Amish Country Bag Apple Pie

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"In Amish country this is a favorite at local resturants. Traditionally the pie is prepared and then baked in a brown paper bag. This recipe has been adapted to use an oven cooking bag to give you the same result without fear of a paper bag fire in your oven! As an added bonus, any run-overs stay inside the cooking bag and there's no messy oven later!"
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80 m 6 servings yields 1-9" pie
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  1. Peel, core, and thinly slice apples.
  2. In a large bowl combine apples with 1/2 c sugar, 2 T lemon juice, 2 T flour, and 1/2 t cinnamon. Stir until well mixed.
  3. Pour pie ingredients into unbaked pie shell
  4. Set pie aside.
  5. Using food processor or pastry blender mix together the topping ingredients until grainy.
  6. Dump topping over the pie to cover completely. Pile it on. Use it all. It looks like too much, but it will cook down and it is what makes the pie really good.
  7. Sprinkle with a dusting of sugar and cinnamon.
  8. Place pie into a large Reynolds Oven Bag and secure as directed. Cut a few slits in top of bag for steam to escape.
  9. Place bagged pie on a baking sheet and place on the middle rack of a 425-degree oven. Bake for one hour.
  10. Remove from oven. Cut bag apart at top and allow pie to fully cool.
  11. Easy as pie!