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Dutch Apple Pie in a Bag

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 1 pie 1x


This dairy-free Dutch Apple Pie bakes perfectly in a parchment bag. This unconventional method keeps the crumble from burning and keeps any drips from burning on the oven floor. 


  • 1 pie crust, recipe below
  • 3 1/2 pounds apples, peeled, cored & thinly sliced
  • 3/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1/4 teaspoon salt
  • 2 Tablespoons cornstarch
  • 2 Tablespoons lemon juice
  • 1 Tablespoon applejack, calvados or other brandy (optional)
  • 1 teaspoon vanilla

Streusel Topping

  • 3/4 cup flour
  • 1/2 cup white sugar
  • 1/2 cup shortening or dairy-free margarine, chilled & cut into pieces.
  • pinch of salt


  1. Preheat oven to 425.
  2. Roll the pie crust out and put it into a deep dish pie pan, crimp the edges. Place pie plate in the freezer while you make the filling.
  3. Mix the apple filling up in a microwave safe bowl.
  4. You don’t have to, but I put the apple filling in the microwave for a few minutes to warm it up and get the juices flowing.
  5. Pour the apple filling into the pie crust.
  6. Make the streusel topping by hand or in a food processor, don’t overmix it into a blob, keep it crumbly.
  7. Top with streusel topping.
  8. Wrap pie with some parchment paper and staple the edges shut.
  9. Place the pie on a cookie sheet and bake for 1 hour.
  10. After an hour, you can peek to make sure the pie is done by tearing the parchment back, sometimes it needs a couple minutes longer for it to start bubbling with a golden brown top.
  • Category: Pie
  • Method: Baked
  • Cuisine: American

Keywords: Dutch Apple Pie, Pie Baked In A Bag, Dairy-Free Thanksgiving Recipe