Paper Bag Apple Pie

Preheat oven to 400º F

Toss together: 

• 6 sliced apples 
• 1/2 c. sugar 
• 2 T flour 
• 1-2 T cinnamon (or according to taste - 2 tablespoons was a little strong; 2 teaspoons was too weak)

Topping: 

• 1/2 c. sugar 
• 1/2 c. flour 
• 1/2 c. margarine 

Cut with a pastry blender (or just a fork!). Add all to a pie tin. This works with or without a lower pie shell. 

  

Lay a large brown paper bag (like for groceries) and lay it on one side. Slide the pie inside. Fold it closed. I stapled the folded edge to keep it closed. I also stapled the side folds near the base to keep it from touching the top of the oven. The bag should loosely enclose the pie without touching the sides or compressing the top.

Bake at 400º for 1 hour in large paper bag. 

"OK, let’s talk science. What does baking a pie in a paper bag even do? The paper bag functions as both a steamer and a shield for the pie. It locks in moisture, which helps to make the apples tender but not mushy. At the same time, the bag provides a protective barrier from the oven’s direct heat, ensuring the pie crust bakes evenly without over-browning." https://www.tasteofhome.com/article/how-to-make-paper-bag-apple-pie/