Apple Pie In A Bag

This was from The Crust Club owner Val. I'd recommend watching her instagram highlight making the pie because the crust is a little different so it's nice to watch her make it but I'll add my notes in the instructions. This was seriously the easiest pie ever!! No rolling out the crust and it was the best apple pie I've ever had.

1 Large Brown Paper Grocery Bag

CRUST

1 1/2 cups flour

1 1/2 teaspoons sugar

1 teaspoon salt

1/2 cup vegetable oil

2 Tablespoons cold milk

FILLING

6 cups peeled and sliced apples (I prefer Granny Smith, sliced 1/4 inch thick)

1/2 cup sugar

2 Tablespoons flour

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

TOPPING

1/2 cup butter, softened (not melted)

1/2 cup sugar

1/2 cup flour

INSTRUCTIONS

1. Preheat oven to 350 degrees. *put oven racks at the very bottom*

2. In a medium bowl, combine crust ingredients- flour, sugar, salt, oil and milk. Use a fork to mix together, then use your hands to finish forming the dough into a ball.

3. Press dough into the bottom of a pie tin. Press the crust up the sides of the pie tin to form an even crust around the entire pie tin. Make sure the crust is completely even on the bottom and sides of pie tin.

4. In a small bowl, combine filling ingredients- sugar, flour, nutmeg, and cinnamon. Mix together and pour over the peeled and sliced apples. Stir until apples are completely coated and there isn't any sugar mixture on the bottom of the bowl.

5. Pour into pie tin. Arrange apples so that they are laying flat and spread out evenly.

6. In the bowl you made the crust in, combine topping ingredients- softened butter, sugar, flour. Mix together with a fork. *this will resemble a cookie dough and be very sticky but it turns out so yummy, I just dropped little quarter sized pieces all over the pie*

7. Use your hands to dab or lay little chunks of the topping over the top of the apples. Use all of the topping to evenly cover the top of the pie.

8. Place your brown bag on a cookie sheet. Place the pie in the bag. Fold up the ends of the bag so that it is sealed closed. Make sure the bag is not touching the top of the pie.

9. Put oven racks on the very bottom of your oven. Place the cookie sheet on the bottom rack so that the bag is not touching any of the sides or the top of the oven. *it immediately smelled like a was just cooking a paper bag but I just kept checking for fire and we were good haha*

10. Bake 1 hour 45 minutes. Remove from oven and remove pie from bag.

11. Eat warm or cold. Store at room temperature or in the refrigerator for 2-3 days.