"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Frog Pie Recipe

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This recipe for Frog Pie, by , is from From Our Mountains: Our People, Our Food, and Our Stories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Ann Patterson, Punxsutawney, PA
Added: Monday, July 18, 2011


Good cooking apples, cut in half enough to make the pie
Crust to line an 8" or 9"-pie pan
3 Tbsp. flour
2 Tbsp. sugar
Milk to fill the pie
Dust with cinnamon

Use good cooking apples. Cut in half enough to make the pie. Make the crust first and line an 8" or 9"-pie pan. Mix 3 Tbsp. flour and 2 Tbsp. sugar. Place the half apples upside down in pie pan; pour sugar mixture over and add the needed milk to fill the pie. Dust with cinnamon. Bake until the apples are cooked. If the apples are very sour put some sugar on top of them and then bake. Bake at 350 oven until apples are cooked. (The apples can be peeled or not--your choice.)

Number Of Servings:
6 to 8 servings
Personal Notes:
My great grandfather wanted a piece of pie with every meal so his wife had to be creative and this frog pie was one of them and as time went on the family grew to know what was frog pie. Also as a child I would stay at their home while my mother worked and I still to this day remember the kitchen cupboard always have a stack of pie pans waiting to be filled and she had the best smelling kitchen from all of her baking.




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