Paper-Wrapped Apple Pie II

Paper-Wrapped Apple Pie II

Cathy 0

"My grandmother used to make this pie when we had Christmas at her house. She used a paper bag to cover the pie, but in the updated version we use parchment paper. It is a very old recipe. Enjoy!"

Ingredients 1 h 30 m {{adjustedServings}} servings 540 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 77g
  • 25%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F(220 degrees C).
  2. Place apple chunks in a large bowl. Combine 1/2 cup sugar, 2 tablespoons flour, and nutmeg. Sprinkle over apples and toss to coat well. Spoon into pastry shell. Drizzle with lemon juice.
  3. For the topping: Combine 1/2 cup sugar, and 1/2 cup flour. Cut in butter. Sprinkle over apples to cover top. Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
  4. Bake for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking! Cool for 10 minutes before serving hot.
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Reviews 10

  1. 11 Ratings


Great apple pie if you don't especially care for a lot of pastry crust; this one has a tasty crumble topping instead. After fumbling with the parchment paper method unsuccessfully (I didn't think of stapling it until after the fact, but just folding it up didn't work), I placed the pie in a brown paper grocery sack, folded the open end down under the sack and it worked great. Just be careful that the fold doesn't cause your pie to be tilted. I researched the paper bag method a bit online and found others who even sell pies made this way. They mentioned that the bag keeps the apples moist and gives them a chance to fully cook without overcooking the crust. Next time I may take it out of the bag to brown a bit more at the end of the baking time, but it still had nice color after 1 hour as called for. I used 6 medium Granny Smith Apples, and added a teaspoon of cinnamon since I think something is missing without cinnamon in an apple pie! I will make this again since the topping is a nice touch.


Absolutly amazing! This recipie is great even with a store bought crust! terrific balance beteween sweet and savory!


I never ever made a pie before trying this recipe. Now I'm the designated pie girl always having to bake my butt off because they LOVE this pie. I can't thank you enough for posting this. It's the easiest recipe and friend and family devour it every time.