Medina Valley French Apple Cobbler
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
In a large bowl, sift flour and salt. Using an electric mixer on low speed, add shortening
and mix for 1 minute until mixture looks like coarse meal.
Add sour cream to flour mixture and mix with your fingers. Gradually,add 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 nonstick cooking spray. Rol
l dough out into a rectangle to fit the prepared baking pan. Cut the pastry edge so that i
t 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, flour, cinnamon, salt, v
anilla and butter in a large bowl. Beat mixture with an electric mixer on medium speed for
1 minute until crumbly. Sprinkle the mixture over the apples.
Roll out remaining pastry and top of the apple cobbler. Fold the edges of the top crust un
der the bottom crust and crimp the edges in a decorative design. Cut 5 to 6 slits in the p
astry top to allow steam to escape. Combine the egg yolk with 1-Tablespoon water in a smal
l bowl. Brush 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