Put into a moderate oven and bake from a half to three-quarters of an hour.
When a fork will easily penetrate the apples it is cooked. Alden dried apples may be substituted for the fresh fruit.
It can be eaten hot or cold with butter, sugar, or sauce.
Baked Apple Pudding.
Use the following ingredients: Apples pared, cored and sliced; one quart sifted flour; three teaspoonfuls baking powder, incorporated with the dry flour; one-half teaspoonful salt; two tablespoonfuls lard (half butter is preferable); one pint milk (cold water will do).
Have ready sugar, butter, and ground cinnamon. Put flour into a deep dish or pan; mix into it the salt and lard; then add the milk, and work the mixture with the hands to a smooth light dough.
Roll the dough into a sheet about one-quarter of an inch thick. Have prepared a well-greased baking-dish. Cover the bottom and sides of the dish with rolled dough or paste, press it lightly against the sides and bottom, and cutoff the edges above the dish.
Put into the bottom of the baking-dish thus prepared a thick layer of sliced apples, sprinkle them with sugar and ground cinnamon, then another layer of apples treated in like manner, and so on successively until the dish is full. The top layer of apples should have the dressing of sugar and cinnamon, and be also sprinkled with small pieces of butter. Wet the top layer with three or four teaspoonfuls of water, and then sprinkle it lightly with dry flour.
Take the remainder of the dough, roll it out thin, and cover the dish with it, pressing the paste down round the edges of the dish to join it with the paste that lines the sides. Make three or four incisions in the cover with a sharp knife.
Then put the dish into a moderate oven and bake from one to one and a half hours. When a fork easily penetrates the pudding, it is cooked. Eat hot with sauce. Alden dried apples, canned apples, canned peaches, or fresh peaches pared, quartered, and the stones extracted may be used.