The Brown Paper Bag
Dutch Apple Pie with Sweet Buttery Crumb Topping
This Dutch Apple Pie is our favorite Fall pie. It is filled with tart apples and baked with a sweet and buttery crumb topping.
Dutch Apple Pie is by far my husband’s favorite pie, we actually call it Beau’s Dutch Apple Pie. He feels that he owns it, and I don’t argue because it comes from his side of the family. I originally got this recipe from Beau’s mom and she was the one who first taught me how to make it. I immediately fell in love with this pie and could understand what my husband had been raving about. Now we make it all the time, especially in the fall when we can get fresh off the tree apples from our local orchards. And of course, it is ALWAYS made for Thanksgiving.
I love how easy Dutch Apple Pie is to make, the crust is just a mix and press crust that is so much easier than traditional pie crusts that you have to roll out. Then you mix the apples with some cinnamon and nutmeg and sugar, but the best secret ingredient to the filling is the almond extract. It gives the apples the most amazing flavor, it is so yummy. The key is using tart and crisp apples, like granny smiths or pink ladies. Never make it with a really sweet and soft apple like a red delicious, it will not taste as good and get too mushy. Braeburn and Galas work great for this recipe too. Then the best part, the crumb topping! I prefer a crumb topping so much more over a traditional pie crust top. It gives the top of the pie a rich buttery sweet slightly crunchy taste. This pie is absolutely wonderful on its own, but is also really good served with a scoop of vanilla ice cream or whipped cream (and maybe even a little drizzle of some caramel topping).
A lot of people get freaked out because you cook this Dutch Apple Pie in the oven in a brown paper bag. Don’t worry, the bag will not catch on fire, you will not open the oven to find flames. You just get a perfectly cooked, delicious apple pie. The brown bag is seriously magic, it makes the pie cook so perfectly and evenly without burning the crumb topping. Just be sure to have it centered on the bottom rack and that the bag is at least a good six inches from the burners along the top of the oven.
Beau’s Dutch Apple Pie
Ingredients
For the Crust:
For the Apple Filling:
Instructions
Use a pastry blender to cut the butter into the four and sugar, mix until crumbly. Cover the apple filling with the crumb topping.
Yes, you really do put the pie inside a brown paper bag. Once the pie is inside, roll up the the top of the bag and close it together with either staples or large paper clips. Place the bag on the lowest shelf in the oven. Bake at 350 for 90 minutes. Don't open the bag until the time is up and you have let it cool outside the oven for about 5 minutes. Serve with vanilla ice cream. So good!
I found this recipe a few weeks ago on big oven and was totally paranoid about putting the bag in the oven. I'm not a huge apple pie fan, but this really is amazing! Everyone loved it!
Long time reader! We've loved your chicken satay, bbq ribs, avocado grilled quesadillas and more.
I'm commenting because: WHAT IN THE HECK DOES THE BROWN BAG DO? What culinary purpose does it perform? So crazy.
Not sure on this one, but it does make a huge difference!
I've never heard of putting a pie in a bag for baking, but I'd say the proof is in the picture…looks amazing!
I'm not sure how the paper bag does it, but it makes a difference in the way it cooks. It creates a perfectly evenly cooked pie.
This looks DELICIOUS! Question, I have a gas oven, will this cause my house to burn down if I use the brown paper bag? 🙂
No, we have a gas oven too and it hasn't burned down the house yet! Just make sure you put the racks low and the paper bag isn't sticking up too high.
My paper bag isn’t burning but the whole house sure smells like I’ve been sawing wood. But, I can’t wait to see and eat the results :).
I made this apple pie for all of my friends this past weekend! It was excellent..very flavorful! I did put the paperbag on a cookie sheet…and it baked perfectly! Thank you for a recipe I will definately make again!
I have made this pie twice. The first time I put the pie in the bag as directed. It came ou perfect. I served it at a bridal shower and it was a favorite by far! The second time, which was late last night, I had the wrong type of paper bag. I tried it out, and I could smell the bag burning. In fear that my house would burn down, I took the bag out and put the pie in my turkey pan with the lid, thinking it would at least not be in direct heat. Well….I will never again do that. The pie is still tasty, but the topping did not get crispy like it does putting it in a bag. I love this pie, and will search the world to find more of the bags I used the first time. I used a thick paper bag, like what you put freezer stuff in at the store. I couldn’t find any big enough this time and just bought the ones you put grass clippings in. THIS RECIPE IS DEFINITELY A KEEPER THOUGH!!
Does it matter what pan you use for the pie? I see the glassware was used for the picture?
I have always used a glass pie pan
My daughter makes this and pits a little grated parmesan cheese in the topping. Best pie we’ve ever had 🙂
Oh yum! Great idea!!!
My oven is electric, if I put the bag on lowest rack the bag would be about two inches from red hot heating element. Would it work putting it on a cookie sheet?
P.S. my Mom always cooked her turkey in a brown bag. Delicious.
I think the cookie sheet would work fine.
What kind of paper bag? Just a regular brown one? Also, I had to use regular tub butter..will that make too much of a difference?
Yes, just a regular brown paper bag from the grocery store. The tub butter won’t be quite as good but should work.
I was surprised to see olive oil in a crust. Have you tried other oils or melted butter before?
Yes, you can definitely use other oils but I would avoid butter for this particular crust.
Thanks for sharing this recipe. It definitely is a keeper. The hubby loved it.
The brown bag trick really worked!!!
So glad you guys liked it! 😀
I’ve made this pie for about 15 years and it always turns out. I don’t even remember where the recipe came from!
Is there a way to bake this without the brown paper bag?
You definitely can, but I don’t think it will cook as evenly. I haven’t done it, let me know if it works out. 🙂