Wisconsin Brown Bag Apple Pie

By Dede Barry

As a child in Autumn, when apples came into season, our family often ate brown bag apple pie. It is a moist and delicious pie with a crispy crust.  Serve warm with vanilla ice cream.

Prep: 45 mins
Cook: 1 hr
Total: 1 hr 45 mins
Bottom Crust:
  • 1-1/3 cup all-purpose flour
  • 2 teaspoons white sugar
  • 8 tablespoons unsalted butter
  • 2 1/2 Tablespoons cold water, or as needed
Pie filling:
  • 5 Granny Smith Apples – peeled, cored and thinly sliced
  • 1/2 cup brown suger
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ginger
  • 2 tablespoons lemon juice


  • 1/2 cup all-purpose flour
  • 1/2 cup softened butter
  • 1/2 cup white sugar
  • 2 slices of 12 x 30 inch pieces of parchment paper


  • To make the bottom crust, stir ingredients in a mixer until well-combined.
  • Form the dough into a ball and roll it out to a circle about 1/8-inch thick. Gently ease the dough into a 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.
  • 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.
  • To make the topping, mix 1/2 cup of flour, 1/2 cup of softened butter, and the sugar together in a bowl until you have a sticky, moist dough.
  • To assemble the pie, fill 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.
  • Preheat oven to 425 degrees F (220 degrees C).
  • 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.
  • 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 with ice cream.