Apple Cobbler

 

• 4 cups flour
• 2 teaspoons salt
• 1 cup shortening, cold
• 1/2 cup butter, cold
• 10 to 15 tablespoons cold water
• 4 each of a combination of three different apple varieties (I used Granny Smith, Fuji, and Gala apples), peeled and sliced 1/4 inch slices
• 2 cups of sugar
• 2 tablespoons cinnamon
• 1/2 cup butter (1 stick)
• 1-1 1/2 cups water
• 1/2 cup butter (melted)
• 3 tablespoons of flour for the filling 

Directions:

• Preheat oven to 400 degrees F.

• Mix flour, salt, shortening, and 1/2 cup cold butter together with a pastry blender until well blended. Add water to the well blended flour mixture. Mix all ingredients together with a fork until come together in a ball slightly.

• Divide the dough in half. Roll one half of the dough on a lightly floured surface with a rolling pin and place into a large oblong dish push the dough up the sides.

• Placed sliced apples in the prepared dish add cinnamon ; set aside.  In a large saucepan, heat, sugar, flour , 1/2 cup butter (1 stick) and water over medium heat until butter melts.  Pour over the apples in the prepared dish.

• Roll the other half of the dough on a slightly floured surface and cut 1/2 inch strips and place a row going diagonally 1/2 inch apart on top of the apples. Place another row of strips going the opposite direction 1/2 inch apart.

• Brush liberally with melted butter and sprinkle with course sugar and bake for 1 hour. Serve hot or room temperature with ice cream.

Note: The top layer of crust can be rolled in a single layer and placed over the apples. I make my dough and place it in the fridge and then slice my apples. Chilled dough is more manageable.