Apple Pie in a Bag

  • Yield servings

An unusual baking trick produces a perfect apple pie every time.

Mark Boughton/styling: Teresa Blackburn

"When I read the November issue of Relish and your note about cooking turkey in a brown paper bag, I was reminded of the delicious apple pies that my late husband, John Wesley Holder, Jr., used to bake in brown paper bags. They were quite a hit with our family and friends. His mother worked at the hospital, and he would take one while hot for her to share with coworkers. I hope others will try and enjoy."


3 cups apples, chopped
2 unbaked piecrusts
1 egg, beaten
6 tablespoons butter, melted
3/4 cup, plus 1 tablespoon, granulated sugar divided
1/4 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon salt


  1. Preheat oven to 325F.
  2. Place apples in one pie shell.
  3. Mix egg, butter, sugars, flour, cinnamon and salt. Pour over apples. Top with remaining piecrust, trim edges evenly and fold under. Sprinkle with remaining sugar and cut slits in top.
  4. Place pie in a brown paper bag; fold over edges to seal. Bake 45 minutes to 1 hour or until brown.
  5. Carefully poke a few hopes in bag so that steam can escape.

Recipe courtesy of LaVerne Bowles Holder, Mocksville, N.C.



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