Superb Apple Pie

Brown bag apple pie sounds like a county fair gimmick until you slice into one. Sealing the whole pie inside a paper grocery sack traps the moisture, gently steaming the apples into spoonable tenderness while the streusel topping bakes into a crackly, golden crust. The result is a pie that’s somewhere between a classic Dutch apple and an apple cobbler, with none of the soggy-bottom worries.

The pat-in oil crust is the other reason this pie is a beginner’s dream. No chilling, no rolling, no fussing with cold butter. The flour, oil, and milk get mixed and pressed straight into the pan, and the long bake gives it plenty of time to set up properly.

No peeking is the cardinal rule. Opening the bag mid-bake releases the steam and undoes all the magic. Trust the timer and slit the bag open only when the full ninety minutes are up.

Use a firm baking apple like Granny Smith, Honeycrisp, or Braeburn. Soft apples like Red Delicious will collapse into applesauce inside that long, gentle steam-bake.

Pro Tips

• Use a plain brown paper grocery bag, not a glossy or printed one. Coatings can leach into the pie.
• Place the bagged pie on a sheet pan in case any juice escapes during the bake.
• If your oven runs hot, drop the temperature to 325°F (160°C) to prevent the bag from scorching.
• Let the pie cool completely before slicing for clean, set wedges. Reheat individual slices for a warm dessert.

Variations

• Add a handful of chopped pecans to the streusel topping for extra crunch.
• Stir a tablespoon of brandy or bourbon into the apples before filling.
• Swap half the white sugar in the topping for brown sugar for a deeper, more caramelized crust.