Pork and Apple Pie

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Make the crust in the usual manner (for many ways, see directions in this book), spread it over a deep plate; cut nice fat salt pork very thin, and slice some apples; place a layer of apples, then a layer of pork; sprinkle with allspice, pepper, and sugar, between each layer; have three or four layers, and let the last one be apples; sprinkle in sugar and spice; cover with a top crust, and bake an hour. This is a plain and wholesome dish; when the family is large and apples plentiful, it will be an economical way of giving the boys "apple pie."