
- If your pie dish is bigger than a 9-inch, the pie dish may not be as full, so you might want to slice a couple extra apples.
- This isn’t a pie dough that needs to be rolled out. Be sure to just pat the dough into the bottom and sides of the dish with your fingers. It doesn’t have to be perfectly smooth because it’s just going to be covered up with the delicious pie filling.
- Don’t forget to place the entire bag with the apple pie in it on a large cookie sheet and make sure the paper bag isn’t touching the sides of the oven.
- No peeking! The beauty of the brown bag method is that it helps seal in all the delicious flavor and juice. I know it might be tempting, but don’t open the bag while it’s cooking and let the bag work its magic.
BE SURE AND PIN THIS TO YOUR PINTEREST BOARDS SO YOU CAN MAKE IT LATER.
Recipe Source: Adapted slightly from A Pinch of Salt Lake Cookbook (one of my favs!)
Originally posted October 2017