Pennyslvania Dutch Apple Pot Pie

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Recipe by Chef Bronco

A dessert Pot Pie. Imagine apples caramelized in brown sugar and butter with soft pieces of crust served with warm whipping cream over top. This is awesome.

Ingredients Nutrition

  • 2 cups flour
  • 12 teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons lard, you can use Crisco, but the lard is better
  • 1 egg, beaten
  • 1 13 cups water, divided
  • 6 tart apples, peeled, cored and cut into thicker slices, but not too thickes, then
  • 12 cup brown sugar
  • 3 tablespoons butter


  1. Mix the flour, salt and baking powder. Cut in the lard. Lightly stir in the beaten egg and 1/3 cup water. On a floured board, roll out as thinly as possible. Cut into 2 inch squares. You can use a knife or a pastry wheel or pizza cutter. Into a kettle, add 1 cup water. Put a layer of apples, sprinkle with 1/4 cup brown sugar. Then cover with half the pot pie squares, and repeat until all used. Cover tightly and steam on low to medium low for about 20 minutes, until "noodles" are steamed and apples are soft. Serve it up with warmed whipping cream or milk, over top if you want.

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