Ingredients
6 each apple, baking
1/4 lb lard
4 cup flour
1/4 tsp salt
1 tsp cinnamon
1/8 lb butter
1 water
Directions
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.
Servings: 1 servings
Apple Pot Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Casserole; Dessert; Fruit
The History of Recipes
Experts have tracked the existance of recipes far back into the far past, at least as far into history as the early Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these early cookbooks were just simple pictorial recipes for food preparation.
Moving our culinary historical trip onwards, we find two interesting cookery books which date from the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the indian food that is popular today, but instead recipes for the types of meals prepared for the rich and wealthy people of that time. When we get to the 20th century, cook books are increasing in popularity mostly due to better eduction, people having more leisure time and being a little richer. |
We hope you enjoy this Apple Pot Pie recipe.
