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Classic
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page 76
PORK APPLE PIE.
Make your crust in the usual way; spread it over a large, deep plate; cut some
slices of fat pork, very thin, also some slices of apples; place a layer of
apples, and then of pork, with a very little allspice, and pepper, and sugar
between--three or four layers of each--with crust over the top. Bake one hour.
POT PIE.
Take raised pie-crust, line a pot, or small Dutch oven, or a very deep stewpan,
bottom and sides, with one-half an inch thickness; lay your fowls and pork, or
veal, in very small pieces, (the pork is always best boiled first,) in, with
salt, and pepper, and small pieces of butter, then potatoes, cut in very
delicate slices, then a layer of crust, one, again, of meat, then potatoes, then
crust. Then pour in the water in which the pork has been boiled, through a hole
in the top crust. The pie must be baked very judiciously, or it will be a
failure. It is, therefore, always best to cook the meat and fowl, unless they
are very young and tender. Lay a sheet of foolscap over the top, to keep it from
baking too rapidly.
This is a most excellent dish for a harvest-party, or log-rolling; it can be
made at any season of the year; in winter they are very fine, made of
sweet-breads, tender-loins, and spare-ribs, finely sliced, or cut up.
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