Wisconsin Brown Bag Apple Pie Recipe

There are a lot of apple pie recipes out there but this one is truly spectacular. Great for Thanksgiving. Especially heavenly for Christmas. How marvelous that in most places you can get apples at the grocery store any time of the year = baking and eating apple pie any time you want to.

This is one scrumptious pie.

Is your mouth watering? Read on.

Start with a pie crust. Use your favorite recipe.

A variety of apples makes an especially delicious apple pie. I used 3 kinds, but 2 is fine.

One should be a tart apple, like Granny Smith.

 Toss apple chunks or slices in sugar and cinnamon. Pile them high in the unbaked crust.

 "Frost" pie with fabulous frosting.

Put the pie in a brown bag, roll it closed and staple it shut.

Bubbly, apply deliciousness. And the mess stays in the bag.

 

Wisconsin Brown Bag Apple Pie

2 1/2 pounds (about 8 C.) apples; best to use two types of apples
2 Tbsp. lemon juice
1/2 C. sugar
2 Tbsp. flour
1/2 tsp. cinnamon

1 unbaked pie crust
3/4 C. softened butter
3/4 C. flour
1/2 C. sugar
1/2 C. packed brown sugar

Peel and slice apples. Immediately place cut apples in lemon juice to prevent browning. combine sugar, flour and cinnamon, and coat apples with mixture. Place apple mixture in your favorite pie crust. Combine softened butter, flour, sugar and brown sugar to make frosting. Spread frosting over apples. Do not place a top crust on the pie. Place pie in a brown paper grocery bag and staple shut. Place brown bag in center of oven making sure the sides of the bag do not touch the sides of the oven. Bake at 400 for 1 hour and 10 minutes. Rip open top of bag of bag immediately after baking being careful not to let steam burn you. Let pie cool and set for 1 hour. (It gets better and better with each passing hour!) Makes 1 pie or 8 large servings, which is certainly not enough!

This recipe was submitted by Jamica Wilcox from Colorado Springs, Colorado. It is in the Worldwide Ward Christmas Cookbook. 

Jamica says, "We discovered this recipe while going to school in Milwaukee, Wisconsin. This recipe alone was worth our four years spent there and our student loans obtained there! It was a holiday favorite of everyone and we were never surprised to show up to a holiday party and see that several others had brought the exact same pie! Tradition was to leave the bottom part of the brown bag stuck to the bottom of the pie dish so that everyone would know that it wasn't just any ordinary apple pie- it was a 'Brown Bag Apple Pie'!"