Real Recipes From Real Home Cooks ®

brown bag deep dish apple pie

Recipe by
Chrissy Hackley
Vestal, NY

I just loved when my great grandma made apple pies in brown bags. Haven't had it since I was a child so I decided it was past time to make one when I found myself with 10lbs of apples. Using half of them to make this big pie was a huge success! It lasted only 3 days! I hope you give this a try! Side note: this pie crust recipe included is my go to pie crust for all my pie baking. It typically makes 2 double crust pies but was perfect for a hearty flakey crust for this creation!

yield 8 serving(s)
prep time 1 Hr
cook time 1 Hr 25 Min
method Bake

Ingredients For brown bag deep dish apple pie

  • 4 c
    all purpose flour
  • 1 3/4 c
    vegetable shortening
  • 1 Tbsp
  • 2 tsp
  • 1 Tbsp
    white vinegar
  • 1 lg
  • 1/2 c
  • 5 lb
    apples, peeled, cored and cut thick
  • 3/4 c
    brown sugar
  • 3 Tbsp
  • 1 Tbsp
    lemon juice
  • 1 tsp
  • 2 Tbsp
  • 1 tsp
  • 3 Tbsp
    butter, cut into small pieces

How To Make brown bag deep dish apple pie

  • 1
    Pie crust: Mix together flour, shortening, sugar, and salt using a pastry blender or two forks. Set aside. Whisk together vinegar, egg, and water. Stir into flour mixture until all moistened. Shape into two balls. Wrap each ball in plastic wrap and chill for 15 minutes in fridge. No matter how much flour is added during rolling or how many times it is reshaped this always turns out perfect.
  • 2
    Preheat oven to 375. Make filling: Toss apples in lemon juice. Stir in sugar, vanilla, cinnamon, and salt. Set aside.
  • 3
    Take one ball of pie dough and place on heavily floured surface. Flour generously. Toll out about 4-5 inches bigger than your deep dish pie pan. For easy transfer, use a bench scraper and carefully fold well floured pie dough in half, then in half again so it is in a triangle type shape. Quickly move to pie dish and gently unfold pie dough. If it falls apart don't fret, just pinch it back together, no one will see. Pile apple filling in pie pan. Dot with butter all over the top. Roll out second ball of dough to about 1 inch bigger than pie plate. Repeat folding process to transfer dough on top of apples. Push down dough firmly around rim, cut off excess. Crimp edges how you like to, to seal. Cut several "V" vents on top of the dough. Optional: sprinkle top of dough with mixture of 1/2 cup white sugar mixed with 2 tbs cinnamon.
  • Pie in brown bag, stapled shut, on a baking sheet in oven.
    Slide pie into large brown paper bag. Fold edges of bag and staple shut with 3-4 staples. Place on baking sheet. Bake in preheated oven for 60 minutes. Remove from oven and cut a big circle in the bag over top of the pie. Return to oven and bake an additional 25 minutes.
  • Baked pie in the bag after the hole was cut.
    Let pie cool for at least 30 minutes before removing from bag and serving. Store in fridge. Enjoy!

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