Brown Bag French Apple Pie
This is a special way to bake a French Apple Pie. The paper bag seals in all of the wonderful flavor. The apples, nutmeg, lemon juice and cinnamon are just a few of the ingredients that go into making this pie taste so good.
Brown Bag French Apple Pie – This is a special way to bake a French Apple Pie. The paper bag seals in all of the wonderful flavor. – For The Pie: All Purpose Flour, Salt, Shortening, ICE Water, Apples ((peeled & sliced)), Granulated Sugar, All Purpose Flour, Nutmeg ((ground)), Lemon Juice, Cinnamon ((ground)), For The Topping: Granulated Sugar, All Purpose Flour, Butter, Paper Bag, Vanilla Ice Cream, Preheat oven to 400 degrees.; To make the pie:: Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball.
; Roll out the pastry dough on a lightly floured board. Roll to an 11″ or 12″ diameter and fit into a 9″ pie pan fluting the edges.; Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust.; To make the topping:: Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling.
; Place the pie in the LARGE paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes).; Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM COMING OUT OF THE BAG!; Serve warm with generous portions of vanilla ice cream.; – Do we like this French version of an apple pie? Oui, oui!
; Roll out the pastry dough on a lightly floured board. Roll to an 11″ or 12″ diameter and fit into a 9″ pie pan fluting the edges.; Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust.; To make the topping:: Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling.
; Place the pie in the LARGE paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes).; Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM COMING OUT OF THE BAG!; Serve warm with generous portions of vanilla ice cream.; – Do we like this French version of an apple pie? Oui, oui!
Ingredients
For The Pie
- 1-1/2 Cup All Purpose Flour
- 1/2 tsp Salt
- 1/2 Cup Shortening
- 5 Tbsp ICE Water
- 8 Cups Apples (peeled & sliced)
- 1/4 Cup Granulated Sugar
- 2 Tbsp All Purpose Flour
- 1/2 tsp Nutmeg (ground)
- 2 Tbsp Lemon Juice
- 1 tsp Cinnamon (ground)
For The Topping
- 1/2 Cup Granulated Sugar
- 1/2 Cup All Purpose Flour
- 1/3 Cup Butter
- 1 Lg Paper Bag
- Scoops Vanilla Ice Cream
Servings: Pie
Instructions
- Preheat oven to 400 degrees.
To make the pie:
- Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball.
- Roll out the pastry dough on a lightly floured board. Roll to an 11″ or 12″ diameter and fit into a 9″ pie pan fluting the edges.
- Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust.
To make the topping:
- Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling.
- Place the pie in the LARGE paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes).
- Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM COMING OUT OF THE BAG!
- Serve warm with generous portions of vanilla ice cream.
Cook's Notes

Do we like this French version of an apple pie? Oui, oui!