Medina Valley French Apple Cobbler

Prep Time:
20 minutes
Cook Time:
45 minutes
Makes:
12 servings
Source

H-E-B

Ingredients

2 1/2cupsall-purpose flour,

1/2teaspoonsalt,

3/4cupHill Country Fare shortening,

1tablespoonsour cream (regular or fat free),

1/2cupplus 1 tablespoon chilled water,

216 ounce packagesHill Country Fare frozen sliced apples, thawed,

3/4cupbrown sugar,

2tablespoonsall-purpose flour,

1/2teaspooncinnamon,

1/4teaspoonsalt,

1teaspoonvanilla extract,

1tablespoonunsalted buttered, softened,

Directions

1In 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.

2Add 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.

3Heat oven to 350 degrees. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Roll dough out into a rectangle to fit the prepared baking pan. Cut the pastry edge so that it hangs 1-inch over the rim of the cobbler dish. Save remaining dough for pastry top.

4Place the apple slices in prepared piecrust. Combine brown sugar, flour, cinnamon, salt, vanilla 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.

5Roll 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 decorative design. Cut 5 to 6 slits in the pastry top to allow steam to escape. Combine the egg yolk with 1-Tablespoon water in a small bowl. Brush the egg yolk mixture over the crust.

6Bake 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 pastry

Nutritional Information

No Nutritional Information Available

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