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Medina Valley French Apple Cobbler
Prep Time:
20 minutes
Cook Time:
45 minutes
Makes:
12 servings
Ingredients

2 1/2 cups all-purpose flour

1/2 teaspoon salt

3/4 cup Hill Country Fare shortening

1 tablespoon sour cream (regular or fat free)

1/2 cup plus 1 tablespoon chilled water

2 16 ounce packages Hill Country Fare frozen sliced apples, thawed

3/4 cup brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 teaspoon vanilla extract

1 tablespoon unsalted buttered, softened

Directions


In a large bowl, sift flour and salt. Using an electric mixer on low s
peed, add shortening and mix for 1 minute until mixture looks like coa
rse meal.
Add sour cream to flour mixture and mix with your fingers. Gradually,a
dd chilled water and continue to mix with your fingers until the dough
holds together. Form dough into a flat ball, wrap in plastic wrap and
chill for 30 minutes.
Heat oven to 350 degrees. Spray a 9 x 13-inch baking dish with nonstic
k cooking spray. Roll dough out into a rectangle to fit the prepared b
aking pan. Cut the pastry edge so that it hangs 1-inch over the rim of
the cobbler dish. Save remaining dough for pastry top.
Place the apple slices in prepared piecrust. Combine brown sugar, flou
r, cinnamon, salt, vanilla and butter in a large bowl. Beat mixture wi
th an electric mixer on medium speed for 1 minute until crumbly. Sprin
kle the mixture over the apples.
Roll out remaining pastry and top of the apple cobbler. Fold the edges
of the top crust under the bottom crust and crimp the edges in a deco
rative design. Cut 5 to 6 slits in the pastry top to allow steam to es
cape. Combine the egg yolk with 1-Tablespoon water in a small bowl. Br
ush the egg yolk mixture over the crust.
Bake apple cobbler on the center oven rack for 40 to 45 minutes until
the crust is golden and apple juices are bubbling out of slits in past
ry

Nutritional Information


No Nutritional Information Available


Source


H-E-B