Apple Pie in a Brown Paper Bag Recipe

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Apple Pie in a Brown Paper Bag
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  1. To make the bottom crust, stir the flour and white sugar together in a bowl until well-combined. Rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water, a couple of tablespoons at a time, mixing the dough together lightly with a fork until it barely holds together.
  2. Form the dough into a ball and roll it out to a circle about 1/8-inch thick. Gently ease the dough into an 8-inch pie dish. Cut off any excess pastry with a knife. Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. Set the crust aside.
  3. To make the pie filling, stir the apples, brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, ginger, and lemon juice together in a large bowl; set aside.
  4. To make the topping, mix 1/2 cup of flour, 1/2 cup of softened butter, and the superfine sugar together in a bowl until you have a sticky, moist dough.
  5. To assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. Fill the pie with the apple mixture, piling it up in a mound shape. Pinch off pieces of the topping mixture, flatten them a little with your fingers, and dot them at random all over the top of the filling, covering as much of the filling as possible.
  6. Preheat oven to 425 degrees F (220 degrees C).
  7. Tear off 2 30-inch-long pieces of parchment paper and place them in a cross shape on a work surface. Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to completely enclose and seal in the pie. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.
  8. Bake in the preheated oven for 1 hour. Don't peek inside the parchment paper while baking. Remove from the oven, carefully tear the parchment paper away from the pie, and let cool; serve warm. Store leftovers in refrigerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4251.92 Kcal (17802 kJ)
Calories from fat 1491.94 Kcal
% Daily Value*
Total Fat 165.77g 255%
Cholesterol 427.21mg 142%
Sodium 203.53mg 8%
Potassium 2885.15mg 61%
Total Carbs 701.66g 234%
Sugars 439.72g 1759%
Dietary Fiber 53.95g 216%
Protein 23.96g 48%
Vitamin C 125.4mg 209%
Vitamin A 2mg 66%
Iron 4mg 22%
Calcium 431.7mg 43%
Amount Per 100 g
Calories 141.54 Kcal (593 kJ)
Calories from fat 49.66 Kcal
% Daily Value*
Total Fat 5.52g 255%
Cholesterol 14.22mg 142%
Sodium 6.77mg 8%
Potassium 96.04mg 61%
Total Carbs 23.36g 234%
Sugars 14.64g 1759%
Dietary Fiber 1.8g 216%
Protein 0.8g 48%
Vitamin C 4.2mg 209%
Vitamin A 0.1mg 66%
Iron 0.1mg 22%
Calcium 14.4mg 43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 98.1
  • 117

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

Bad Points

  • High in Sugar,
  • High in Total Fat

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