Apple Pot Pie was one of the slaves' favorite desserts. Desserts were a common feature on Sunday's during the summer months when fruits were plentiful. The pleasing aroma of cooked apples often-filled slave cabins and campsites in the late summer and early fall when apples were in abundance.

6 Baking Apples - peeled, cored and cut into small pieces
4 cups Flour
10 Tablespoons of Butter
2 packages Wiley's Apple Pie Spice
1 cup Sugar
Cold Water

In large bowl, make dough of flower, 7 TB of butter, salt and enough water to form dough. Roll thin on floured cutting board and cut into two-inch squares. Place apples in separate bowl and sprinkle with Wiley's Apple Pie Spice and sugar on each apple layer. In a large pot or Dutch oven alternate layers of dough squares and sprinkled apples.

Bottom layer in pot should be apples followed by dough squares on top. The top layer should be dough squares. Place remaining butter (3 TB) dotted on dough layer on top.

Fill pot (dutch oven) half filled with water. Cover and cook on medium until apples are done.

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