Old Virginia Apple Cobbler Recipes

Steps:

• Simmer lemon juice in 1/2 cup water for about 5 minutes.
• Combine sugar, 2 Tbsp flour, and nutmeg in a saucepan.
• Blend in the lemon-water mixture. Cooking until thickened and stirring constantly.
• Add apples and butter.
• Sift together the cup of flour and the salt into a mixing bowl.
• Cut in the shortening until the particles are like small peas.
• Sprinkle 3-4 Tbsp cold water over the mixture, a little at a time, while tossing and stirring lightly with a fork. Add water to the driest particles, pushing lumps to the side until the dough is just moist enough to hold together. Form into a ball.
• Flatten dough to about 1/2 inch, smooth at edges. Roll out on a floured surface. Cut into diamonds or triangles. (We use cookie cutter shapes my boys choose).
• Pour hot apple filling into a well-greased pie pan. Arrange pastry shapes over the filling.
• Bake in a pre-heated oven at 400 degrees F for 35-45 minutes.
• Serve with whipped cream or ice cream.

Steps:

• In a bowl, combine flour, 1/4 cup sugar, baking powder and salt. Cut in butter until crumbly. , In another bowl, lightly beat eggs and vanilla; add to crumb mixture. With a fork, gently mix in milk to moisten. Stir until dough forms a ball. Press half of the dough into a greased 13-in. x 9-in. baking dish. Chill the remaining dough. , Toss apples with tapioca, cinnamon and remaining sugar; place over dough in pan. On a lightly floured surface, roll chilled dough to fit top of pan. Place over apples. Brush with milk. Combine sugar and cinnamon; sprinkle on top. Bake at 350° for 45-50 minutes or until apples are tender and crust is golden.