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Apple Pot Pie

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      Title: APPLE POT PIE
 Categories: Penndutch, Pies
      Yield: 1 Servings
 
      6 ea Apple, baking
    1/4 lb Lard
      4 c  Flour
    1/4 ts Salt
      1 ts Cinnamon
    1/8 lb Butter
      1 x  Water
 
  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.
 
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