Apple Pot Pie

Ingredients

• Select 8 apples
• 1 1/2 cup rich milk
• a pinch of salt
• enough flour to make a stiff paste
• put butter size of a small egg into a kettle
• a little brown sugar
• a pinch of cinnamon

Method

1. 1

   Cut apples in eighths, remove core but not skin.

2. 2

   Roll out very thin, cut into 2-inch squares.

3. 3

   When butter is a delicate brown, remove to back of stove; now put in a layer of apples, a layer of rolled paste, a little brown sugar, a pinch of cinnamon; repeat.

4. 4

   Over this pour boiling water, and cook for 20 minutes.

5. 5

   Serve hot.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 353. The excerpt below is the record exactly as published.

APPLE POT PIE.— Select 8 apples, cut in 8ths, remove core but not^ skin, take 1 ^^^, Va cup rich milk, a pinch of salt, enough flour to make a stiff paste, roll out very thin, cut in.to 2-inch squares, put butter size of a small egg into a kettle, when a deli- cate brown remove to back of stove; now put in a layer of' ap- ples, a layer of rolled paste, a little brown sugar, a pinch of cin- nam

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