Brown Bag Apple Pie

If you’ve ever pulled an apple pie out of the oven to find a burnt crust or soupy filling, baking an apple pie in a brown bag might be the game-changing trick you didn’t know you needed!

While there are plenty of pie-baking tips, like using a pie shield to protect the edges or precooking the filling, the paper bag apple pie method is a one-step hack. It keeps the crust crisp and flaky without overbrowning and gives you a tender, thickened fruit filling every time.

The best part about this brown bag apple pie recipe? The big reveal! Since you can’t peek inside while it bakes, tearing open the bag to uncover a golden pie bubbling with spiced apple goodness feels almost magical. And the paper bag method isn’t just for apple pies—you can use it with most fruit pie recipes.

Why do you bake an apple pie in a brown paper bag?

Baking an apple pie in a brown paper bag guarantees a crisp, evenly cooked crust and a perfectly tender fruit filling. But how does it work? The paper bag acts as both a steamer and a shield. It traps moisture to keep the apples tender, not mushy, and protects the crust from the oven’s direct heat. The pie bakes up flaky and golden all over without overbrowning.

Ingredients for Brown Bag Apple Pie

• Pie dough: You’ll need enough dough for a double-crust pie (unless you want to skip the top crust for a crumble topping—see below!). Store-bought pie crust is a timesaver, but if you want to bake the entire pie from scratch, you need only four ingredients to make a classic butter crust.
• Apples: The best apples for pie are firm and hold their shape when cooked, like Granny Smith, Honeycrisp or Braeburn apples. We recommend using a mix of sweet and tart varieties for more complexity.
• Sugar: We use brown sugar and granulated white sugar to sweeten the pie filling and add a touch of caramel flavor.
• Tapioca flour: This thickening agent helps set the filling and keeps the apple juices from turning the filling into a soupy mess. You can also use cornstarch if you don’t have tapioca flour.
• Spices: Ground cinnamon and nutmeg bring that signature cozy flavor that apple pie is known for.
• Lemon juice: A couple of tablespoons of lemon juice brighten the flavor of the filling. Half a medium lemon should yield enough juice.
• Egg: Brushing the crust with egg wash is optional but highly recommended to give the pie an irresistible golden color and bakery-style shine.
• Brown paper bag: We’re all for eco-friendly choices, but this isn’t the time to reuse grocery bags with inks or dyes. For safe baking, stick with a plain kraft paper bag, or make your own by stapling together several large pieces of parchment.

Directions

Step 1: Prepare the crust

Preheat the oven to 425°F with your oven rack set at its lowest position. Prepare a homemade pie crust, or thaw and unwrap store-bought crust according to the package directions. On a lightly floured surface, roll half the dough to a 1/8-inch-thick circle.

Lightly grease the bottom of a 9-inch deep pie plate. Transfer the first crust into the plate, pressing it gently onto the bottom and sides of the plate. Trim the crust even with the rim. Chill the crust while you make the filling.

Step 2: Prepare the filling

Combine the apples, granulated sugar, brown sugar, tapioca flour, cinnamon, salt and lemon juice in a large mixing bowl. Toss until the apples are well coated, then let the mixture stand for 5 to 10 minutes.

Editor’s Tip: Letting the apple filling rest for a few minutes gives the fruit time to release some of its natural juices.

Step 3: Add the filling to the crust

Remove the chilled crust from the fridge and fill it with the apple mixture, mounding it toward the center.

Editor’s Tip: Pour off some of the apple juice that collects at the bottom of the bowl—removing the extra liquid helps the bottom crust bake crisp instead of soggy.

Step 4: Cover and seal the pie

Lay the second crust on top of the filling and trim off any excess crust to create a 1-inch overhang. Crimp or flute edges, then use the tip of a knife to cut a few small slits in the top crust to let steam escape. If desired, brush the entire pie with an egg wash.

Step 5: Bake

Slide the unbaked pie into a plain, large paper bag, ensuring it doesn’t touch the sides of the bag.

Fold the bag closed a few times and staple it shut. Place it on a rimmed baking sheet and then into the oven, making sure the bag doesn’t touch the walls or heating element. Bake for 50 to 60 minutes.

Step 6: Cool and serve

Remove the baking sheet from the oven and carefully open the bag—watch out for hot steam. Take the pie out of the bag and let it cool on a wire rack for at least one hour before slicing.

Editor’s Tip: Apple pie a la mode is optional, but we can’t resist it! Try a warm slice of pie topped with a scoop of vanilla ice cream.

Brown Bag Apple Pie Variations

• Add a crumb topping: Swap in a streusel crumb topping for the top layer of pie crust, just as in this apple crumb pie recipe. You need just four ingredients—sugar, cinnamon, flour and cold cubed butter—to give your pie a cozy apple crisp vibe.
• Caramel apple pie: Drizzle caramel sauce over the apples before adding the top crust, or spoon it over the baked pie before serving.
• Make a lattice top: Instead of a whole top crust, cut strips of dough and weave them to make an eye-catching lattice pie crust.
• Add nuts: Sprinkle chopped pecans or walnuts into the filling for crunch and a nutty flavor.
• Customize the filling: Swap in firm pears for half the apples to make an apple pear pie, or try another fruit combination in the filling, like apple raisin, cranberry apple or pineapple apple.

How to Store Brown Bag Apple Pie

Let the paper bag apple pie cool completely to room temperature, then wrap it in foil or place it in a pie carrier or other airtight container. You can keep it on the counter for up to two days or in the fridge for up to four days. If you’ve chilled the pie, bring it to room temperature or gently warm it in the oven before serving.

Can you freeze an apple pie?

Yes, you can freeze apple pie! Let the baked pie cool completely, then wrap it tightly in storage wrap, followed by a layer of foil. It’ll stay fresh in the freezer for up to three months. When you’re ready to enjoy it, warm it in a 350° oven for 20 to 30 minutes or until heated through.

How do you reheat apple pie?

To reheat leftover pie, warm individual slices in a 250° oven for 10 to 15 minutes, until the crust is crisp again and the filling is heated through. You can also enjoy a slice at room temperature or straight from the fridge—it’s all about how you like it best!

Brown Bag Apple Pie Tips

Who invented apple pie in a paper bag?

The pie in a bag method has been around for generations. It first appeared in an old Amish cookbook called The ABC of Paper Bag Cookery. The technique was later made famous by The Elegant Farmer, a farm kitchen in Mukwonago, Wisconsin, where their signature brown bag apple pie has become a Midwest staple.

What type of bag should you use?

Whether baking an apple pie or any other fruit pie in a bag, always choose a plain kraft paper bag free of inks or dyes. Bags printed with ink can release unpleasant odors or even harmful toxins when exposed to high oven heat.

No kraft bag available? You can make your own “bag” by stapling or folding several large sheets of parchment. Be sure to seal it well—any gaps will let steam escape and that trapped steam is what makes this method work its magic.

Is it safe to bake a pie in a paper bag?

Yes, baking a pie in a paper bag is safe as long as you use a plain kraft paper bag that’s free of ink, dyes, glues or other coatings. The oven temperature for most pie recipes isn’t high enough for the bag to catch on fire. Just make sure the bag doesn’t touch the oven walls or heating element.