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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

POT PIE RECIPES

FRUIT POTPIE

This can be made of canned or fresh fruit of any kind; if apples, pare as for pies; cherries should be pitted. For the dough sift together 1 quart of flour and 2 teaspoonfuls of baking powder, add lard size of a hulled walnut, pinch of salt, 1 pint of lukewarm water. Roll, cut in squares; butter the bottom of your cook kettle, put in some fruit, sprinkle sugar and a little flour over it, put in a bit of butter, then your dough, and so on until all is in; then put on stove and pour enough boiling water on it to cover nicely and not burn it. Boil 20 minutes or till done. Serve with sweetened milk and a little cream mixed.

Sister Sarah A. Crowl, Nappanee, Ind.