Paper-Wrapped Apple Pie

Paper-Wrapped Apple Pie

6 Reviews 2 Pics
Judy Pusko
Recipe by  Judy Pusko

“The perfect 2-crust apple pie!”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Mix 1/2 cup sugar, 2 tablespoons flour, cinnamon, and nutmeg. Mix this with apples and pour into pie shell. Sprinkle lemon juice over top.
  2. To Make the Top Crust: Mix 1/2 cup sugar and 1/2 cup flour, then cut in butter. Sprinkle over pie.
  3. Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
  4. Bake at 425 degrees F (220 degrees C) for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking!

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Reviews (6)

Rate This Recipe


My husband Loves* apples pies. He absolutely loved the flavor of this pie. I am making it again today because he loved the taste. My problem with the pie is that it didn't hold it's shape very well when cut, and the crust was soggy on bottom. Was the pie filling too moist? I don't know, but will try agian today. Also, I followed the recipe and ended up with enough filling for two pies. (not a complaint*)



Pie was good. I put it in a brown paper bag in the oven rather than parchment paper.



It's a cool recipe

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Amount Per Serving (8 total)

  • Calories
  • 421 cal
  • 21%
  • Fat
  • 19.3 g
  • 30%
  • Carbs
  • 62.3 g
  • 20%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 200 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

October Apple Pie


next recipe:

Crumb Apple Pie