The Secret Ingredient for the Ultimate Apple Pie? A Brown Paper Bag!

A paper bag isn't typically a kitchen essential, but when I first heard about using one for a perfect apple pie, I had to know more. Could wrapping my pie in a paper bag really be the trick to making the best version of this classic dessert?

To test this, I baked our Apple Pie in a Brown Paper Bag recipe both with and without the bag, and here’s what I found out.

The Art of Cooking with Paper Bags

Cooking food in paper isn't exactly a modern idea. The French method known as cooking “en papillote” or “in paper” has been around for centuries. This technique often includes delicate proteins like fish or vegetables, all wrapped securely in parchment before baking. The enclosed pouch traps steam, allowing the food to cook gently. It’s a simple, fuss-free way to cook even the trickiest dishes.

Fast forward to the 1800s, when the brown paper bag was first introduced. Initially designed as an envelope-style bag rather than the flat-bottomed version we use today, it was perfect for holding books and papers—and, as it turns out, for cooking food. At least that's what the authors of “Every Woman's Encyclopedia” believed, dedicating a whole section to the “The ABC of Paper Bag Cookery.”

Why Cooking in Paper is Effective

The book's paper bag section explains the benefits of this method: it's clean (everything cooks inside a bag that gets discarded), it saves time (minimal hands-on effort is required), and it preserves nutrients (thanks to the sealed environment). But how do these advantages apply to baking a pie? What’s in it for dessert?

The paper bag does two key things: it shields the crust and topping from burning, while also ensuring the pie bakes evenly by trapping steam, resulting in tender, fork-friendly apples.

Can a Paper Bag Really Improve Your Pie?

I baked two versions of our Apple Pie in a Brown Paper Bag recipe. One pie was wrapped in parchment paper to mimic a paper bag, while the other was left uncovered on a baking sheet. Both pies were baked for 1 hour, but with one key difference: I baked the paper bag pie at a steady 400°F, while for the uncovered pie, I first baked it at 400°F for 20 minutes, then covered it to prevent the crust from burning and lowered the temperature to 375°F for another 40 minutes.

Comparing the Results

I enjoyed both pies—then again, I love apple pie in general—but there were distinct differences that are worth mentioning.

The paper-bag pie was incredibly easy to bake, especially after I got the parchment paper wrapped and secured around it, which took a bit of effort. Once that was done, it was a relief to simply place it in the oven and not worry about it again until I checked on it later.

The traditional pie required more attention, as I had to cover the top and lower the oven temperature partway through baking.

The crust and topping of the paper bag pie were evenly browned, while the other pie had a more uneven color with dark and light spots. As for the filling, the apples in the paper bag pie were incredibly tender, practically melting in your mouth. The apples in the other pie were firmer, and the filling didn’t blend together as smoothly as in the paper bag version. 

Tips for Baking with a Paper Bag

Tip 1: Choose a paper bag that is free from coatings or inks. A large, flat-bottomed bag will work best. If you're not comfortable with using a paper bag, large sheets of parchment paper can be a suitable alternative.

Tip 2: Make sure everything is sealed tightly. The bag or parchment should not touch the top or sides of the pie, so leave some space before sealing. Since this method depends on steam, ensure there are no gaps or holes in the seal. If folding doesn’t do the trick, you can use a stapler or metal (uncoated) paper clips to secure the edges.

Tip 3: Go for a crumble crust for best results. While a double-crust pie can work with the brown paper bag method, a crumble topping simplifies the process and makes for a beautiful pie.

Tip 4: Be cautious when handling the bag—it will be hot and filled with steam. Let it rest for a moment before opening. Start by opening it slightly (away from your face) to let the steam escape, then open it fully.

The Final Verdict

I’d definitely bake this pie again using the paper bag method. It was great not having to keep an eye on it while it cooked, and I loved how it turned out—delicious flavor and perfect texture. It’s a recipe worth trying!

Get the recipe: Apple Pie in a Brown Paper Bag