Apple Pie Recipes (2 Vintage Favorites)
This page shares two classic apple pie recipes drawn from an older community cookbook tradition. You’ll find a New York State flat apple pie finished with maple syrup and sharp cheese, plus a cozy “brown bag” apple pie with a buttery crumb topping.
Recipes on this page
New York State Flat Apple Pie
Mrs. Nelson Rockefeller (Vice President’s wife), recipe shared circa 1975
Ingredients
Crust
- 2 cups flour
- 1/2 cup butter
- 1/2 cup margarine
- 3–4 teaspoons ice water
Filling
- 11–12 medium New York State apples
- 1 cup sugar
- 1 tablespoon cinnamon
- Juice of 1/2 lemon
- 1/2 cup New York State maple syrup (for serving)
- New York State sharp cheese, sliced (for serving)
Oven: 450°F, then 350°F
Instructions
- Make the crust: Cut butter and margarine into flour using a pastry blender or knives until mixture resembles coarse crumbs (like cornmeal).
- Add ice water gradually, using only enough to make dough hold together.
- Wrap and refrigerate dough about 20 minutes.
- Roll dough out to about 1/8-inch thick. Line a flat pan or baking sheet (about 15 x 10) with the crust.
- Prepare filling: Peel, core, and cut apples into sixths. Arrange in one layer over the crust.
- Mix sugar and cinnamon; sprinkle over apples. Sprinkle with lemon juice.
- Bake at 450°F for 20 minutes. Reduce heat to 350°F and bake 30 minutes more.
- Remove from oven, drizzle with maple syrup, and serve warm with slices of sharp cheese.
Another apple pie…
Brown Bag Apple Pie
Ingredients
- 1 unbaked 9-inch pie shell
- 3–4 large apples
- 2 tablespoons lemon juice
Filling
- 1/2 cup sugar
- 2 tablespoons flour
- 1/2 teaspoon nutmeg
Topping
- 1/2 cup sugar
- 1/2 cup flour
- 1/2 cup butter (1 stick)
Oven: 425°F
Instructions
- Preheat oven to 425°F.
- Peel, core, and cut apples into eighths.
- In a bowl, mix 1/2 cup sugar, 2 tablespoons flour, and nutmeg. Toss with apples.
- Spoon apples into the unbaked pie shell and drizzle with lemon juice.
- Make topping: combine 1/2 cup sugar and 1/2 cup flour, then cut in butter until crumbly. Sprinkle over apples.
- Slide pie into a brown paper bag. Fold top over twice, fasten with paper clips, and place on a cookie sheet.
- Bake 1 hour. Carefully split bag open, remove pie, and cool on a rack.
- Serve plain or with ice cream.
Yield: one 9-inch pie
FAQ
Why serve apple pie with sharp cheese?
It’s an old New York tradition—sharp cheddar balances the sweetness of apples and maple syrup.
Is the brown paper bag method safe?
Use a plain brown paper bag (no ink coatings), keep it away from heating elements, and place the pie on a cookie sheet. If you prefer, bake uncovered and tent loosely with foil when browned.
What apples work best for pie?
Use firm apples that hold their shape—many bakers like a mix of tart and sweet apples.
How do I prevent a soggy bottom?
Use a hot oven, avoid overly juicy filling, and let the pie cool so it sets before slicing.