March 2026 Slice of Life, No. 22
I inherited my mom’s cookbooks. In the stack is a spiral bound cookbook she had purchased from one of my children’s school fund raisers: Aunt Bee’s Mayberry Cookbook.
I like to read cookbooks, especially ones that are annotated. I read them like I might read magazines or short stories or poetry. Sometimes I randomly read; sometimes I focus on a specific category of recipes. During one of these times, I perused the pie section in Aunt Bee’s cookbook. That’s when I saw the recipe title “Mom’s Apple Pie in a Bag.” Intrigued, I read the recipe—ingredients and directions.
I adapt the recipe to reduce the sugar by totally eliminating the 1/2 cup of sugar. The apples are sweet enough on their own. When I make the French crumb top crust, I cut all its ingredients in half. However, sometimes I eliminate the French crumb crust and make a regular top crust.
I make my crust with butter so when I bake my apple pies at a high oven temperature, the apples bake, but the crust burns, even with a pie shield. When I turn the oven temperature down, the crust doesn’t burn, but the apples are not soft enough. So, when I read about using a brown paper bag, I decided to give it a try.
I had to search for a brown paper bag that had no ink and was not recycled. You can find a package of them HERE.
I don’t fold the bag to close it because I usually bake a large pie and there just isn’t enough room. Instead, I place the edges together simply staple the bag shut in three or four places.
Why the brown paper bag?
I can bake the apple pie at 400 to 425 degrees for a full hour without checking the pie or using a pie shield. I don’t worrying about the crust burning. And the apples bake perfectly.
Caution: Make sure the bag does not touch the oven elements.
Tip: While baking, the brown bag will give off a “hot paper” odor, almost like something is burning.
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I have never heard of using a paper bag to help bake a pie. So fascinating, but it came out looking delicious! I also like looking through cookbooks, but I never make anything from them. I mostly just like looking at the pictures of the delicious foods and pastries haha.
Oh, that looks delicious! I read your post about choosing apples, but for some reason I couldn’t comment on it (“some reason” = I was on my phone on an airplane so could not troubleshoot). I was very curious about your comment that you baked your apple pies in a bag, and now I know more! I love this idea because, I, too, use butter in my crusts and run into trouble sometimes. This method seems like an interesting solution – will have to try it.
Alice,
First, the pie looks yummy. I knew a neighbor years ago who baked individual *fried* apple pie in a bag. I might have to try this.
Do you know if she use lunch size bags for individual pie?
I don’t. I was a very young child at the time. She was an elderly lady who gave me a place to go and feel wanted.
How special.
Ooh–thanks for sharing about the paper bag! I read yesterday’s post and then made a bee line to this one to learn more. You’re making me want to bake an apple pie now that I have so many new tips!
You must share a slice (pun intended) when you bake it.
Oh, how delicious this looks! I need to pull out some of my old cookbooks and read back over the annotations in them. An apple pie sounds like just the right dinner dessert.
I agree. Apple pie is one of those satisfying, comfort desserts.
The pie looks delicious. I have never made a pie, as I have already told you, but this is something I might try. I can almost taste this with a scoop of ice cream and a dollop of whipped cream.
There is always a first time… and you never know. Sometimes the outcome is delicious even if it looks like a novice baked it. Be sure to take a picture and post a slice (pun not originally intended).