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Vinegar Cobbler

Yield Makes 6 to 8 servings
Notes: Accompany cobbler with vanilla ice cream.


  • about 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup solid shortening
  • 1/2 cup cider vinegar
  • 2 cups sugar
  • 2 teaspoons vanilla

Nutrition Information

  • calories 599
  • caloriesfromfat 39 %
  • protein 4.9 g
  • fat 26 g
  • satfat 6.5 g
  • carbohydrate 87 g
  • fiber 1.3 g
  • sodium 138 mg
  • cholesterol 0.0 mg

How to Make It

  1. Mix 3 cups flour with salt. With a pastry blender, cut in shortening until crumbly. With a fork, gradually mix in just enough water (about 1/2 cup) until dough holds together. Divide dough into 3 equal portions.

  2. On a floured board, roll out each portion into an oval 1/8 inch thick and 8 to 10 inches long. Cut lengthwise into 1-inch-wide strips.

  3. In an ovenproof 5- to 6-quart pan that's about 10 inches wide, combine vinegar, sugar, vanilla, and 4 cups water. Bring to a boil over high heat.

  4. Reserve 8 pastry strips, and tear the remainder into pieces about 1/2 inch long. Drop torn pieces into boiling liquid. Boil 5 minutes.

  5. Remove pan from heat. Crisscross remaining 8 strips on top of the cooked dough pieces, making a lattice and trimming ends to fit. Push leftover trimmed dough scraps into syrup.

  6. Bake in a 425° oven until lattice top is golden brown, 25 to 30 minutes. Serve hot or warm. Spoon into bowls.