While some people love pumpkin spice, in my opinion, there’s something so comforting about a warm apple pie right out of the oven. Maybe it’s the fact I remember growing up before the world was obsessed with pumpkin spice! Fall and apple pie just seem to go hand in hand.
For years, I’ve been making an apple pie in a brown paper bag. I’m not sure what the brown paper does exactly to make this pie perfect every single time, but it works! This is one of the easiest dessert recipes I know. You can’t mess it up… I promise.
Bottom Crust
1.5 Cups of flour
½ cup of vegetable oil (I used butter)
1 tsp salt
2 tsp sugar
1 TBS milk
Apple Filling
6 apples, peeled and thinly sliced
½ cup of sugar (I used 1/4)
2 TBS flour
2 tsp cinnamon (I used my heart)
Top Crust
1 cup flour
1 cup sugar
⅔ cup softened butter
(I add vanilla extract for good measure, ha)
Mix bottom ingredients and press into pie pan. Mix apple filling and place in the pie pan. Mix top crust ingredients, spoon on top of apples. Place pie in brown paper bag, fold.
Bake at 425° for 1 hour.