Apple Pie Recipes

Vintage apple pie recipes

Two beloved vintage apple pie recipes from New York tradition: a flat sheet-pan apple pie served with maple syrup and sharp cheese, and the classic Brown Bag Apple Pie with a buttery crumb topping.

Recipes on this page

✨ Jump directly to a classic recipe:

🍎 New York State Flat Apple Pie

Shared by Mrs. Nelson Rockefeller, circa 1975. A classic Upstate heritage slab pie baked on a large sheet pan, finished with sweet maple syrup and sharp cheese.

⏱️ Bake Time: 50 mins ❄️ Chill: 20 mins 🍳 Pan: 15 × 10 Baking Sheet

Ingredients

Homemade Pastry Crust:

  • 2 cups flour
  • 1/2 cup butter
  • 1/2 cup margarine
  • 3–4 teaspoons ice water

Apple Layer & Serving:

  • 11–12 medium apples
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • Juice of 1/2 lemon
  • 1/2 cup maple syrup (for serving)
  • Sharp cheese, sliced (for serving)

Baking Instructions

🌡️ Oven Temp: 450°F / 350°F

  1. Cut the butter and margarine into the flour until the mixture resembles coarse, uniform crumbs. Add the ice water gradually until the dough holds together. Chill in the refrigerator for 20 minutes.
  2. Roll the chilled dough out to 1/8-inch thickness and line a 15 × 10-inch baking sheet.
  3. Peel, core, and cut the apples into sixths. Arrange them in one uniform layer across the pastry.
  4. Mix the sugar and cinnamon together; sprinkle evenly over the apples. Drizzle with the fresh lemon juice.
  5. Bake at 450°F for exactly 20 minutes, then reduce the oven heat down to 350°F and bake for an additional 30 minutes.
  6. Drizzle with pure maple syrup and serve warm alongside clean slices of sharp cheese.

🥧 Brown Bag Apple Pie

A famous vintage novelty baking method that locks in steam by cooking the pie inside a brown paper bag, producing perfectly tender apples and an incredibly crisp top crust.

⏱️ Bake Time: 1 Hour 🍽️ Yield: One 9-inch Pie 🫓 Style: Paper Bag Baked

Ingredients

Pie Foundation & Filling:

  • 1 unbaked 9-inch pie shell
  • 3–4 large apples
  • 1/2 cup sugar
  • 2 tablespoons flour
  • 1/2 teaspoon nutmeg
  • 2 tablespoons lemon juice

Streusel Crumble Topping:

  • 1/2 cup sugar
  • 1/2 cup flour
  • 1/2 cup butter

Baking Instructions

🌡️ Oven Temp: 425°F

  1. Peel, core, and slice your apples. In a medium bowl, toss the fruit thoroughly with the filling sugar (1/2 cup), 2 tablespoons of flour, and the nutmeg. Spoon the apples directly into the unbaked 9-inch pie shell and drizzle with the lemon juice.
  2. In a separate bowl, mix the topping sugar (1/2 cup) and 1/2 cup of flour together. Cut in the butter until the mixture is coarse and crumbly, then sprinkle it evenly over the top of the apples.
  3. Slide the entire pie container inside a plain brown paper grocery bag. Fold the open top over twice securely to seal the steam inside. Set the bag onto a flat cookie sheet for stability.
  4. Bake for exactly 1 hour. Carefully split open the paper bag to release the hot steam, slide the pie out, and let cool completely on a wire rack before cutting.

FAQ

Why serve apple pie with sharp cheese?

It’s a classic New York tradition—sharp cheddar balances the sweetness of the apples and maple syrup.

Is the brown paper bag method safe?

Yes, when using a plain (unprinted) brown paper bag placed on a cookie sheet. Keep it away from heating elements. You can also bake uncovered and tent with foil if the top browns too quickly.

What apples work best for pie?

Use firm apples that hold their shape. Mixing tart and sweet varieties often gives the best flavor.

How do I prevent a soggy bottom crust?

Use a hot oven start, avoid overly juicy filling, and let the pie cool completely before slicing so the juices set.

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