Prep 15 mins
Cook 30 mins
Served warm with a premium ice cream, comfort food to the max. Also lovely served with plain cream. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 4 large apples (use a good flavored baking apple such as Granny Smith)
- 1⁄4 cup butter
- 2 cups flour, sifted
- 1⁄8 teaspoon salt
- 1⁄2-2⁄3 cup water
- 2⁄3 cup sugar
- 1⁄2 teaspoon cinnamon
- 2 tablespoons butter
- 2 cups water, boiling
- Pare apples, core and cut into eighths.
- Cut shortening into flour and salt; add water to make a stiff dough.
- Roll thinly, like noodle dough, and cut into 2 inch squares.
- Arrange alternate layers of apples and dough in a kettle, sprinkling each layer generously with sugar to sweeten (according to sourness of apples) and cinnamon.
- Dot the top layer of pastry squares with butter; pour in the boiling water and cover.
- Cook over low heat without stirring for 25 or 30 minutes or until apples are tender.
- Serve hot or cold.