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Apple Pie

6 Apple, baking
4 Cups Flour
1 Teaspoon Cinnamon
1/4 Pound Lard
1/4 Teaspoon Salt
1/8 Pound Butter

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.

Pennsylvania Dutch Cook Book 
Fine Old Recipes, Culinary Arts Press, 1936.