My Grandmother’s Apple Cobbler
Dough for crust:
3 c. of flour
¾ c. sugar
1 ¼ c. shortening
¼ t. salt
2T water
Cut all of these ingredients together with a pastry blender. Divide into two. Press half of dough into the bottom and sides of a 9″x13″ pan. Be careful not to overwork this dough, so as not to make it tough. Save the rest of the dough for lattice over the top.
Filling
4 c. peeled, sliced apples, (for COOKING)
1 ½ T cinnamon
1T nutmeg
2 c. sugar
2 c. water
Heat all ingredients over medium heat until sugar dissolves and mixture thickens. Pour apple mixture into crust. Create lattice by rolling remaining dough out on lightly floured surface. Using a pastry wheel, cut strips and lay in a criss-cross pattern over top of cobbler, squeezing dough at sides to secure. Sprinkle top of cobbler with cinnamon-sugar, if desired, and dot the top with butter. Bake at 400 degrees for the first 30 minutes, then down to 325 degrees for 1 hour. Serve with vanilla ice cream or even half and half.
