and a little cobbler, too.

Back to Apple Pie.

New Categories – pot-pies, pan-dowdies, cobblers. Buckles, Bettye, Crisps, Slumps and Grunts are all coming up too.

And what about dumplings and rolley-polleys? They too will appear.

Apple Pot Pies first.

I’ve been spending time with Miss Leslie’s Directions for Cookery

Leslie cookery 1851

First edition: 1837.

Subsequent editions just  added sections to the back.

The Dover reprint that I have, which is facsimile of the 6th 1851 edition, has all the first edition material, pretty much as it appeared in 1837, and then more as chapters at the end.

The end chapters :

  1. Miscellaneous Receipts”;
  2. then “Additional Receipts”;
  3. Appendix, Containing New Receipts”.

In Miscellaneous Receipts there is a recipe for Apple Pot Pie that caught my attention:


Make a paste, allowing a pound of butter, or chopped suet to two pounds and a quarter of flour. Have already a sufficient quantity of fine juicy acid apples, pared, cored, and sliced. Mix with them brown sugar enough to sweeten them, a few cloves, and some grated lemon-peel. Butter the sides of an iron pot, and line them with paste. Then put in the apples, interspersing them with thin squares of paste, and add very little water. Cover the whole with a thick lid of paste, cutting a slit in the center for the water to bubble up, and let it boil two hours. When done, serve it up in a on a large dish, and eat it with butter and sugar.

Leslie, Eliz. Directions for Cookery, 1859. Dover ed. p. 434-5.

Sounds like a cobbler to me…but then I’m pretty cobbler centric.

But I had seen Pot-Pie elsewhere…

The Kentucky Housewife, Mrs. Lettice Bryan 1839.


Rub the bottom and sides of a porridge-pot, or small oven, with butter, and then with dry flour. Roll out some pieces of plain or standing paste about half an inch thick, line the sides of the pot or oven with the pieces of paste, letting nearly touch in the bottom. Having pared and sliced from the cores some fine cooking apples, nearly fill the oven with them; pour in enough water to cook them tender, put pieces of paste on the top, or put a paste all over the top, and bake it with moderate heat, having a fire both on and under the oven. When the apples are very soft, the crust brown, and the liquor quite low, turn the crust bottom upwards in a large dish, put the apples evenly over it, strew on a large handful of brown sugar, and eat it warm or cold, with sweet milk. This is quite a homely pie, but a good very one.

–  The Kentucky Housewife, Mrs. Lettice Bryan 1839.pp. 267-8.

(Bold face emphasis mine. KMW)

The Kentucky Housewife

But WAIT – there’s MORE…..

The next recipe…….


A peach pot-pie, or cobbler, as it is often termed, should be made of clingstone peaches, that are very ripe, and then pared and sliced from the stones. Prepare a pot or oven with paste, as directed with the apple pot-pie, put in the prepared peaches sprinkle on a large handful of brown sugar, pour in plenty of water to cook the peaches without burning them, though there should be very little liquor or syrup when the pie is done. Put a paste over the top, and bake it with moderate heat, raising the lid occasionally, to see how it is baking. When the crust is brown, and the peaches very soft, invert the crust on a large dish, put the peaches evenly on, and grate loaf sugar thickly over it. Eat it warm or cold. Although it is not a fashionable pie for company, it is excellent for family use, with cold sweet milk.

  • The Kentucky Housewife, Lettice Bryan 1839.pp. 268.

Well, there’s the pot-pie cobbler connection.

“Another Peach Cobbler made by Patrick from his grandmother’s recipe. We had dinner at Dyron’s Lowcountry specifically to finish with the cobbler. We always enjoy Dyron’s.”  from Wikipedia under Cobbler

And the Pandowdy? Back to Miss Leslie…..

In the Appendix, Containing New Receipts section there is another apple recipe……


Make a good plain paste. Pare, core, and slice half a dozen or more fine large juicy apples, and strew among them sufficient brown sugar to make them very sweet; adding some cloves, cinnamon, or lemon-juice. Have ready a pint of sour milk. Butter a deep (t)in baking pan, and put in the apples with the sugar and spice. Then, having dissolved, in a little lukewarm water, a small tea-spoonful of soda, stir it into the milk, the acid of which it will immediately remove. Pour the milk, foaming, upon the apples, and immediately put a lid or cover of paste over the top, in the manner of a pie. This crust should be rolled out rather thick. Notch the edges all around, having made it fit closely. Set it into a hot oven, and bake it an hour. Eat it warm, with sugar.

  • Leslie, Eliza. Directions for Cookery, Dover ed. pp.498-9.


.And I just can’t think of Apple Pandowdy without thinking of Shoo-Fly Pie…

(Words : Sammy Gallop / Music : Guy Wood) 

Dinah Shore - 1946
Stan Kenton & His Orchestra
Guy Lombardo & His Royal Canadians

If you wanna do right by your appetite, 
If you're fussy about your food, 
Take a choo-choo today, head New England way, 
And we'll put you in the happiest mood. with: 
Shoo Fly Pie and Apple Pan Dowdy 
Makes your eyes light up, 
Your tummy say "Howdy." 
Shoo Fly Pie and Apple Pan Dowdy 
I never get enough of that wonderful stuff. 
Shoo Fly Pie and Apple Pan dowdy makes the sun come out 
When Heavens are cloudy, 
Shoo Fly Pie and Apple Pan Dowdy, 
I never get enough of that wonderful stuff! 
Mama! When you bake, 
Mama! I don't want cake; 
Mama! For my sake 
Go to the oven and make some ever lovin' Sh, 
Shoo Fly Pie and Apple Pan Dowdy 
Makes your eyes light up, 
Your tummy say "Howdy," 
Shoo Fly Pie and Apple Pan Dowdy 
I never get enough of that wonderful stuff! 




One thought on “POT-PIE AND PANDOWDY

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