Apple Pot Pie
6 Apple, baking
1/4 lb Lard
4 c Flour
1/4 ts Salt
1 ts Cinnamon
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini