This easy Paper Bag French Apple Pie recipe is sweet, has an evenly browned, crunchy crust topping, and a tender, juicy filling, thanks to the sealed bag in the oven. There's less mess, too!
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This original recipe comes from an old Natchez, MS church cookbook. People have been baking pies in paper bags for a long time, so don't shy away from it. I'll show you how!
It's so easy to make, especially when using pie crust from the grocery store. But if you're in the mood for making pie dough, this Classic Homemade Pie Crust makes a perfect apple pie.
Making pie crust is so satisfying to me, especially when using a food processor. I throw all the ingredients in there, rev it up, and then roll it out into a pie plate. I call it pie-therapy!
My Mawmaw's Fresh Apple Cake is another delicious dessert made with fresh apples, pecans, and warm spices. The cake moistens after a day or two, and the flavor intensifies as the apples release moisture, blending well with the sweet spices.
Jump to:
Ingredients
French apple pie is different from American apple pie. It's topped with a sweet batter to form a crunchy crust instead of the same topping as the bottom crust.
Apple Filling
- Apples - red delicious or Granny Smith apples work well; peeled, cored, and thinly sliced.
- Lemon juice - the fresh or bottled juice of a lemon coats the apples so they don't turn brown, adding flavor to the juicy apple filling.
- Cinnamon - the warm spice is a favorite in apple recipes.
- Nutmeg - adds more depth and warmth and pairs well with cinnamon.
- White granulated sugar - the right amount of sweetness.
- All-purpose flour - to thicken the apple mixture.
- Prepared pie crust - a regular store-bought or Classic Homemade Pie Crust in a pie plate.
- Paper bag - one large brown paper bag.
Crunchy Topping
- White, granulated sugar - for a sweet top crust.
- Light brown sugar - adds a sweet, molasses taste.
- All-purpose flour - forms ingredients into a thick batter to dot on top for a perfectly browned top crust.
- Salted butter - the salty flavor and fat make the perfect topping.
See the recipe card for quantities and nutrition facts.
Instructions
Next time, save that grocery-store paper bag instead of throwing it out and use it to make this brown-bag apple pie. The paper won't burn in an oven at 400 degrees F or below; it will smell like burning wood. I find the unique fragrance pleasant and a reminder of the wood-burning fireplace we once had.
- Preheat the oven to 400°F.
- Place apples in a large bowl and pour the lemon juice over them, gently tossing to coat.
- Combine flour, cinnamon, nutmeg, and sugar in a small bowl, then gently stir them into the apple slices to coat.
- Pour the filling ingredients into the prepared, unbaked pie crust, then spread the apples evenly.
- Put brown sugar, white sugar, flour, and softened butter into a medium bowl and stir with a fork until blended.
- Dot the topping evenly with rounded teaspoonfuls of batter over the apples.
- Place the pie in a large paper bag on a baking sheet, fold the opening to close, and use paper clips or staples to keep it sealed.
- Place the cookie sheet with the sealed paper bag in the preheated oven.
- Bake in the oven for 50-60 minutes, or until the top of the pie is golden brown.
Hint: Make sure the bag doesn't touch the sides of the pie while it's baking; it could overbrown in that spot.
Serve it warm with a scoop of vanilla ice cream for a special treat!
Substitutions
- Apples - Substitute apples for pears and make a fine pear pie.
- Lemon - Use bottled lemon juice instead of fresh juice to keep the apples from turning brown and add flavor to the filling.
Variations
- Cover the pie with a regular pie crust, then make slits in the top crust before baking in the paper bag.
- You can bake this pie without the paper bag at the same temperature, but the results may vary, especially for a golden-brown, juicy pie.
Equipment
Any kind of pie plate can be used. I like this reliable French-made (since 1850), Emile Henry Ruffled Pie Dish.
Henry Emile Pie Plate
Buy Now → 
This deep-dish ceramic plate is easy to clean and scratch-resistant. The all-natural materials are dishwasher-and microwave oven-safe. The plate distributes heat evenly and retains heat longer, transferring it from the freezer to the refrigerator, to the hot oven, and then right to the table for serving. My favorite pie plate!
Storage
The pie can easily be stored on the counter for a day, or covered in the refrigerator for up to 5 days, or in the freezer in an airtight container for up to 2 months.
Top Tip
Check the pie after 50 minutes of baking. If it is evenly browned, remove it; if not, bake it for another 10 minutes. The paper bag must be tightly closed so the steam can brown it and prevent the pie from drying out.
FAQ
Baking an apple pie in a sealed paper bag creates the perfect atmosphere, resulting in a juicy, golden-brown pie. The paper bag also catches any overflow from the pie while it's baking.
Make or purchase an unbaked apple pie, place it in a brown paper bag on a cookie sheet, seal the bag, and bake it until golden brown.
Yes, bake a pie in a sealed paper bag at 400°F until golden brown. The steam from the sealed bag browns the crust, keeping the pie nice and juicy.
Related
Looking for more pie recipes? Try these:
Pairing
These favorite comfort foods will go well with your Brown Bag French Apple Pie:
- Chicken Fricassee With Dumplings, A Rustic Cajun Chicken Stew
- Comforting Cajun Meatball Stew
- More Casserole, Cast Iron One-Pot Meal
- Wild Goose Gumbo: A Cajun, Field To Table Recipe
- Gumbo z'Herbes Made With Greens, A Green Gumbo Recipe
- Fish In Red Gravy
- Cheesy Crawfish Lasagna, A Spicy Cajun Recipe
- Louisiana Shrimp And Corn Soup, A Cajun Recipe
📖 Recipe
Paper Bag French Apple Pie, Baked In The Oven
This Paper Bag French Apple Pie's sweet, crunchy topping is evenly browned, and the filling is tender and juicy, thanks to the sealed bag in the oven. There's less mess, too!
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Ingredients
Apple Filling
- 4 large apples, peeled, cored, and thinly sliced (about 5 cups)
- 2 tablespoons lemon juice, fresh or bottled
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup white granulated sugar
- 2 tablespoons all-purpose flour
- 1 - 9-inch prepared, deep-dish, unbaked pie crust
- 1 large paper bag
Crunchy Topping
- ¼ cup white, granulated sugar
- ¼ cup light brown sugar
- ½ cup all-purpose flour
- 1 stick salted butter, softened at room temperature
Instructions
Filling
- Preheat the oven to 400°F.
- Pour lemon juice into a medium bowl, then add the apple slices, gently tossing to coat each slice.
- Combine flour, cinnamon, nutmeg, and sugar in a small bowl, then gently stir them into the apple slices to coat.
- Pour the filling into the prepared, unbaked pie crust, then spread the apples evenly.
Topping
- Put the sugars, flour, and butter into a small bowl and stir with a fork.
- Drop the topping evenly with rounded teaspoonfuls onto the pie filling.
- Place the pie in a large paper bag, fold it to close, and paper clip or staple it shut.
- Bake in the oven for 50-60 minutes, or until golden brown.
Notes
- Make sure the pie doesn't touch the sides of the paper bag so it doesn't unevenly brown.
- The bag will not burn at 400°F or below in an oven, but will give off an aroma like burning wood.
- Check the pie after 50 minutes of baking. If it is evenly browned, remove it; if not, bake it for another 10 minutes. The paper bag must be tightly closed.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Sweets
- Method: Bake
- Cuisine: French
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"If you want to change the world, start off by making your bed."
Admiral Bill McRaven (Navy Seal)
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