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
It is quite possible to follow the history of written cooking instructions far back into history, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, generally, these old records were just basic hieroglyphic or cunieform recipes for food preparation.
Later, we find a couple of books which appeared in the 1300s - a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the curry that appears on menues today, but instead descriptions of the types of food on the menues of the rich people of the time. By the time we get to the 20th century, cook books are greatly in demand mostly as a result of better eduction, more free time and having more money to spend. |
We hope you enjoy this Apple Pot Pie recipe.
