| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Penndutch, Pies | 1 | Servings | |
INGREDIENTS
| 6 | Apple, baking | |
| 1/4 | lb | Lard |
| 4 | c | Flour |
| 1/4 | ts | Salt |
| 1 | ts | Cinnamon |
| 1/8 | lb | Butter |
| Water |
INSTRUCTIONS
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
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