Apple Pot Pie
Submitted by nancylou
Old-fashioned stovetop apple dessert with layers of pastry squares and spiced apples cooked in a kettle. This vintage pot pie simmers until tender, then gets served with cream.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minApple pot pie is a forgotten treasure from old-time American cooking, made entirely on the stovetop in a kettle.
You layer homemade pastry squares with sliced apples sprinkled generously with sugar and cinnamon, then pour in water and simmer gently until the apples go soft and the dough cooks through.
The pastry squares turn into tender, dumpling-like layers that soak up all those sweet apple juices.
Chef Tips
- Cut the pastry into 2-inch squares for pieces that are big enough to create distinct layers
- Keep the flame low so the bottom doesn’t scorch while the apples cook through
- Serve with milk or cream poured over the top for the traditional finish
Ingredients
Directions
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.
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