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1936 Cobblestone Apple Pie Recipe - Old Cookbook Show
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- Опубликовано: 25 июл 2020
- 1936 Cobblestone Apple Pie Recipe This apple pie recipe is from the 1936 depression era cookbook by Crisco.
Ingredients:
1 plain pastry shell (our recipe: • How To Make Flaky All ... )
4 large tart apples
1 cup sugar
1 Tbsp Crisco
¼ tsp nutmeg
1/8 tsp cinnamon
Method:
Wash pare and cut apples into quarters
Remove the cores.
Line a pie pan with plain pastry, pinch with fingers to make a fancy edge and fit apples into it to represent cobblestones.
Pour the sugar over them and dot with small bits of Crisco.
Sprinkle with nutmeg and cinnamon.
Bake in a quick oven (425ºF) 10 minutes.
Reduce heat to moderate oven (325ºF) and bake 20 minutes, or until apples are tender.
#LeGourmetTV #GlenAndFriendsCooking
Perhaps not a stellar pie, however one does not have one's servants one must do what one can....
Cheers
Just can't find good help nowadays....;)
Lol 🤣
Mercy me, I've no one to lash out at for the suboptimal quality of this confection besides myself. This is absolutely intolerable, I cannot be burdened by the psychological ramifications of my own incompetence. What does one do without those in whom one can project ones deepest flaws. How does one live under these uncivilized conditions.
Speaking as a vegetarian... one of the main reasons I'm not vegan is because butter ALWAYS has a better flavour.
Check out Wayfare's dairy-free spread. It's made from lima beans and has a buttery flavor. As a n omnivore, yhe only problem I have with it is that you usually need to use it in a few weeks or it might start to mold. (They also make a really good vegan chocolate pudding)
You have to draw a line somewhere.
@@tthom2459 I used it to bake cookies. Was pretty good.
@@tthom2459 I used to use it in an old cornbread recipe I had (and since lost). It was pretty good and the butter flavor does come through. It's not interchangable with butter in regular usage though, only if you're going to cook it in a recipe that calls for shortening. Don't just eat it as a spread or to finish off veggies or eggs. 🤢 My supermarket never has it anymore, at least not in the sticks, which I prefer to use.
@@belg4mit Eeeeewwwwww.......
I'd like to see this again with the addition of that layer of tapioca you mentioned.
And slice the apples thinner
The Old Cookbook Show is my favorite part of this channel.
I very much appreciate you sharing the failures as well as the successes. 👍
I grew up seeing large cans of Crisco cans in everybody's kitchens. It's a rare sight today.
For good reason! Heart disease is not a cute thing
I use it in the pre-measured tubs.
I’m Australian and have never heard of it before.
@@lucieann21 I'm Australian and I have heard of it. :) Only because it is a common brand in the US and seen it on many cooking shows. In Australia, Copha is the most popular brand of vegetable shortening blocks.
@@bradmcmahon3156 and people only buy copha to make chocolate crackles.
Just made this pie: it's in the oven as I type. I was going to make an apple pie for dessert today when I saw your video. I used about 1T of flour dusted on the bottom of the pie crust before I added the apples. I used more cinnamon, AND I used pieces of unsalted butter on top. I also added a pinch of salt on the bottom with the flour and a pinch on top before baking.
I really do enjoy spending part of my Sundays with both of you and love that you share recipes from the past. Thank you!
When I was a kid my mom made an apple pie that had sausage and cheddar in it. It was so delicious!
That sounds amazing. Do you have a recipe you could share?
Phil Williams no recipe, but my mom just told me how to do it. Lemme see if I can type it:
You use boxed pie shell. Mix it up and line the pan. Pour apple pie filling in. Cook link sausage and arrange them on top of the filling. Top that with shredded cheddar. Then with the other bag of pie shell you mix it up with brown sugar. Then put it on top.
Sorry I’m from the south. For as long as I can remember this is how we share recipes. 😆
@@BeccaAS That actually sounds really good. I may get around to trying it some time. I'm sure not likely to find that in a restaurant. (If any restaurants are ever allowed to reopen, which seems doubtful at this point. I guess another thing us oldsters will be regaling disbelieving children about in 30 or 50 years.)
Thanks for watching Everyone! *let us know in the comments about your favourite Apple pie* This recipe is in the description box.
German Apple pie! Mmmm
I make the apple pie from the Better Homes and Gardens cookbook that my dad gave to my mom when they were first married. From 1957! It's an oldie but a goodie, and the pages are falling out. Make it for Thanksgiving and Christmas dinners every year for the family. It's tradition now.
@@JeanneKnits I have the Better Homes and Gardens Cookbook, probably from the 60s. It was always my favorite cookbook as a teenager. I think it's called orange chiffon cake that I made.
Scott Halloween ya they were the best! That bubbly crust eh!
Ann Hodgeman wrote a recipe for making perfect, unsoggy fruit pies. I would love to see you try that recipe.
I would tend to agree with the way it turned out. It's exactly the way I remember apple pie as I was growing up. My mom used to mix the sugar, cinnamon, and nutmeg together and then put it on the apples ( apples cut into smaller wedges ) , then the lattice crust on top. I think she must have adjusted the amount of sugar Because I don't recall it being so runny. It only had a tiny bit of liquid in the bottom here and there. Oh boy I now remember the smell, it takes me back. Thank you for that, Glen.
Your mother probably used flour or cornstarch in the filling to stop it going runny.
@@qwertasdcfghjklmo24z In the UK we don't add in cornstarch at all but I think it may have something to to with our apples - we have very specific cooking apples which go soft during cooking probably absorbing most of the liquid, although I still wouldn't have used the amount of sugar in that recipe!
I have the 1927 hardcover edition of that book. Same title and author. It was my grandmother's and she wrote all over it and pasted and taped newspaper, magazine clippings all through it. Chapter 1 is all about the servantless household and the cobblestone pie recipe is there. Thanks for jogging my memory.
Just got done staining my deck, flopped on the couch exhausted with a beverage and realized -- it's Sunday and there is an unwatched "The Old Cookbook Show!" Yay!!!
I admire you for doing these recipes for the first time on camera, especially the old cookbook recipes that are often vague. I might try that pie recipe with a bit of flour.
What I do not understand is why Glenn & friends do not have 10 million subscribers. You guys rock! Please share his content, get the word out. And greetings from Reykjavík, Iceland. 🇮🇸
So I'm from schwabia Germany and we make cakes not pies. We have a sunken apple cake that looks like cobblestones because you put halfed apples in it and the dough comes up around them. Then you have the covered apple cakes that are the almost like a pie but are made with Mürbeteig ( a pie dough that has egg in it instead of water) and then they are the always loved apple cakes with streusel topping. They can have a base made with yeast or something like a poundcake base or again Mürbeteig. In the end I bake and I will eat them all with fresh cream on top. They are just a traditional stable for the sunday afternoon with a cup of coffee.
As I kid I wouldn't eat Crisco because family called it lard or shortening. This is because once at grandma's farm she used actual lard they rendered themselves. It smelled worse than roadkill, was brownish with brown streaks, and I threw up once I saw and smelled it, and they also called that shortening. It was years before mom explained that Crisco wasn't lard and wasn't from pigs or any animal! Ahh the joys of lessons on the farm...
I remember grandmother making this pie. Sure was good.
I appreciate the fact that you showed an honest result of what came out, and laughed at it. Most of the recipes would show the outcome to be brilliant, even if it is horrible.
I really enjoy the history lessons!
Thank you for all these old recipes. They bring back a lot of memories. Although both my grandmothers had multiple cookbooks, I rarely saw them used. What was cooked came from memory, decades of experience I guess. The best Nanaimo bars I have ever had came from the memory of my brother-in-law's mother. Sadly she passed without ever writing the recipe down.
Love that you persevered with what was a bit of a fail, recipe-wise...kudos to you and keep baking!!
Very interesting. I'm glad you chose this recipe to try.
I love that you try these recipes! I use minute tapioca as a thickener too. It's the best. Both my grandfather & my mother could peel an apple with a paring knife and remove the entire peel in one piece. Quite the feat!
It's 8AM Glen, I can't be thinking about apple pie!
apple pie is good for any meal and any time
Really, what's the difference between french toast, waffles or pancakes with syrup and apple pie for breakfast? A couple tablespoons of fruit?
Love these videos
All of the pies on this page are cooked with a two temperature method. I can't imagine any of them have thickened juices cooked in this manner. Pies of juicy fruits need the long cook times to reduce the liquid!
When you said Tapioca made me remember and smile of our funny Torontonian Colin Mochrie "tapioca" joke on who's line is it anyway. I had to go watch it again on youtube, too funny.
I just love watching whatever you all cooking up and educating me within techniques and even history. I will say it is funny to all listening to me because when you say Hello Friends, I respond right back each time hehe. I have to admit I keep a can of it in the kitchen for certain things. Don't use it much but I don't use a ton of oil for anything at all. I just don't like oils most of the time. But I also have the Butter Crisco as well and I still use that for the cookies on the back of the can.
I have always used Crisco for my pie crust...I have a good, never fail crust, however, Now as a very senior senior I cheat and use a frozen dough (Pillsbury) and since my taste buds are also not so accurate these days, I find it just fine. LOL. Were the apples still a bit crunchy in this version? Y'all have a Blessed day
As a person boarding on 40 years of age, I hate fiddling with making pie crust and often use store- bought crusts when I'm busy. They're pretty good!
My pie crust uses crisco too! Easy to roll and shape -- bakes flakey and yummy! No need to chill it or anything.
@@hungrymichigander absolutely right.
I was always taught, butter for flavour and crisco for lightness, so I use a 50/50 mix of both. I agree with Glen, it's all what you grew up with.
@@aethelberga that sounds good too and would probably work well with my recipe...I might try that sometime. Thanks .
Just ate a few slices. It did not need the pinches of salt or the flour. I baked it at 400 degrees for 10 minutes and then at 350 degrees for another 30 minutes. It was the perfect pie when you only have one pie crust in the freezer and a lot of granny smith apples to use. Thank you for sharing the recipe.
My mother and her sisters(8) used crisco all the time! No servants in my family history at all My grandmother 's baking skills was handed down to my aunts. Never saw this pie at all. My favorite apple pie was crabapple (often picked from my yard). I'm 70 and saw alot of depression inspired baking in the 50's!👍
I am happy to hear someone advocate for using minute tapioca as a pie filling thickener! That's what we do in my family, and it is fantastic. It doesn't make the pie filling starchy and makes for a pleasing textured gel.
Hi Glenn! Luv the old time cook books. Thanks for sharing with us. I think I would bake my pie shell first and luv the Tapioca addition to thicken it up.
In my family we call a sunken apple pie a "cobblestone pie" because of the look. But that's a very cakey thing without a pie crust
The cookbook was really neat! Loved the highlighted chapters. Interesting pie. It would be interesting to see a follow up with the changes you would make to improve it.
My mother made a similar apple tart. She used butter and arranged the apples in a pinwheel. She mixed the spaces with the sugar. We are it inn a bowl topped, with milk, for breakfast.
I find this to be much like my grandmother's "Schnitz Pie". It's a recipe that she brought to the US when the family immigrated in the late nineteen teens from Kitchener, Ont. I've found other recipes by this name in Mennonite Community cookbooks. The difference is in the topping which includes brown sugar, flour, cinnamon and butter. And rather than dotting the top with Crisco, she dolloped on sour cream, but you can use sweet cream or cream that's "turning". We have it every Thanksgiving.
I really must say, I always use Crisco for pie crust, mainly because my grandma taught me to do it that way. She said lard was best but Crisco was acceptable. Now, for the life of me, I've been baking pies for 50 years and have never, ever been able to make a pie crust with butter that didn't turn out like a sidewalk. I know folks can make wonderful butter crust...but not me :(
Gee, how many times was this concoction baked in the test kitchen?? Agree with Glen in that an addition of flour is needed to absorb all the juice. Another way of making this pie is to roll out the pastry into a circle on baking paper, sprinkle a mixture of almond meal, cinnamon and brown sugar in the centre, place the partially cooked apple pieces on top and bring up the edges to make a rustic free form pie. Another sprinkle of cinnamon and sugar on top and bake. Delish served with ice cream or cream.
Scrabbled pie😂😂😂love it♥️♥️👍
I literally watch his every episode lots of love from pakistan 🇵🇰
My family is from the North Carolina and Virginia area. To me a cobblestone pie is any pie that does not have a top crust. It could be a chicken cobblestone pie... chicken pot pie with no top crust. Members of my family were particularly fond of mixed berry cobblestone pie. Made with cornstarch and the usual suspects it actually made a very firm filling.
Jules!!!! That's the top 🥰🥰
Right on using butter or lard for your pie crust. I think I gave you this cookbook. I should have photographed them so I’d remember.
Glad you are honest about the not great recipes
I do love your try on this. Who doesn't love apple pie? Personally I do not make any recipe that has shortening in the ingredients (or lard for that matter). I am a butter snob all the way. If i'm going to kill myself eating unhealthy I want flavor while doing it.
Agree that butter would add much more flavour.
Glen despite saying crisco 1000 times, you are looking good these days!
My favourite pie dough recipe is half and half lard and butter for the fat. Really gives the best of both flavour and flake, I think.
😁✌🖖very cool👌👍😎
My Dad taught me to mix in a bit of flour with the sugar and cinnamon/ground cloves
Love the show, Glen. Kind of like the Mr Dressup of RUclips cooking. Should pitch it to the CBC ;)
I liked your history of Cisco. If it were me I would put butter on top, like you I think it would taste better.
So interesting, we all have a pie crust recipe we grew up with. My grandmother, mother, self, son, (eventually grandchildren?) all use the old Wesson oil recipe. I like to call it an old family secret but . . .
Wow, I'm with you Glen, I too would use butter over crisco .They should change there nana to acuritly reflect the product . Crisps?
The quarter apples might taste a little better in a Dutch apple pie instead of paper thin slices. Thanks for the tapioca tip
Thanks for having captions for the Deaf :)
Yay!!! Apple pie
I love the 'scrambled pie and ice cream' idea. My type of 'fix'. Maybe you should have a go at "Apple Pandowdy" The type that is cooked in a skillet (not oven baked from start to finish) then pieces of pastry baked over the top....like my nan used to do!
The amount of sugar for apple pie is both a matter of personal sweetness and the tartness of the apples used. I tend to use both tart and sweet apples with a tad less sugar than most call for. However I would normally cook the apples with the sugar and seasonings just enough to make it so it makes almost gel like filling. I would also pre bake the crust slightly to ensure it holds up.
Great try Glen. Have made beautiful shortening based crusts for years but NEVER in the filling, As you certainly know shortening crusts are lighter and flakey. Less stubstance than butter or lard. It's all in the method too. It's just preference in many regards. As for shortening in the filling YUCK. That is disgusting. Butter all the way baby!
Great book too! The Art of Cooking and Serving by Sarah F Splint was first published in 1920s. Crisco offered this version starting in 1934 I think. My domestic science library has multiple versions. The changes over the years are fun and informative to review.
Thanks again for the fun, informative videos. Happy Cooking!
I also has a never-fail shortening crust... it is amazing.
@@hungrymichigander my goodness, please do share it with me. I am 45 and feel like I am in pie crust kindergarten.
I get fresh apples from my boss and I have learned to set the apples right out on the counter for at least a week and let them lose some moisture that way otherwise the pies I make from those apples will be so soooooopy! If I do make a pie a day or two earlier, I add extra cornstarch and cook the pie at a slightly higher temp maybe 10 degrees higher and for just a very few minutes longer just until I can see the filling bubbling good, it MUST come to a boil otherwise, sooooopy! Home grown apples in pie, oh my, no comparison!
The crust that was my favorite growing up was Crisco with egg and vinegar. I've made it with butter for years now. Favorite apple pie involves Velveeta, cinnamon, butter, lemon juice, vanilla, and a packet of Truvia. I simmer before adding to crust. My husband prefers it as a compote, and we usually have ham or pork chops.
Joan Trotter, that sounds fascinating. I didn’t grow up eating cheese with apple pie, and haven’t had the nerve to try it yet. LOL Is the Velveeta mixed in and simmered with the apples? One of my father’s treats was eating Fig Newtons with Colby cheese (just a bite of each, not mixed together) ... I do enjoy that as well, so I should try the pie! If you have time, would love it if you could share your recipe, or proportions. Thank you!
So really - the only reason the Crisco was in the recipe is, it was their book! No other reason I can think of. I never use flour or thickeners in apply pie, but do bake at one temperature!
I'd say it's the oven. It would do well in an old fashioned open fire style of oven where it's really hot and the moisture stops the crust from burning before it's dried up to a caramalised crisp. I can imagine it.
Glen, could you, perhaps, give us your take on this pie? Perhaps with butter and a sugar adjustment. I love the fact that it’s more like baked apples in a crust.
I like a mix of butter and lard in my pie dough.
Maybe toss in some flour/corn starch maybe
I don't use white sugar in my apple pies. I just dump in my sliced up apples on top of the tapioca, good two handfuls brown sugar, sprinkle with apple pie spice about six slices of butter put my crust on top wipe it with milk and bake. They are delicious. I use Gala apples
written by "Sarah Field Splint" ? 0:08 I guess similar to the names Schumaker, Baker, Farmer, and Trapper, her Ancestor was an Army Medic.
This is the reason why recipes don't survive over the years.
Yeah, the bad ones just don’t survive
Usually incomplete recipes. It would be nice when they find a clunker recipe like this one, if they would do like Mythbusters, and take the concept (pie in this case), and slightly tweek it into something successful.
This is almost exactly how my mom made Apple pie. When I tell people I hate apple pie they do not believe me. The only difference between this pie and my mom's: substitute melted butter for the Crisco and add a heck of a lot of raisins, sharp cheddar cheese served on the side.
Edit. Oh and no nutmeg my mother did not believe in spicy food.
Pass on this but, the dutch apple cake is fab:)
I'd be curious to see the improved version of this pie with tapioca. Seems like a good semi -lazy way to fill a pie, without having to slice so much. Plus use butter on top.
Can you do an updated classic apple pie video? Thanks!
@Glen & Friends Cooking, I love that you show failures along with the (more-numerous) successes! Quick question: is the "HeavyG Films" at the end new? Did you change the company?
Yup. Minute Tapioca is the secret to every good pie.
How to bake a frozen apple pie?
@Glen could the reformulation of the crisco have caused any of excess juice / liquid issues? maybe the older product had some cornstarch / similar in it? sorry if thats an idiot suggestion ... but crisco? thats something we never had in the uk lol
Thankyou thankyou I have been saying that about crusted for years .lard lard lard the best the best. The proof is in, bring pie can you bring pie. Love your crust need some pie grandma so grandma makes 6 or so pies. Oh don't make it to thin. Hahaha I also think it is another reason biscuits don't turn out like they should, lard lard best result... and another thing you by a different shorting in a cake decorating store or bulk food store. Give it a try, denser makes a better icing...learned about it in a class on cakes and cake decorating..
I think the issue is our ideas about ovens. Wood burning ovens would be common where they had different sections, warmer, hot and medium so time would vary. Your pie just needed more time
I wonder if replacing the 'pie' with 'crumble' would improve results essentially by turning your pie upside down. Nobody cares about plating a crumble after all and 'cobblestone crumble' has a nice alliterative ring to it.
It would still be too runny. It desperately needs a thickener. 🥧
I agree. I do not like Crisco. I use butter. I spray a little Pam in the pie pan before I put the crust in if it is going to be juicy.
Noticed that none of the other apple pies on the page had thickener either. I don't put any in my apple pies and they are fine. I think it is the apple variety. You will probably have better luck with Golden Delicious which is known as being a good pie apple.
A couple of months ago people were clamoring for yeast and toilet paper. Imagine in 1936 they had 6 plus years of economic decline and that pie was probably a rare treat. Here's to hoping that I won't be dreaming of that pie any time soon.
Interesting. Perhaps they relied more on natural pectin in the apples or apple peels to thicken? Also maybe coating the apples in sugar to develop more of a caramel (a la Tarte Tatin)? I am curious how you interpreted Hi Oven vs Medium Oven. Obviously seems underdone.
The temperatures where written/specified in the recipie.
Yep . Just saw it. Temps too low. Gordon Ramsey uses 400F for 30 minutes for Tart Tatin.
Where do you find you're totally awesome cookbooks?
If I were to make this I would cook the apple a little and use butter because ewww crisco
And these days, they say you shouldn’t consume any such fats that claim to be “vegetable”.
Hello Glen I love your videos. Unfortunately I can’t eat most of the food due to intolerance of milk, sugar and wheat I am on a FODMAP diet at the minute to try and find out what I can eat. Do you have any recipes in your collection FODMAP friendly. Cheers Bill
Butter always has a better flavour. I can see your derision as you dot with Crisco Glen 😂
My father told me his family always had a servant during the depression, he said, because the wages were so low. Sad, but true.
yr canlitprof Why is employing someone, providing them money to live, a bad thing? You prefer people to be unemployed? Oh, that’s right, just let them suck off the public tit while the rest of us pay their welfare so they can stay home.
Since the formulation of Crisco was different back then, I'm guessing this pie came out totally different in that era.
Put the crust to the top. It would probably taste better that way.
Can you please make a video making Senator Robert Dole's apple pie recipe? Thank you very much..
Might be completely off topic, I love the videos and definitely tried a few during the lockdown in South Africa, but is there any KETO cake recipes or KETO snack recipes you would like to give a crack at?
In Australia we don't have crisco, we do have copha though which is on my google hydrogenated coconut oil... thoughts?
This one creeps me out - nevertheless, thank you for sharing this experiment with an old recipe!
If any of you are having problems with your Crisco pie crusts... the formula has changed, and there is now less fat in the Crisco than before - so its softer, and has more water in it.
I love shortening pie crusts...made with hydrgogenated shortening, of course. I like butter just fine, except I have issues with them being a bit tough. Not sure why, perhaps butter crusts are not as forgiving, I certainly don't overwork them... or perhaps butter crusts are just tougher in general. I notice when Julie pulls apart the upper rim of the crust, she seems to be exerting a fair amount of force on it. A Shortening crust just falls apart in your fingers with even a very light touch. I tried using the mexican hydrogenated shortening.. and it was so HARD, didn't work well. With crisco's new formula, I mix all purpose flour 50/50 with cake flour, and I seem to get a decent result like I remember. Palm oil is the bane of my existence.
Are you ever going to do recipes from cookbooks originating from the west coast?
@Scott Halloween I Can't send what I do not have. This is there format and I pay to watch, just asking.
I believe Crisco was a fairly upscale product in 1936.
I do remember my grandma singing the praises of Crisco. At the time I didn't realize it was because she thought it was a posh ingredient. She also had great impressions of other products, mainly beauty products, that are so old fashioned to us now, but she just thought they were divine.