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Vintage Green Apple Pie Recipe from 1845 –

Green Apple Pie Recipe – Vintage

Posted by Warren

Makes one 9-inch pie, double crust, fruit filling

The New England Economical Housekeeper, H.W. Derby, 1845


A double crust simple green apple pie with an old fashioned twist but a most delightful taste.

Green Apple Pie Recipe

The New England Economical Housekeeper, H.W. Derby, 1845

Peel and stew the apples, mash them fine with sugar, a little butter, and grated nutmeg, or lemon-peel; bake in rich crust and quick oven, but not hot enough to scorch.

A Cookbook with vintage pie recipes

Mrs. Esther Allen Howland’s book was very popular in the mid 1800s. It was printed for over 40 years, with different titles, editions and revisions.

A good portion of the cookbook are of pie recipes. The rest covered medicinal, household and morality items.

Green Apple Pie Recipe


Pastry dough – double crust



3 pounds apples

2 teaspoon fresh lemon zest

3/4 cup white sugar

1 teaspoon ground nutmeg

pinch of salt

1 tablespoon cold unsalted butter


1. Prepare the pastry: Roll the pastry and line a 9-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust. Chill the pastry.

2. Preheat the oven to 400° F.

3. Prepare the filling: Add your lemon zest to the bowl. Peel, halve and core the apples. Be sure to remove seeds. Slice them evenly and stew in a pot.

4. Coarsely mash the apples with the back of a fork.

5. In a separate bowl, mix together the sugars, and spices. Add them to the apples just before you want to bake the pie, mix gently. Adjust sugar to taste as needed.

6. Scrape the filling into the bottom crust, dot with butter and cover it with the second crust. Trim and crimp the crust; chill the pie for about 10 minutes in the refrigerator. Cut vent slits in the top crust. It is your option to sprinkle it with sugar or brush the top with egg pie is ready

7. Bake the pie on a baking sheet for 10 minutes at 400° F or until the crust looks dry, blistered, and blonde. Turner the oven down to 375°F, and bake for at least 45 minutes more or until the crust is golden brown, and visible juices are thickened and bubble slowly through the slits in the top crust. Check if the bottom crust has darkened. If not bake a little more and cover the top crust, so it does not burn.

8. Cool the pie completely before cutting at least a few hours or warm in an hour. Store the pie uncovered in a cool place up to three days.

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