This is a wonderful recipe. It is tart and simple. It reminds me of my great grandparents and the lean times when this desert was a godsend.
Notes: Accompany cobbler with vanilla ice cream.
Yield: Makes 6 to 8 servings
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Amount per serving
- Calories: 599
- Calories from fat: 39%
- Protein: 4.9g
- Fat: 26g
- Saturated fat: 6.5g
- Carbohydrate: 87g
- Fiber: 1.3g
- Sodium: 138mg
- Cholesterol: 0.0mg
- 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
- 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.
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