Title: Apple Pot Pie
Categories: Penn Pie
Yield: 1 Servings
| 6 | | Apple, baking |
| 4 | c | Flour |
| 1 | ts | Cinnamon |
| | | Water |
| 1/4 | lb | Lard |
| 1/4 | ts | Salt |
| 1/8 | lb | Butter |
Make a dough of the lard, flour and salt, adding enough water to moisten
and hold together. Roll out like pie dough and cut into 2 inch squares.
Wash and peel apples and cut into eighths. Put alternate layers of apples
and dough into kettle, sprinkling each layer of apples generously with
sugar and adding a little cinnamon. Have top layer of dough, dot with
butter and fill kettle half full of water, cover and cook over a low flame
until apples are soft. Serve with milk or cream. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.