PUEBLO HISTORIC COOKBOOK: RECIPES FROM LOCAL LADIES MADE WITH APPLES INCLUDING PIE, CUSTARD, CRISP, DUMPLINGS AND CRUSTS

By Jenny Paulson – I found some recipes from old cookbooks published with recipes from Pueblo cooks including one called the “Historic Cookbook” that was published by the Arkansas Valley Daughters of the American Revolution, the local chapter of which formed in 1902. 

The recipe book that the following recipes come from is from 1987 and includes recipes from members since its beginning, including some who’d then passed away including Margaret Thatcher herself (which I’ll be posting in the future). Since it’s apple season I’m sharing with you recipes related to this delicious fruit readily found at local farms and markets:

APPLE CREAM PIE 
By Jean Scott Carroll 

1- 9″ unbaked pastry pie shell
2 T flour
3/4 c sugar
4-5 peeled and chopped applies
1 c. or more Coffee Rich (a non dairy creamer, or substitute regular cream) 
Cinnamon 
Mix flour and 1/4 c. of the sugar and spread on the bottom of the pie shell. Add apples. and sprinkle remaining 1/2 c sugar and creamer over the apples. Sprinkle with cinnamon and more sugar. Bake at 350 till. the apples are tender. 

APPLE CUSTARD PIE
By Neva Keen Julien 

1 unbaked pastry shell
2 c. stewed apples, strained
4 eggs, separatetd
1 c sugar
nutmeg
3 c. milk
Beat egg yolks lightly and mix well with apples. Add sugar and nutmeg. Add milk. Beat egg whiles and fold into mixture. Bake crust at 450 for about ten minutes before. turning filling into crust. Return to 350 oven and bake until custard is set. 

DUTCH APPPLE PIE
By Martha Jewett Abbey 

Unbaked 9″ pastry shell
1 qt. tart apples, pared and sliced
3/4 c sugar
1/2 t. cinnamon
1/4 t. nutmeg

Topping 
3/4 c. flour
1/2 t. cinnamon 
1/2 c brown sugar, firmly packed
1/2 c butter

Mix apples with sugar, cinnamon and nutmeg and arranged in pastry shell. Prepare toppings – blend flour with cinnamon, brown sugar and butter, mixing with fingers to coarse crumbs. Sprinkle crumb mixture over apples. Bake at 450 for 20 minutes, reduce heat to 350 and bake 30 to 40 minutes longer, or until apples are tender. For an extra special pie, dip apple slices into melted butter before mixing with sugar and spices

PIE CRUST
By Vera Bridge Ricketts 

Make your own pie crust by sifting 3 cups of flour and 1 t of salt. Cut in 1-1/4 cups shortening. Beat together 5 T water, 1 T vinegar and 1 egg. Add to flour mixture. Can be frozen before rolling

SIMPLE PIE CRUST 
By Mary Margaret Abbey 

Cut together 2 c flour and 2/3 c shortening. Add 1 t salt and 1/4 c milk. Makes crust for two 8″ pies. 

NEVER FAIL PIE CRUST
By Wilma Griffith Stringfellow 

5 c flour
2 c Crisco 
1 t baking powder
1 egg plus water to make 1 c 
1 T vinegar

Combine flour, Crisco, salt and baking powder and mix with pastry blender (or hands). Whip egg with a fork in a measuring cup; add enough water to make a cupful. Add vinegar and add to pie crust. Roll out. Unused crust may be frozen. 

APPLE CRISP 
By Doris Casstevens Johnston 

Stir 1 c sugar and 1/2 t cinnamon into four or more cups sliced apples. Put into a well greased 9 x 13 baking dish. Mix 1/2 c. margarine with 3/4 c brown sugar, 3/4 c flour, 3/4 c quick cooking oatmeal and 1/4 t baking powder. Spread over apples in dish, completely covering. Bake at 350 to 375 about 55 minutes. Top with whipped cream. 

APPLE DUMPLINGS
By Catherine Sheaffer Lee 

2 c flour, 1 t baking powder, pinch of salt, 2 T butter or lard, sweet milk to make a dough. Sift flour, salt and baking powder together. Put in shortening and. with a mixing spoon, stir in the milk. Roll into abut 1/4 inch. thick and wrap in each, a half of an apple. Place in rather deep pan. 

Take 2 c sugar, 1 T flour, 1 T butter and nutmeg to flavor, mix together and add 1 quart of boiling water, stirring while adding, then pour over the dumplings in pan and back from 1/2 to 3/4 of an hour. Baste with the sauce around dumplings when half done and let bake to a nice brown. Serve with cream, either whipped or plain. 

APPLE PIE
By Wilma Griffith Stringfellow. 

3 lbs Jonathan or Winesap
1-1/4 c sugar
2 T flour
2 T butter

Peel, core and grate apples. Add sugar and flour and mix. Pack an unbaked 10″ pie shell. Put in butter in center of apples. Cover with top crust and brush with egg white and sprinkle with sugar. This makes a very full. pie and it will run over easily. Protect oven with foil under pie or place on rimmed cookie sheet. Cover pie with foil and bake at 425 for 40 minutes. Remove foil and brown for additional 20 minutes. This recipe calls for no spices but you can add cinnamon and / or nutmeg. 

Photo of Dutch apple pie

Jenny Paulson is also the admin of Pueblo Eats on Facebook – https://www.facebook.com/groups/PuebloEatsandEntertains/

About Jenny Paulson 135 Articles
Jenny Paulson is the publisher and editor of Pueblo Independent Magazine and can be contacted for more information about Pueblo Magazine, editorial content, marketing, website design and other services.

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