Our favorite apple pie secret: a paper bag

Some of the most talented bakers I’ve ever met work at King Arthur. They have tips for making perfectly round logs of cookie dough and pie crust recipes for people who are scared of pie crust. But sometimes, the best tips come from you, our readers.

That’s the case with this genius (and highly unconventional) apple pie hack: baking your pie in a brown paper bag.

I first came across this tip when I stumbled upon our recipe for streusel-topped Paper Bag Apple Pie, which credits it to reader Kathleen Johnstone. Its benefits are multi-fold: The steam trapped in the bag helps perfectly cook the apples for a soft-yet-toothsome filling (no mushy fruit here); the crust remains insulated from direct heat so you can bake the pie as long as it takes for the filling to set without worrying about it overbrowning; and the bag itself contains all the crumbs and sticky drips so cleanup is a breeze.

Have your doubts? So did longtime King Arthur baker PJ Hamel, in whose inbox Kathleen’s email first landed. “I was skeptical,” she recalls. “Wouldn't the bag burn? What difference would it really make?” But then she made the pie. “There was just some difference that I couldn't quite pin down: There was no hardness to the crust, and the streusel was nicely crunchy without seeming dry. And yes, the bag did contain the mess.”

Baker and cookbook author Tara Jensen is also a fan of this method, for one particular reason: “The crust and filling of the pie were similar to my regular pies, but what was definitely noticeable was the transformation of the streusel topping — it was closer to the surface of a crème brûlée.” That’s because, as she explains, “This method works so well to trap the moisture evaporating from the baking pie and keeps it close to the sugary surface. The additional water interacting with the melting sugars means better crispness while baking.”

Photography and food styling by Liz Neily

Paper bag apple pie has a long history: It can be traced back to an Amish cookbook called, appropriately, The ABC’s of Paper Bag Cookery. It later gained popularity, particularly in Wisconsin, via a dairy farm and bakery called The Elegant Farmer in Mukwonago, Wisconsin (which has actually trademarked the term “Apple Pie Baked in a Paper Bag”). 

For all its effectiveness, the method is straightforward — once you’ve assembled your pie and are ready to bake, slip it into a large brown paper bag. (We suggest one with no ink.) Secure the bag closed; staples or uncoated paper clips work well. Place the pie in its bag on a baking sheet, which will make it easier to handle. Then place in the oven and bake. 

No paper bag? If you’re nervous about baking in a paper bag, or simply don’t have access to one, you can replicate this method with parchment paper. Just staple two pieces together to fashion a bag, and use a pie pan with a narrow rather than wide rim, so it fits in your parchment container. 

You can try this method with other fruit pies that call for a streusel topping, like this Gingered Plum Streusel Pie or this Cherry, Almond, and Pear Pie. You’ll be rewarded with a well-cooked filling and crunchy, crème brûlée-like topping. But as Tara notes, that’s not the only reason to break out your bags. “Beyond the chemical reactions the bag facilitates, it's just plain fun and joyful!” 

Learn more essential tips and techniques for the best pie in our guide on How to Bake Pie.

Cover photo and food styling by Liz Neily.