So why use a brown bag when making a brown bag apple pie? Simple, the brown bag traps all the steam from the apples, creating a top crust that is done to perfection and with a flavor throughout the pie that is unlike any pie you’ve ever tasted. And speaking of the frosting top, this is another unique feature of this recipe. Instead of using standard pie crust for the top, we’re using this frosting which is made from brown sugar, flour, sugar and butter.
When choosing apples for this brown bag apple pie recipe, there are many varieties from which to select/ Of course, you can go with whatever your favorite might be, it will still be good. But certain apples lend themselves to the baking process and can really bring out even more flavors. My personal favorite is to use a combination of Granny Smith and Honey Crisp apples. It’s the perfect combination of tart and sweet. Of course, there are many health benefits to apples. Check out this awesome article on the health benefits of apples.
Obviously, you will want to use care when placing the bag in the oven. Make sure it is not touching the heating element or the sides of the oven. Also, when placing the pie in the bag, make sure the sides and top of the bad are not touching the bag.
- 2 lbs of apples - Pick 2 kinds if possible
- ½ cup granulated sugar
- 2 tablespoons flour
- ½ teaspoon cinnamon
- PIE CRUST INGREDIENTS
- 2½ cups all-purpose flour
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 cup of chilled butter, cut into small pieces
- ¼ cup chilled water
- BROWN SUGAR FROSTING TOP INGREDIENTS
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup dark brown sugar
- ¾ cup of softened butter
- Using pie crust ingredients, prepare pie crust first. Using a food processor, combine 2½ cups flour, 1 teaspoon salt and 1 teaspoon granulated sugar and butter. Pulse mix until mixture is course. add chilled water and continue pulsing until mixture is crumbly, but holds together when squeezed with hands.
- Remove mixture from processor and knead with your hands for a minute and shape into a large ball. Cover counter top with parchment paper, place dough ball on parchment, and begin to flatten with your hands. When it's about ¼" thick, use a rolling pin and roll out dough so that's it's large enough to fill the bottom and sides of a pie tin.
- Place pie tin, upside down on crust, and carefully lift up parchment paper and flip the whole thing over into the pie tin. Remove parchment paper. Using your hands, carefully work pie crust into pie tin, pressing down any bubbles and making sure it's flush against the side. Set aside.
- Peel and slice apples. Add a tablespoon of lemon juice to prevent browning.
- Combine ½ cup granulated sugar, 2 tablespoons flour and ½ teaspoon cinnamon with apples and mix well with hands, thoroughly coating all the apples. Fell free to taste a piece of apple at this point - it' amazing! Place mixture into pie tin with the pie crust. Now time to make the frosting top...
- In a medium bowl, combine ¼ cup dark brown sugar, ¼ cup light brown sugar, ½ cup granulated sugar, ¾ cup flour and ¾ cup softened butter. Mix well. Spread mixture over top of apples, thus finishing off the assembly of the pie. Time to put in in the bag and bake!
- Place pie in brown grocery store bag and staple closed. Make sure pie is not touching sides or top of the bag.
- Bake at 400 degrees F for 1 hour and 10 minutes.
- Remove from oven and very carefully open bag - paying attention to not get burned by the steam. Let pie and set for at least 1 hour before serving.