Brown Bag Dutch Apple Pie
User Reviews
5
Brown Bag Dutch Apple Pie
Description
This Brown Bag Dutch Apple Pie starts with a crust made from flour, sugar, salt, olive oil, and milk that is mixed and pressed directly into a pie pan without rolling. The filling consists of peeled, sliced apples tossed with cinnamon, nutmeg, sugar, flour, and almond extract for a balanced sweet and spiced flavor.
A crumb topping of flour, butter, and sugar is assembled separately and sprinkled over the apples. The pie is then placed inside a brown paper bag, sealed by rolling and clipping or stapling shut, and baked at 350°F for 90 minutes. The bag acts as a steamer to keep the pie moist and even in cooking.
Once cooled, this pie is often enjoyed with vanilla ice cream for contrast. It highlights tart and sweet notes from the apple and almond with a tender crisp crust, enhanced by the unique baking method.
Storing leftovers in the refrigerator for up to five days is recommended to keep the crumb topping crisp; the pie can also be served cold or gently warmed.
Ingredients
For the Crust:
- 1 1/2 cups flour
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1/2 cup olive oil
- 2 tablespoons milk
For the Apple Filling:
- 5-6 apple peeled and sliced
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup sugar
- 2 tablespoons flour
- 2 teaspoons almond extract
For the Crumb Topping:
- 1/2 cup flour
- 1/2 cup butter
- 1 cup sugar
Instructions
For the Crust:
- Combine all the crust ingredients in a bowl. Mix well and pat into the bottom and sides of a pie pan. Don't roll the dough out.
For the Crumb Topping:
- Use a pastry blender to cut the butter into the flour and sugar, and mix until crumbly. Set aside.
For the Apple Filling:
- Combine all ingredients, except the apples, in a bowl. Mix well, then toss the apples in the mixture. Put the apple filling into the unbaked pie crust.
- Top with crumb topping.
- Place the pie inside a brown paper bag. Once the pie is inside, roll up 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.
- Allow the pie to cool to room temperature.
- Serve with vanilla ice cream.
Notes
- Best apple varieties for this recipe include Granny Smith, Honeycrisp, Jonagold, or Pink Lady, or a mix of these for balanced flavor.
- Seal the pie inside the brown paper bag securely and avoid opening until baking time ends to allow the bag to retain moisture and aid even cooking.
- Let the pie cool inside the bag for about five minutes before removing to slice.
- Store leftover pie slices wrapped in plastic in the refrigerator for up to five days to prevent sogginess; serve cold or warm as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Calories | 554kcal | 28% |
| Carbohydrates | 80g | 27% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 386mg | 16% |
| Potassium | 170mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 50g | 100% |
| Vitamin A | 424IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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