New York State Apple Pie

"I cut this out of the newspaper many years ago and since everyone seemed to like it so well, I have never used anything else."
photo by petlover photo by petlover
photo by petlover
photo by petlover photo by petlover
photo by petlover photo by petlover
photo by petlover photo by petlover
photo by petlover photo by petlover
Ready In:
1hr 10mins




  • Sprinkle lemon juice over apple slices.
  • Combine sugar, salt, flour,cinnamon and nutmeg in a mixing bowl.
  • Sprinkle over apple slices.
  • Toss apples and flour mixture until apple slices are fully coated.
  • Arrange into bottom prepared crust.
  • Dot with margarine.
  • Cover with top crust and fold under and crimp.
  • Cut slits into top crust and dust with sugar if desired.
  • Bake at 375°F for 50 minutes.

Questions & Replies

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  1. Joan, I can certainly see why you constantly use this recipe. It's good! I used Northern Spy apples, Mean Chef's Classic Pie Crust (#26205), and I believe the apple pie I made is the best one I've ever made. Your filling has a nice, fresh taste of apples with just the perfect hint of cinnamon. The directions are straightforward and the recipe is simple to prepare. The filling also didn't taste overly sweet (which, of course, is due in part to the apples, which are a cooking apple and not an eating apple). Thanks for posting this recipe; it's a keeper!
  2. My family loved this pie! I used Honeycrisp apples.
  3. Great Pie-Very easy! I made the crust the night before ( Martha Stewart's) ...and I made the die deep dish so I doubled the apples and everything else. I always decrease the nutmeg and ginger since we dont like the pie too "spicy" .Excellent recipe-this one goes in my will use as a staple list!<br/>Thanks Joan!
  4. My hubby is an all American boy from Brooklyn, NY and I was happy to find this simple and very tasty pie. Thank you for posting, I'll be making it again! :)
  5. Husband loved this pie, said it was the best I've mande for a long time. Very easy to make and turned out delicious. Served DH's with sliced cheese and I had mine with French vanilla icecream. Thanks for posting I will be making it again.


  1. Recipe is great but doesn't have a measurement for nutmeg. I used 1/2 tsp and it worked fine. I would also suggest a thick lower crust. Mine disintegrated.


I am now a full time homemaker, having retired from a career in Market Resarch for over 20 years-a profession I entered after raising 4 children. Why this field after a degree in Music Education? Who knows? It just appealed to me and the hours were right at first when my children were still at home. I eventually went full-time, but last year decided to retire and join my husband who is a retired engineer. We have had a computer for over six years now and I love getting new recipes off the internet. I print them out and have a three ring binder full of them. Some of them prove to be duds, but most are keepers.
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