Pork and Apple Pie

Name: Pork and Apple Pie
Ingredients: Make the crust in the usual manner; eut nice fat sait pork very thin; hâve three or four layers

From La cuisine creole, 1885

This is a plain and wholesome dish.

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 77. The excerpt below is the record exactly as published.

PORK AND APPLE PIE. Make the crust in the usual manner (for many ways, see directions in this book), spread it over a deep plate; eut nice fat sait pork very thin, and slice some apples ; place a layer of apples, then a layer of pork; sprinkle with allspice, pepper, and sugar^ between each layer; hâve three or four layers

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