Apple Pie in a Parchment Paper Bag

To create the base, combine flour and white sugar in a bowl until they are fully incorporated. Use your fingers or a pastry blender to break down the butter into small pieces, then gradually add cold water, stirring occasionally until the mixture forms a rough, crumbly texture. Be gentle when mixing to avoid overworking the dough.

Shape the dough into a ball and roll it out into a circle, approximately 1/8-inch thick. Carefully place the dough into an 8-inch pie dish, pressing it in gently to cover the entire surface. Trim any excess pastry with a knife and seal the edges by pressing a fork into the dough, creating a decorative border.

Set the crust aside to await further preparation. In a separate bowl, combine sliced apples, brown sugar, 2 tablespoons of flour, cinnamon, nutmeg, and ginger. Mix until the ingredients are evenly distributed.

To prepare the topping, combine 1/2 cup of flour, softened butter, and superfine sugar in a bowl. Use your fingers or a pastry blender to work the ingredients together until you achieve a sticky, moist dough.

Assemble the pie by spreading a thin layer of graham cracker crumbs evenly across the base crust. Fill the pie with the apple mixture, creating a mound shape. Break off small pieces of the topping dough and flatten them slightly with your fingers before sprinkling them randomly over the filling, ensuring complete coverage.

Preheat your oven to 425 degrees F (220 degrees C). To prevent the pie from bursting during baking, place two large pieces of parchment paper in a cross shape on a work surface. Position the filled pie in the center and bring the parchment paper ends up over the pie, folding and securing it with a staple to completely enclose and seal the pie. Place the parchment-wrapped pie on a baking sheet lined with parchment paper to catch any spills.

Bake the pie in the preheated oven for 1 hour. Resist the temptation to peek inside during this time, as it may cause the pie to burst prematurely. Remove the pie from the oven and carefully remove the parchment paper, allowing it to cool before serving warm.