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Hehe, just kidding. Where I grew up, though, pot pie was something very different. It’s not a baked savory pie, it’s actually a very thick stew-like meal with huge noodles, potatoes, meat, and veggies. It’s one of my favorite meals of all time.
The term “pot pie” is actually a version of the German “bot boi,” which I’m told means potpourri and can be used to described a dish that includes a little bit of everything. Pennsylvania Dutch is actually German (not Dutch), so this all totally makes sense.
Everyone makes pot pie a little differently, but today I’m going to teach you how to make our family’s version. Which is obviously the best version of Pennsylvania Dutch pot pie out there!
I didn’t find this recipe on Pinterest but this is a quick and easy cake that I have been making for a long time.
I found a version of this recipe in the 2004 Taste of Home Annual recipe book and also found a version online.
It is easy, just like the chocolate muffins Allison posted last week, but make sure you read the WHOLE recipe so you don’t forget to save your crumbs for the topping like I did.
Y’all, I am not lying when I say this is one of the best desserts of all time. I know that my last recipe was so easy it made you want to kiss someone, but this apple crisp is so good that you will NOT want to kiss someone. Because if you’re kissing, you can not shovele more apple crisp into your mouth.
This recipe is straight from the kitchen of the Boyers. Mama Boyer (Sharon) used to make it all the time growing up, and still does, but I’ve made some key improvements. Okay key improvement, singular. The one thing this recipe has always needed is more crisp.
So, I’ve given it more, hence that super crispy name. It’s appropriate to post this recipe today, as I am also super crispy from being in the sun too long last weekend. This apple crisp is a metaphor for my life – sweet and crispy and always better with ice cream.
But I digress. On to the recipe!