Brown Bag Apple Pie Recipe
A mouthwatering midwest brown bag apple pie recipe that will knock your socks off!
    Servings Prep Time
    8 45 min.
    Cook Time
    1 hr. 15 min
    Servings Prep Time
    8 45 min.
    Cook Time
    1 hr. 15 min
    Ingredients
    Pie Crust
    Pie Filling
    Instructions
    1. In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear.
    2. Add the water and pulse briefly—it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.
    3. When you are ready to make the pie, lightly flour a work surface. Butter your pie dish to prevent sticking. Roll out 1 disk to a circle about 1/8-inch thick.
    4. Keep rolling until the circle is wider than your pie dish. Line the pie pan with the dough, letting the edge hang over a bit. Cut off excess around the pie dish with a knife.
    5. Roll the second disk, place it on a sheet pan and chill it until it’s time to top the pie.
    6. Preheat the oven to 375 degrees F
    Pie Filling
    1. In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together in a bowl.
    2. Dump into the pie shell. Place small pieces of butter into the apples.
    3. Cover the pile of apples now in your pie dish with the rolled-out top crust. Press with fork around or pinch for decorative edge. Cut a few shapes out of the top for venting.
    Baking the Pie
    1. Slide the pie into the brown paper bag, fold the top down, and staple bag shut. Place it on a sheet pan. Bake for 1 hr.
    2. Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown. (bout 15 minutes more.)
    3. Serve while it’s still warm!