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.