Apple Pie Baked in a Bag (Streusel Top)

Sunday afternoons at my grandma’s house were full of simple entertainments. Rummaging through her button box to find the fanciest, winking pink or gold buttons was a favorite pastime. So was raiding the gumdrop dish, and, creating masks out of the brown paper bags she kept next to the refrigerator. The thought that just such a paper bag could be used for baking apple pie never occurred to me. But it did occur to Grandma–and to Nicholas Soyer, chef at the Brook’s Club in London, who worked out the basics in his 1911-published “Soyer’s Paper Bag Cookery.” Turns out baking pie in a paper bag helps steam the apples to tenderness–without burning the house down. Since launching Lost Recipes Found, I’ve had requests for such a pie many times. Here, then, is a tasty version, adapted from Adrienne Kane’s United States of Pie. And if you’re looking for more apple-y recipes? Try our recipe for Richard Thomas’ Apple Spice Cake & Whiskey Frosting or, this simple Boo Leet’s Apple Crisp, or our Apple Pie Slices, or for a main dish, this recipe for Porkchops with Sauerkraut & Apple Stuffing.  More apple recipes coming, too!