Paper Sack Apple Pie

Paper Sack Apple Pie
Jeffery Richard Carter
Except for summer birthdays, this pie was a
staple as dessert at family gatherings on my
mom's side of the aisle. Someone in my
grandmother's generation saw this in an Amish
cookbook, or heard the recipe on the radio in
the 1930s or 1940s, and started making it. My
maternal grandmother seized on it and made it
all the time. Now, with that generation and my
parents' generation gone, my sister and I are
the pie bakers. Christmas is not real without
this pie, nor are autumn weekends.
The paper sack helps keep steam in, so the
lling cooks to perfection, the crust doesn't
burn, and the crumb topping turns deliciously
crusty. Do be certain the seams on the bag are
popped out as far as possible so that the bag
does not touch the pie and start to soak up
juices and butter.
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Instructions
• Preheat oven to 350°F
• Cut the apples into pieces about the size of wine corks. As an option, leave apple skins on for a rmer pie
and added nutrients. You’ll want enough apples to heap them high in the pie pan, so keep at it until there’s a
good pile.
• In a large mixing bowl, add the lling ingredients to the cut apples.
• Place apples into pie crust.
• Use a pastry cutter or the pulse setting on a food processor. Spread topping evenly over apples.
• Place pie in grocery-sized brown paper sack, then place paper sack on large cookie sheet. Seal end of paper
sack by folding it under and sealing with a large T-pin, safety pin or sewing needle. Keeping bag closed
helps the topping gain the right consistency.
• Bake in center of oven, without bag touching the sides, for 60 minutes or until topping is evenly golden and
slightly browned. I cut a hole in top of bag to check it at 60 minutes, then check every 5 minutes afterward.
All measurements are approximate, as I’ve made this so many times I don’t measure anything anymore! For
maximum yums, serve with a large slice of cheddar cheese on the side. It’s incredible.
Yields: 8 servings/slices
Ingredients
Filling
10-12 Apples (small, sharp, crisp such as
Jonathan or Granny Smith)
1/2 cup Flour
3/4 cup Sugar
2 tbsp Cinnamon
Uncooked Deep-Dish Pie Crust
Topping
3/4 cup Flour
1 cup Granulated Sugar
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3/4 stick Butter or Oleo
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