Apricot Pie

Canned apricots, cream, starch, and sugar.

From a notebook originally from somewhere in the general area of Sterling, Colorado from the 1930s.

This recipe is from the 27th page of the notebook; here’s the page in full (click to enlarge).

Click to expand a longer explanation...
In the words of the seller:
I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms.

Later addendum:

[A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area.

Apricot Pie

In an unbaked pie shell put canned apricots, then put over this 1 cup sugar into which was mixed 2 Tablespoons starch. Cover with sweet cream.

Bake 60 minutes, more or less. Fine being quite hot at first, then reducing to warm over towards last.


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